Pumpkin Pie Egg Rolls

Yep, that's right. I said Pumpkin Pie Egg Rolls. One of the reasons Fall is my favorite season is because of the many of ways I get incorporate pumpkin into my cooking. Every year when Fall comes to an end, I pledge to continue making pumpkin-y things all year round because its just silly that something so delicious only gets utilized four months out of the year. Then I, along with the rest of the world put the pumpkin away and forget all about it until Fall comes around again. These little gems have single-handedly convinced me to make sure I have pumpkin in my cabinets all year long!

If you like pumpkin pie, you have to try these. They are like little mini, inside out pumpkin pies! Dunk them in some spiced cool whip and you have a complete pumpkin pie experience without having to make (or eat) a whole pie! I have so much fun reinventing old favorites. How neat would it be to serve these for Thanksgiving dessert instead of pumpkin pie? I'd love to see the looks on everyone's faces!

Pumpkin Pie Egg Rolls

• 1 cup canned pumpkin puree
• 4T brown sugar
• 2T maple syrup
• 1T pumpkin pie spice, plus 1t
• 15 packaged egg roll wrappers
• 1T sugar
• 1T cinnamon
• 1C cool whip

Directions:
Preheat oven to 400.
Mix pumpkin, brown sugar, maple syrup and 1T pumpkin pie spice together.
Divide the mixture among the egg roll wrappers and roll up (the package will show instructions).
Place egg rolls on a sprayed baking sheet and lightly coat with cooking spray.
Mix sugar and cinnamon together and sprinkle on top of the egg rolls.
Bake for 15 minutes, flipping once. Sprinkle the opposite side with the remaining cinnamon/sugar.
For dip: Mix cool whip and 1t pumpkin pie spice.

Pumpkin Turkey Chili

I have always been a pumpkin lover, but its only been this year that I've started to become intrigued by its use in savory dishes. After my pumpkin mac and cheese flop (I haven't decided if its worth posting or not), I was a little hesitant to try this chili recipe. I made a few changes to the original recipe that came from the Whole Food's website, and much to my surprise it was absolutely delicious! If I hadn't told anyone, I don't think they would have known it was made with pumpkin. The pumpkin adds a unique flavor, but the chili doesn't actually taste like pumpkin. It disappeared so fast that I didn't even have time to get a photo! So, here is the photo from the Whole Food's website (this is me avoiding a copyright lawsuit) and its a much better photo than I ever could have taken!

I made this about a week in advance for our Halloween dinner and froze it in a gallon sized ziploc bag. I pulled it out and stuck it (still frozen) in the crock pot and let it simmer on low for 6-8 hours. You certainly don't have to let it cook this long, or use a crock pot at all. It is ready to eat after about 45 minutes of simmering, but cooking it longer certainly won't hurt! If anything it helps the flavors come together.

This was a super easy 'serve yourself' meal. I set out toppings like shredded cheese, sour cream, jalapenos and baked up a batch of Jiffy Corn Muffins to go along with the chili. My (almost) mother-in-law let me in on the secret of adding one tablespoon of sugar to the corn muffin mix, and they turned out delicious! The whole meal was a hit. Don't be afraid of the pumpkin!

Pumpkin Turkey Chili

• 1 green bell pepper, chopped
• 2 jalapeños, chopped (I leave the seeds in because we like the heat! If you don't, remove them before chopping.)
• 3T chopped garlic
• 1T olive oil
• 1 can diced tomatoes (and their juice)
• 1 pound ground turkey (either regular turkey or turkey sausage works well)
• 1 can beans of your choice (I used light kidney beans.)
• 1 can pumpkin
• 1 cup chicken broth
• 2T chili powder
• 1t ground cumin
• 1t cinnamon
• 1C corn
• Salt and pepper to taste

 Directions:

Saute peppers and garlic in olive oil in a large pot on medium heat.

Once they are tender, add turkey.

When turkey is cooked, add in pumpkin, diced tomatoes, beans, corn, chicken broth and all spices.

Bring to a boil and then reduce to a simmer for at least 45 minutes.  

  

Adapted from: http://www.wholefoodsmarket.com/recipes/467

Pumpkin Muffins

This is one of those recipes that you give people and they go, "Really? Are you sure you didn't leave an ingredient out?" These muffins are comprised of only a boxed cake mix, a can of pumpkin, and a little applesauce. Where are the eggs? Where is the oil? You won't be needing them today! These muffins are actually very low in fat and calories (no, you can't eat the whole batch or that fact no longer applies), and only 2-3 WW Points a piece, depending on how many you make!

I made these cupcakes for some guests I had in my home as well as to take to a friend who recently had a baby. Let's just say, I didn't make enough! Everyone loved them. They were the perfect consistency and they didn't stick to the paper even a little bit! That is one of my biggest baking pet peeves. I absolutely cannot stand it when a cupcake sticks to the liner. I frosted them with store bought cream cheese frosting, which made them fabulous, but if you want to keep the calories down you could use fat free cool whip or just eat them plain. I decorated some with leaf shaped sprinkles...here they are all packaged up and ready to be delivered to my friend!

The method of these muffins can be applied to other cake mixes as well. You could substitute chocolate, devil's food or carrot cake mix for the spike cake. I'm even considering trying it with red velvet cake mix! I'll let you know how that one turns out. Have fun with these!



Pumpkin Muffins

• 1 box spice cake
• 1 can pure pumpkin (not pumpkin pie mix)
• 1.5C applesauce (use cinnamon if you have it!)
• 1t pumpkin pie spice
• optional: nuts or chocolate chips

Directions:
Mix all ingredients together and bake according to packaged directions. If you want a cake instead of cupcakes, this will work with a sheet pan, round cake pans or a bundt pan as well.

Mini Pumpkin Fluff Pies

Dear Pumpkin, I'm so glad its Fall so that we get to hang out for the next few months. We're going to have so much fun together! But please, try not to make me fat, okay? xoxo, Vittoria

Oh, hello. Didn't see you there. My pal, Pumpkin, and I were just having a little chat. You see, I love pumpkin, and its actually really good for you but its often paired with things like butter, cream, sugar and other items that stick to your ass like a magnet. Making it...not so good for you. But have no fear, I am about to show you that you can still satisfy your pumpkin pie craving without having to break out your fat pants! (And don't act like you don't have fat pants.)

How cute are these little babies?? I almost didn't want to eat them. Almost.

These mini pies are like pumpkin clouds resting in a golden, flaky crust. They taste like a fluffier version of pumpkin pie..and if all that isn't appealing enough, they are super cute! Today is actually buy one get one free day, because this recipe is more like two recipes! The pumpkin fluff (filling) part of the pies is something I've been making for years. It's wonderful all by itself eaten with a spoon (or your finger, I won't tell), or as a dip (try dippers like graham cracker sticks or fruit!).

There is a lot you could do with the fluff, but I only recently had the epiphany to use it as a pumpkin pie filling. I haven't tried using it to make a whole pie because, well, I can't have whole pies sitting in my house staring at me. The portion control of mini pies suits me much better! I imagine though, if you were so inclined to make a full size pie with this recipe that it would work just fine and dandy. I hope you enjoy this one!

Mini Pumpkin Fluff Pies

• 1 container fat free cool whip
• 1 can of pumpkin puree
• 1 box of sugar free vanilla pudding
• 1 store bought pie crust
• chocolate chips, sprinkles, etc. for decorating

Directions:

Make the pumpkin fluff:

Whisk pumpkin with pudding mix.

Fold in cool whip.

Refrigerate for 1 hour until set.

(You'll have lots of pumpkin fluff leftover after making these pies...you're welcome.)

Roll out pie crust onto a flat surface.

Using a glass or biscuit cutter, cut out circles that are approximately 3inches in diameter. You'll have to gather the scraps and roll out the dough a few times to use it all up. I got about 7 mini pies out of 1 crust.

Press each circle into a muffin tin, and form the dough up the sides of the cup.

Bake at 400 for approximately 10 mins until slightly golden.

Allow to cool and fill with pumpkin fluff.

Decorate! (I did some with mini chocolate chips, some with a dusting of pumpkin pie spice and some with a Lindt Truffle on top. Have fun!)