Centsable Health: Pumpkin

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Canned pumpkin (1 cup)

  • 80 calories
  • 7 g fiber
  • Potassium, vitamin A, vitamin C, iron

 

No Bake Pumpkin Energy Bites
Makes about 25 balls
Total time 10 minutes

 Ingredients

  • 1 cup chopped dates
  • ¼ cup honey
  • ¼ cup pumpkin puree
  • 1 Tbsp. chia seeds or ground flax seeds
  • 1 tsp. cinnamon
  • ½ tsp. ground ginger
  • ¼ tsp. nutmeg
  • Pinch of salt
  • 1 cup old fashioned oats
  • 1 cup toasted coconut flakes
  • 1 cup pumpkin seeds or sunflower seeds

 Directions

COMBINE all ingredients. COVER and REFRIGERATE for 30 minutes.  FORM into 1-inch balls and STORE in the refrigerator for up to two weeks.

 

Pumpkin Hazelnut Biscotti
Makes 28 servings (1 biscotti each)

Ingredients

  • 2 cups all purpose flour
  • 2 ½ tsp. pumpkin pie spice
  • 1 ½ tsp. baking powder
  • ¼ tsp. cinnamon
  • ¼ tsp. nutmeg
  • Pinch of salt
  • ½ cup crushed hazelnuts
  • ½ cup white chocolate chips
  • ¾ cup superfine sugar
  • 2 Tbsp. pumpkin puree
  • 2 large eggs
  • 1 tsp. vanilla extract

 Directions

PREHEAT oven to 375 degrees F. LINE a baking sheet with parchment paper.

In a medium bowl COMBINE flour, baking powder, cinnamon, nutmeg and salt.  ADD hazelnuts, white chocolate chips and MIX.

In a separate bowl, MIX butter and sugar.  ADD pumpkin, vanilla and eggs.  ADD the dry ingredients and MIX on low speed until just combined to make a dough.

DIVIDE the dough into two pieces and FROM into long flat logs, about 12 inches long by 2 inches wide.

PLACE on the lined baking sheet and bake for 22 to 25 minutes.

When cool enough to handle, gently CUT the loaves into ½ inch slices with a serrated knife.

RETURN to the baking sheet and BAKE for an additional 3 to 4 minutes.

 

Nutrition information per serving: 101 calories; 4 g fat; 40 mg sodium; 16 g carbohydrate; 0.5 g fiber; 2 g protein