Healthy Halloween Recipes

Cinderella Pumpkin

Healthy Halloween Recipes featuring Pumpkin & Winter Squash

Fall is the perfect time of year to get back to baking and cooking. No worries about heating up the kitchen and with the cooler temperatures soups, stews and baked recipes are back on the menu.

Heirloom Squash & Pumpkins

Our family loves cooking simple recipes that incorporate pumpkins and winter squash. They are one vegetable that has plenty of natural sweetness and the nutritional value of squash just can’t be beat! Who couldn’t use a little extra Vitamin A and Beta-carotene in their diet?

Halloween brings out the kid in all of us. It’s fun to get dressed up in a costume and parade around the neighborhood or go to a party. Treats are a part of the fun. However, treats don’t have to be sticky, gooey candy.

For your next Halloween party why not offer your guests some healthy treats made with pumpkin or winter squash?

An old family favorite, pumpkin nut bread makes a wonderful snack, breakfast or dessert. This recipe makes one large loaf or 2 mini loaves for gift giving. The bread also freezes well. Freeze on a plate 6 hours, wrap frozen loaf in heavy duty aluminum foil and return to the freezer for up to six months.

Pumpkin Nut Bread (Makes 10 servings)

Ingredients:

2 cups all-purpose flour or 1 cup whole wheat flour and 1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon each: salt and nutmeg
1 cup fresh pumpkin puree or 1 cup solid pack canned pumpkin
1 cup sugar
1/2 cup skim milk
2 eggs, slightly beaten
1/4 cup vegetable oil
1/2 cup each: chopped pecans and walnuts (may substitute raisins or any combination to equal one cup)

Directions:

1. Preheat oven to 350°F.
2. Sift together flour, baking powder, baking soda, ground cinnamon, salt and ground nutmeg.
3. In a large mixing bowl, combine pumpkin, sugar, milk and eggs. Mix well.
4. Add dry ingredients, oil and nuts mixing until just moistened. Batter will be slightly lumpy. Do not over mix.
5. Spoon batter into well greased (use vegetable oil) 9 x 5 inch loaf pan or two 7-1/2 x 3 3/4 inch loaf pans, may use aluminum pans.
6. Bake (in the middle of the oven) large loaf for 65 minutes or two mini loaves for 50 minutes or until a wooden pick inserted in the center comes out clean.
7. Cool 10 minutes in the pan. Use a knife to go around the edge of the pan to loosen bread from the sides of the pan, invert, cool on a cooling rack or plate. Slice and serve.

Pumpkin Nut Bars

Ingredients:

1 cup cooked pumpkin puree, fresh or canned
1/2 cup butter or margarine (melted)
2 egg whites, slightly beaten
2 cups oats
1 cup brown sugar, packed
1/2 cup shredded coconut, toasted
1/2 cup wheat germ
1 cup chopped salted peanuts, pecans, or almonds

Directions:

1. Preheat oven to 350°F. In a large bowl, beat egg whites slightly; add pumpkin and melted butter or margarine beat until smooth.
2. In another bowl combine oats, brown sugar, coconut, wheat germ, and nuts.
3. Fold oat mixture into pumpkin mixture to form stiff dough.
4. Press dough into a lightly greased 15 1/2 x 10 1/2 inch jelly roll pan.
5. Bake 40 to 45 minutes or until golden brown. While still warm, cut into 2×3 inch bars. Yield about 30 bars. Serve warm or cool completely.

Pumpkin Muffins

Ingredients:

2 medium eggs
3 cups of unbleached flour
1 cup of brown sugar
1 cup of milk
1 cup of cooked pumpkin, mashed
½ cup of unsweetened applesauce
4 teaspoons of baking powder
1 teaspoon of salt
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1 teaspoon of pumpkin pie spice
¼ teaspoon of cloves
¼ teaspoon of allspice
¼ teaspoon of ginger

Directions:

Mix all of the ingredients.

Fill sprayed muffin tins almost to the top.

Bake at 325°F for about 25 minutes.

Makes 12 muffins.

Pumpkin Cheesecake

Ingredients:

One 9-inch pie shell
6 ounces of cream cheese, softened
¾ cup of cooked pumpkin
2 medium sized eggs
1 ½ cups of sugar
¼ cup of flour
½ teaspoon of ground nutmeg

½ teaspoon of ground cinnamon
Instructions:

Preheat your oven to 350°F (175°C).

Beat the cream cheese, eggs and sugar together until the mixture is smooth.

Add the pumpkin.

Stir in the flour, nutmeg, and the cinnamon. Beat well.

Pour into the pie shell and bake for one hour.

Hope you enjoy these Healthy Halloween Recipes! Good anytime you want to serve a healthy treat for family and friends.

For more tasty pumpkin and squash recipes visit our Country Living Recipes Page which will have more quick and easy recipes added soon…

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3 Responses to Healthy Halloween Recipes

  1. Pingback: Acorn squash cooked in diet soda | Sports and Fun

  2. Pingback: halloween recipes | August Holidays

  3. Pingback: Healthy Halloween Recipes featuring Pumpkin & Winter Squash | A … » Your Recipe Database

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