October Cooking Class: Pumpkin!

Whoopie Pies


  • 1/2 cup Splenda Brown Sugar
  • 1/2 cup agave
  • 1/2 cup ghee
  • 1 cup pumpkin
  • 2 eggs
  • 1 1/2 cup almond flour
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 1/2 tsp vanilla
  • 2 tsp pumpkin pie spice
  • Pro Dessert Pudding
  • 4 oz Cream Cheese

How to make it: Mix all of the dry ingredients in one bowl and the wet in another. Combine the two bowls and blend until smooth. Bake at 35 for about 15 minutes. For filling mix pudding with 4 oz of water. Blend in cream cheese. Once the cookies have cooled, fill, and serve! (this was probably the most popular recipe)

Pumpkin Pie Ice Cream


  • 1 cup heavy cream
  • 1 cup almond milk
  • 3/4 cup Splenda brown sugar
  • 2 tsp pumpkin pie spice
  • 4 egg yolks
  • 1 cup pumpkin
  • 1/2 cup splenda
  • 2 tsp pumpkin pie spice
  • 2 tsp vanilla
  • 1 can 100% pumpkn
  • 2 tbsp EVOO
  • 1/2 cup almond flour
  • 1 tsp cinnamon
  • 1 1/2 cup almond milk
  • 2 eggs
  • 1/4 cup Splenda brown sugar

How to make it: For ice cream heat cream, milk, sugar and spice in a saucepan until it is almost boiling. reduce heat to low. Add eggs to the saucepan. Cook on low heat until it is slightly thickened. Add pumpkin and stir. Chill in the frig before placing in the freezer overnight (or in an ice cream machine. I like to put it through the food processor to make it creamy). For the pie: preheat oven to 350. Beat all of the ingredients in orange until smooth. Pour into a 9 inch pie pan (this made 2 pies!). Bake for 30 minutes or until a tooth pick comes out clean. I placed it in the freezer, cut it and folded that chunks into the ice cream after I processed it.

Pumpkin Scones


  • 2 cups almond flour
  • 1/4 tsp sea salt
  • 1 tsp baking soda
  • 1 egg
  • 2 tbsp agave
  • 1/4 cup 100% pumpkin

How to make it: In a bowl combine flour, salt, and baking soda. In another bowl mix egg, agave and pumpkin. Blend the two bowls together. Knead dough with hands. Forms into dough, cut and shape into triangles. Place on a greased cookie sheet and bake at 375 for 10 minutes. Here I’ve drizzled the tops with protein pudding.

Pumpkin Cranberry Muffins


  • 1 1/2 cup almond flour
  • 3 eggs
  • 1 tsp pumpkin pie spice
  • 1/2 cup chopped cranberries
  • 1 tsp baking soda
  • pinch of salt
  • 1/4 cup splenda brown sugar
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 3/4 cup 100% pumpkin
  • 2 tbsp agave

How to make it: Preheat oven to 350. Mix together all of the ingredients except for the cranberries. Fold in cranberries. Spoon into sprayed muffin tins (here I’ve used festive pumpkin shaped tins). Bake for 25 minutes.

Pumpkin Cheesecake


  • 1 cup pure pumpkin
  • 1 1/2 tsp pumpkin pie spice
  • 12 oz cream cheese
  • 2 eggs
  • 1/2  cup Splenda
  • 1/2 tsp vanilla
  • 1 cup finely chopped nuts
  • 2 tbsp melted ghee
  • 2 tbsp Splenda

How to make it: Preheat oven to 325. Lightly spray each cup (or pan). Mix together in a small bowl the crust ingredients (orange). Divid the mixture evenly among the cups. Press down the mixture down and bake until the crusts are set (8-10 minutes). In a bowl combine: pumpkin, cinnamon, and pumpkin pie spice. Set aside. Using an electric mixer, beat together cream cheese and splenda. Mix until smooth. Add the pumpkin mixture and beat at a low speed until completely blended. Divide the batter evenly among the cups. Bake 18-20 minutes, until the filling is set. Remove from oven. When the pan is cool, transfer to the frig. Let cool at least 2-3 hours.

Pumpkin Ginger Waffles


  • 1/2 cup pumpkin
  • 2 tbsp agave
  • 1 tbsp vanilla
  • 1/2 cup almond butter
  • 2 eggs
  • 1 tbsp splenda brown sugar
  • 1 tsp pumpkin pie spice
  • 2 tsp ginger

How to make it: Mix all of the ingredients together. Heat a waffle iron and spray with nonstick spray. Pour in batter, coating the bottom of the iron. Once cooked serve with grass-fed butter or ghee or drizzle with a bit of agave.

Pumpkin bowl Chili


  • small baking pumpkin
  • 1/2 lb ground beef
  • 1 diced onion
  • 1 diced green pepper
  • 2 cans diced tomatoes
  • 2 tbsp chili powder

How to make it:

Cut the tops off of the pumpkins and scoop out the seed. Pre-heat oven to 350. Oil the inside and the edges of the pumpkins with ghee, sprinkle with sea salt. Place in a glass pan and pour 3 cups of water around the bottom of the pumpkin (or pumpkins for more than one person). Bake for 45-60 minutes or until soft. Meanwhile, prepare chili. Cook onions and peppers over medium heat until soft. Next add the meat; once its cooked add the tomatoes. Lower the heat and simmer on low, add spices to taste. Let the pumpkins cool enough to handle. Fill the bowls with chili. When eating scrape the side and bottoms to get bits of pumpkin with each spoonful.

This entry was posted in Diet, Foods, Recipes, Uncategorized, Weight Loss and tagged , , , , , , , . Bookmark the permalink.

3 Responses to October Cooking Class: Pumpkin!

  1. Pingback: Killer Cranberry Recipes | Body Change Wellness – Indiana

  2. Pingback: Freezer Meals | Body Change Wellness – Indiana

  3. Pingback: Featured Food: The Pumpkin | Body Change Wellness – Indiana

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