Tag: gordon ramsay pumpkin pie recipe

Pumpkin Cheesecake Shooters

When you need a “little” treat, these delicious pumpkin cheesecake shooters are the perfect sweet fix. Perfect to serve at Halloween party or to add to your Thanksgiving table!

I love the idea of serving bite sized desserts at a party, it’s perfectly portioned, and if there are other desserts on the table, it’s just the right amount. You can buy inexpensive shot glasses at the dollar store and if you are bringing a dessert to a party, you can even give the shot glasses to the host as a gift.

These can be made ahead and kept chilled until ready to serve. Of course, if you rather use larger glasses, you can make 8 servings and double the filling.

My whipped topping of choice is Truwhip, and I’m excited they just came out with a light version! I love that it contains all natural ingredients, no HFCS, hydrogenated oils, transfats or GMOs. [1]

Enjoy!

Pumpkin Cheesecake Shooters
gordon-ramsay-recipe.com
Servings: 16 • Size: 1 shot glass* • Old Points: 2 pts • Points+: 2
Calories: 78 • Fat: 4.2 g • Carb: 11.6 g • Fiber: 0 g • Protein: 1 g • Sugar: 7.5 g
Sodium: 16.5 mg

Ingredients:

  • 3 (1.5 oz total) whole chocolate graham crackers
  • 4 oz 1/3 fat cream cheese, softened
  • 1/2 cup pure canned pumpkin
  • 1 tsp pure vanilla extract
  • 3 tbsp dark brown sugar, unpacked
  • 1 tsp pumpkin pie spice
  • 1/4 tsp nutmeg1/4 tsp cinnamon
  • 8 oz light whipped topping (I used Truwhip[2] light)

Directions:

Crush graham crackers in a food processor. Set aside.

In a large bowl beat the cream cheese until smooth with an electric mixer. Add the pumpkin, vanilla, sugar, pumpkin pie spice, nutmeg and cinnamon. Beat until well combined and creamy.  Use a spatula to fold in 5 oz (1-1/2 cups) of the whipped topping; combine until no streaks remain. Place in a piping bag or ziplock bag with a corner snipped off.

To assemble: Sprinkle 1/2 teaspoon of graham cracker crumbs on the bottom of each shot glass. Pipe a layer of pumpkin cheesecake onto the graham cracker crust (about 1 tbsp) followed by a layer of whipped topping. Repeat a second layer and finish with another sprinkle of crumbs. Insert small spoons and refrigerator until ready to serve.

*Each shot glass has 2 tbsp pumpkin cheesecake, 1 tbsp whipped topping, 1 tsp graham cracker crumbs total.

References

  1. ^ Truwhip (www.truwhip.com)
  2. ^ Truwhip (www.truwhip.com)

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Pumpkin Spiced Oatmeal

A warm, creamy bowl of pumpkin spiced oatmeal is a great way to start your morning! High in fiber and heart healthy whole grains, this breakfast will fill you up and keep you satisfied until lunch.

I love the convenience of overnight oats in a jar[1], but today I was craving a warm bowl of oatmeal just like Mom used to make. She made the best oatmeal when I was a kid, it was so creamy (made with whole milk) and she always cooked it with cinnamon sticks.

I tried to replicate the creaminess using a blend of almond milk and water to keep it light and the results were wonderful. Topped it with homemade pumpkin butter[2], skinny pumpkin granola[3] and a pinch more cinnamon and pumpkin pie spice… heavenly!

If you’ve made pumpkin granola, it’s the perfect topping to add a little crunch. If not, you can top it with a few dried cranberries and chopped pecans or pepitas. Enjoy!

Pumpkin Spiced Oatmeal
gordon-ramsay-recipe.com
Servings: 1 • Serving Size: 1 bowl • Old Points: 4 pts • Points+: 6 pts
Calories: 216 • Fat: 6 g • Carb: 38 g • Fiber: 6 g • Protein: 6.5 g
• Sugar: 6.5 g
Sodium: 106 mg

Ingredients:

  • 1/2 cup uncooked oats (us GF oats of gluten-free)
  • 1/2 cup unsweetened almond milk
  • 1/2 cup water
  • pinch of pumpkin pie spice
  • pinch of cinnamon 

 For topping:

Directions:

Cook oatmeal in almond milk and water along with cinnamon (you can add a cinnamon stick too) and pumpkin spice according to package directions.

Pour cooked oatmeal in a bowl and top with homemade pumpkin butter[4], skinny pumpkin granola[5], cinnamon and pumpkin pie spice. Enjoy!

References

  1. ^ overnight oats in a jar (www.gordon-ramsay-recipe.com)
  2. ^ pumpkin butter (www.gordon-ramsay-recipe.com)
  3. ^ skinny pumpkin granola (www.gordon-ramsay-recipe.com)
  4. ^ homemade pumpkin butter (www.gordon-ramsay-recipe.com)
  5. ^ skinny pumpkin granola (www.gordon-ramsay-recipe.com)

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Pumpkin Nut Muffins


With a chill in the air, weekends in the Fall are perfect for baking muffins. These pumpkin nut muffins have very little oil, but lots of pumpkin taste. The pecans add a little crunch in every bite that I just love! Enjoy them with some hot tea or a cup of pumpkin spiced latte[1]!

This is basically a variation of my Pumpkin Bread with Pepitas[2], if you prefer to make these into a Pumpkin Nut Bread, the baking time will be 50 to 55 minutes.

And coincidentally, these are dairy-free for those with a milk intolerance. Not sure if they can be made gluten-free, but I think I’ll test it out soon with a GF flour and see. If anyone has a favorite GF mix, feel free to comment, I heard Williams Sonoma’s GF mix is really good.






Pumpkin Nut Muffins
gordon-ramsay-recipe.com
Servings: 12 • Size: 1 regular sized muffin • Old Points: 3 pts • Points+: 4 pts
Calories: 162.5 • Fat: 7 g • Carbs: 23.5 g • Fiber: 2 g • Protein: 3 g • Sugar: 14 g
Sodium: 170 mg

Ingredients:

  • 1/2 cup white whole wheat flour (King Arthur)
  • 3/4 cups unbleached all purpose flour (King Arthur)
  • 3/4 cup raw sugar
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1 1/2 cups canned pumpkin (not pumpkin pie filling)
  • 2 tbsp vegetable oil
  • 2 large egg whites
  • 1 1/2 tsp vanilla extract
  • baking spray
  • 1/2 cup chopped pecans

Directions:

Preheat oven to 350°. Line a muffin tin with paper liners and lightly spray liners with oil for easy removal.

In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. Set aside.

In a large bowl mix pumpkin puree, oil, egg whites and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.

Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix. Fold in chopped nuts.

Pour batter into prepared muffin tin and bake on the center rack for 24 – 26 minutes, or until a toothpick inserted in the center comes out clean.

Let them cool at least 15 minutes before serving.

Makes 12 muffins.

References

  1. ^ pumpkin spiced latte (www.gordon-ramsay-recipe.com)
  2. ^ Pumpkin Bread with Pepitas (www.gordon-ramsay-recipe.com)

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