It turned out delicious so I thought I’d share the recipe here. We topped the pumpkin pie with some TruWhip, which I’ll be back with a review of in the next day or so.

Crustless Pumpkin Pie

• 3 cups cooked pumpkin
• 1 can (12 oz) evaporated milk
• 1 cup sugar
• 2 teaspoons cinnamon
• 1 teaspoon pumpkin pie spice
• 3 eggs (slightly beaten)
• 1 teaspoon salt

Mix all the ingredients together well. Spray 2 pie pans with no stick cooking spray. Preheat the oven to 425`F, then pour the pumpkin pie mixture into the pie pans. Bake at 425′F for 20 minutes, then turn the oven down to 325′F and bake the pie for another 40 minutes, or until a toothpick inserted into the middle comes out clean.

Image (c) L Gerlach

Post from: Blisstree

Crustless Pumpkin Pie

Fall Fruit Salad

• 4 medium apples(peeled, cored, and chopped)
• 1 cup grapes (cut in half)
• 1/3 cup chopped walnut pieces
• 1 cup vanilla yogurt

Combine all the ingredients in a medium bowl and fold them together. The walnuts add a nice crunch, but you could also add a little granola right before you served it for a little extra crunch (or substitute granola for the walnuts if you’re not a walnut fan). Serve it up in little fruit cups, makes about 4 servings.

Image (c) L Gerlach

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An Easy Fall Fruit Salad

Here’s the recipe I used. They turned out great, I baked them in a 9×9 baking dish, but I wish I would have used a 9×13 for a thinner bar. I made the blondies and the pumpkin separate, then cut them together in the baking dish.

Pumpkin Pie Blondies

First up the Blondies:

• 2 teaspoons baking powder
• 1/2 cup butter, melted
• 2 eggs
• 2 cups packed brown sugar
• 1 teaspoon vanilla
• 2 cups flour

1. First I preheated the oven to 350`F, then I sprayed a 9×9 baking dish with no stick cooking spray (again I think a 9×13 would work better).
2. In one mixing bowl mix together the flour and baking powder.
3. In another bowl cream together the melted butter, vanilla, sugar, and eggs.
4. Add the flour slowly to the butter and egg mixture.
5. Spread in the bottom of your baking dish.

The Pumpkin Pie Layer:

• 1~ 15 oz can of pure pumpkin
• 3/4 cup sugar
• 1 tsp salt
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 2 large eggs

1. Mix all the ingredients together, then pour them over the top of the blondie base.
2. Cut it into the blondie layer with a knife.
3. Bake at 350`F for 50 minutes to an hour, or until it is done all the way through.

It turned out to be a wonderful fall combination, the blondies are thick and chewy with wonderful flavor. I think I’ll definitely make them again, or maybe try the combination in mini muffin pans to make a small tartlet.

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Pumpkin Pie Blondies

It’s a great fruit dip to get kids to eat some healthy fruit, and the dip itself isn’t unhealthy for them either. Instead of using it for a dip you can also make a fall fruit parfait by layering it in a glass with apples and walnuts, or cinnamon granola.

Easy Cinnamon Fruit Dip

• 1 teaspoon of cinnamon
• 1 cup of plain or vanilla yogurt
• 2-3 tablespoons of honey

Mix all the ingredients together, then serve as a dip for fruit, graham crackers, or fall cookies. This cinnamon dip also makes a wonderful dressing for a fall fruit salad with apples, pears, bananas, walnuts, and maybe some cranberries.

I’ve also used this mixture to top pancakes, waffles, or granola cereal. Yum!

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Healthy Easy Cinnamon Fruit Dip

You can use the stuffing and the chicken stock to make the turkey rolls, or have the turkey, and stuffing separate, and use the stock to make a hearty soup.

These great fall flavors are courtesy of  Todd Adelman, Director of Nutritional Services for Block Institute. Todd is the co-author of the James Beard Award nominated book Special Foods for Special Kids: Practical Solutions & Great Recipes for Children with Food Allergies.

Make them ahead and these turkey rollups, with stuffing could be reheated for an an easy lunch idea, or a quick nutritious supper when you’re on the go.

TURKEY ROLL-UPS
(Yields 6 “roll-ups”)

INGREDIENTS:

• 6 turkey cutlets (4 oz. each)
• 2 cups unbaked “stuffing” (see recipe below)
• ½ tsp. paprika
• ½ tsp. garlic powder
• 1 tsp. Parsley flakes
• ½ tsp. ground thyme
• 1/8 tsp. salt
• 1 Tbsp. margarine
• ½ cup orange juice
• 1 Tbsp. honey

Preheat the oven to 350° F.
Pound the cutlets to ¼ inch thickness.
Place 2 Tbsp. “Stuffing” towards one end of each cutlet then roll up jelly roll style
Place the rolls seam side down in a shallow roasting pan.
Mix the paprika, garlic powder, parsley, thyme and salt together
Sprinkle roll-ups with ½ of seasoning mixture and set aside
Melt margarine in small sauce pan.
Add orange juice & honey & bring to boil.
Remove from heat.
Baste roll-ups with orange juice mixture.
Bake for 10 minutes. Flip. Sprinkle with remaining seasoning mixture Baste. Flip again & baste with remaining liquid. Bake for additional 5 minutes.
Serve.

STUFFING
(Yields 4 cups)

INGREDIENTS:

• 16 slices bread, toasted with curst removed
• ½ cup celery, finely diced
• ¼ cup onion, finely diced
• 1 Tbsp. margarine
• 2 medium apples, grated
• 2 tsp. parsley flakes
• 1 tsp. dried thyme
• ½ tsp. salt
• 1/8 tsp. white pepper
• ½ cup “Chicken Stock” (see recipe)

Preheat oven to 350° F
Cut bread into cubes & set aside in large bowl.
Saute celery & onion in margarine until soft.
Add celery mixture & remaining ingredients to bread cubes.
Toss until liquid is absorbed.
Bake, uncovered, for 30 minutes.
Serve.

Chicken Stock
(Yields 2 quarts)

Ingredients:

• 1 chicken, skinned & cut into pieces
• 8 carrots, quartered
• 6 celery stalks, quartered
• 1 turnip, quartered
• 10 sprigs dill
• 2 parsnips, quartered
• 1 leek, halved
• 6 sprigs parsley
• 1 onion, quartered
• 3 quarts cold water

Place ingredients in pot.
Bring to boil.
Reduce heat.
Simmer for 1 ½ hours.
Strain the soup.
Serve.

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Fall Flavors~ Turkey Roll Ups

Pork and Apple Stew
This is the recipe I’m actually making tonite. It comes from the Martha Stewart website, and is also available in her Everyday Food magazine (where I first saw it.) I like to make a few adjustments to this recipe. First, I don’t use pork tenderloin, but rather pork cutlets. I also leave out the caraway seeds, and if I don’t have cabbage I just add a few more potatoes and apples.

Apple Pork Chops
This is a nice everyday recipe, but I usually leave off the cloves. (Makes it too rich.)

Roast Pork Loin With Apples
I made this for our dinner one holiday. The sage is a nice addition to the pork and apple flavor.

Grilled Pork Tenderloin with Apple Salsa
The apple salsa is what really caught my eye on this recipe. I enjoyed the flavors with the grilled pork. (Again, I used pork cutlets rather than tenderloin for this.)

Image: sxc.hu.

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Best Pork and Apple Recipes

Fall is also when I start craving warm a warm bowl of oatmeal for breakfast. Especially with cinnamon! I have a recipe to share with you today from Nature’s Path that incorporates both of these fall favorite flavors. These oatmeal raisin bars are tasty and healthy at the same time.

I have to say I’m a huge Nature’s Path fan, I love their cereals, so I was excited when they sent me this recipe to share. Nature’s Path Cereals are organic, whole grain cereals, so they’re good for you and delicious at the same time.

Oatmeal Raisin Bar

Ingredients:

• 4 pouches Nature’s Path® Multigrain Raisin Spice Instant Hot Oatmeal, uncooked
• 1/2 c. whole wheat or spelt flour
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. ground cinnamon
• 1/4 tsp. salt
• 1/3 c. packed brown sugar
• 4 oz. (1 stick) butter, at room temperature, plus more to grease pan
• 2 large eggs, lightly beaten or egg replacer
• 1/2 c. unsweetened applesauce
• 1/2 c. chopped walnuts

Directions:

1. Set oven rack in bottom third of oven and preheat oven to 350°F. Butter an 8″x 8″ or 9″x 9″ pan.
2. In a large bowl, combine oatmeal, flour, baking soda, baking powder, cinnamon, and salt.
3. In another bowl, use a fork to mash brown sugar into butter. Then use a rubber spatula to blend thoroughly.
4. Blend in eggs or egg replacer and applesauce.
5. Stir wet ingredients and walnuts into dry ingredients until all flour is absorbed.
6. Transfer batter to prepared pan and smooth off top. Bake for 10 minutes. Rotate pan. Continue baking until browned around edges and top bounces back when gently pressed, 15 to 20 minutes.
7. Set on a rack to cool completely. Run a knife along the edges. Cut cake in half. Then cut each half into 8 bars. Store in a well-sealed container for up to 5 days.

These bars would be great for kids lunch boxes, or for after school snacks.

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Nutritious Fall Snack~ Oatmeal Raisin Bars

Pumpkin-Praline Cheesecake
The nutmeg blends nicely with the pumpkin in this one. Use it for a special family dinner or even as an alternative to Thanksgiving desert.

Pumpkin Bread
This recipe is a wonderful after school treat, desert, accompaniment to lunch, or snack.

Pumpkin and Chocolate Chip Brownies
This treat is hearty and filling. Chocolate and pumpkin is a favorite combination of mine because the flavors of each really complement each other.

Triple Layer Pumpkin Chocolate Pie
Did I say pumpkin and chocolate go together? Yes, and it goes especially well in this recipe.

Pumpkin Penne Pasta
After all those sweet pumpkin treats, you really need something healthy. This is just the recipe! The whole wheat pasta (which I normally don’t like because it gets dry) goes really well with the pumpkin and hot sauce in this one. Add some Parmesan cheese, and you’ve got a delicious meal.

Image: sxc.hu.

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5 Great Pumpkin Recipes

Pear and Blue Cheese Pastry Triangles
Easy, delicious, and impressive enough to serve to guests.

Turkey Pot Pie
I’m a huge fan of turkey. I love how versatile this meat is, and especially when you make Thanksgiving and have all those leftovers… it’s nice to be able to put them in something interesting and fun for the family. This recipe should do the trick.

Chestnut Apple Soup
I love recipes that surprise you. Apple soup? With chestnuts? That’s surprising enough for me! It’s also a great way to get some of those vital fruits into your system.

Pork Chops and Cheesy Hashbrown Potatoes
Pork chops can be eaten any time of year, but don’t they just seem like a fall dish? If you add cheesy hashbrown potatoes (and really, isn’t anything with cheese delicious?) you’ll find this one fills you up nicely.

Curried Carrot Soup
This one’s a favorite in our household since curry is one of my family’s top rated spices. It’s also a way to get the family eating some veggies without realizing it.

Image: sxc.hu.

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5 Fabulous Fall Recipes

I have a wonderful fall breakfast recipe to share with you today. This recipe courtesy of BnBFinder is from the Woolverton Inn in Stockton New Jersey, which by the way I hear is beautiful in the fall.

Bed and Breakfast Inns always have the best food, so I’m sure these pumpkin pancakes are fabulous. I can smell the cinnamon and the pumpkin already.

Pumpkin Pancakes

Ingredients:

• 2 2/3 cups flour
• Cinnamon, nutmeg, ginger and cloves to taste
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 8 eggs (separated)
• 2 1/2 cups buttermilk
• 1 1/2 cups pumpkin (1 15oz can)
• 1/2 cup sugar
• 1 1/2 teaspoons vanilla
• 1 stick of melted butter, slightly cooled

Directions:

1. Whisk together flour, spices, baking soda, baking powder and salt in a medium bowl and set aside.
2. With a hand mixer, whip egg whites until stiff but not dry.
3. Mix together buttermilk, pumpkin, sugar, vanilla and butter.
4. Make a well in the dry ingredients and fold in buttermilk-pumpkin mixture; do not over mix.
5. Gently fold egg whites into batter.
6. Cook on a hot grill until bubbles form at the edges.
7. Flip and cook 2 – 3 minutes more.

Perfect for those cool fall mornings. Enjoy!

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Pumpkin Pancakes For Cool Fall Mornings