Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

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Pumpkin Pie Chia Seed Pudding

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Craving Pumpkin Pie but want to make it a bit healthier? Try these Pumpkin Pie Chia Seed Puddings, they can be made ahead of time for a sweet treat at the end of the day!


Pumpkin Pie Chia Seed Pudding
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Servings
2 1 cup servings
Servings
2 1 cup servings
Pumpkin Pie Chia Seed Pudding
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Servings
2 1 cup servings
Servings
2 1 cup servings
Ingredients
Servings: 1 cup servings
Units:
Instructions
  1. In a small bowl combine the milk, pumpkin puree, maple syrup, pumpkin spice blend, salt, and chia seeds.
  2. Mix well until well combined.
  3. Divide mixture into two bowls, mason jars, or other serving ware. Cover and refrigerate for a minimum of 4 hours but preferable 8+ hours.
  4. When ready to eat, top with a tablespoon of whipped topping.
  5. Store in the refrigerator and eat within 3-4 days of making.
Recipe Notes

Pumpkin Pie Chia Seed Pudding Nutrition Facts Serving size 1 cup (213g) servings per container 2 Amount per serving Calories 200 % Daily Value Total Fat 8 g 10 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 10 mg 3 % Sodium 210 mg 9 % Total Carbohydrate 25 g 9 % Dietary Fiber 7 g 25 % Total Sugars 13 g Added Sugars 5 g 10 % Protein 8 g Vitamin D 0 mcg 0 % Calcium 313 mg 25 % Iron 3 mg 15 % Potassium 413 mg 8 %

Soft Pumpkin Spice Drops

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santas-slimmed-down-pumpkin-spice-dropsPumpkin desserts aren’t only for the fall months! This recipe for Soft Pumpkin Spice Drops is a great way to use that leftover can of pumpkin puree. These tasty cookies are also a great way to help keep Santa slim and for everyone to enjoy a healthier dessert this holiday season.

 

 

 

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Pumpkin Cheesecake No Bake

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Oh, my Gourd! This No-Bake Pumpkin Cheesecake is a great go-to for an easy pumpkin dessert.


Pumpkin Cheesecake No Bake
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Servings
8 slices
Servings
8 slices
Pumpkin Cheesecake No Bake
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Servings
8 slices
Servings
8 slices
Ingredients
Crust
Cheesecake
Servings: slices
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Instructions
  1. Clean and prep baking area.
  2. Add melted butter to graham cracker crumbs and mix until well combined.
  3. Transfer buttered graham cracker crumbs into a pie dish or Springform baking pan and press them tightly into the bottom of the pan. Place pan into the refrigerator for 10-15 minutes to chill.
  4. In a large bowl, add whipped topping, cream cheese, and Greek yogurt and mix until well-combined using a handheld mixer.
  5. Add the instant pudding mix to the bowl and mix until smooth. Add in pumpkin puree, pumpkin pie spice, cinnamon, and vanilla extract, and continue to mix until well-combined.
  6. Remove pie pan from refrigerator and place mixture on top of crust. Ensure the mixture is evenly distributed.
  7. Place pie in the refrigerator for 2 to 3 hours or freezer for 30 minutes to 1 hour.
  8. *Consistency of pie mixture will depend on time refrigerated or frozen*
  9. Serve and enjoy!
Recipe Notes

Pumpkin Pie Oatmeal

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Let’s put those pumpkin carving leftovers to use with this Slow Cooker Pumpkin Pie Oatmeal! Simply place all the ingredients in the pot, turn the cooker on 6-8 hours and let your house begin to smell like fall!


Pumpkin Pie Oatmeal
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Pumpkin Pie Oatmeal
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Ingredients
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Instructions
  1. Add all the ingredients into slow cooker and mix well. Cook on low for 6-8 hours. If you have a programmable slow cooker, set it to cook on low for 7 hours and then switch to warm.
  2. After cooking, give the mixture a good stir as the oats will settle to the bottom. Portion into a bowl and serve.
  3. Optional: top with pecans, maple syrup and almond milk.
Recipe Notes

*Toppings are not calculated into the nutrition facts.

How to make your own pumpkin puree

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