Turkey Pumpkin Chili

Pumpkin isn’t only for sweet recipes. Try switching things up and use pumpkin in a savory cooking application. Start with this Turkey Pumpkin Chili! 

Turkey Pumpkin Chili with a piece of cornbread in a white bowl

How is October already coming to an end? Fall is a busy time for me with conferences and a lot of work travel. Also during this time of year, I’m sure your Pinterest boards are being saturated with pumpkin everything! I am would say I am a self-proclaimed pumpkin lover, but my RD friend Maggie I would nominate as the president of the pumpkin lover’s club. She just came out with a pumpkin cookbook featuring 50 creative pumpkin flavored, shaped, & spiced recipes.

Turkey Pumpkin Chili with piece of cornbread in a white bowl

Did You Know?

A few years back I was at a conference and an RD from Nestle was there speaking about Libby’s canned pumpkin. That brand is a staple across supermarkets nationally. I’m sure many of you, like myself, stock up on Libby’s canned pumpkin this time of year. I was fascinated to learn they exclusively use Dickinson pumpkins, which are a special strain of pumpkins.

Why Dickinson Pumpkins?

Libby’s acquired the rights to the “Libby’s Select Dickinson” pumpkin in 1929 from the Dickinson family who brought it in the early 1800s from Kentucky. If you ever Google “Dickinson pumpkin” images that appear look like a pale, slightly misshapen butternut squash, not the jack-o-lantern pumpkin you may be thinking of. When Dickinson pumpkins are grown and cultivated just right, they yield a sweet, bright orange flesh that’s amazing in dishes from pies to pasta, and a healthier ingredient to swap into some of your favorite recipes.

Confession: One year I was a little too pumpkin obsessed. I ate it in my oats for breakfast, stirred it in my yogurt, made smoothies, breads, soups every. single. day. I had a tad too much beta-carotene and my palms started turning orange. Lesson learned.

While pumpkin is used in sweet applications the majority of the time, pumpkin works well with savory applications. This chili is perfect for someone who isn’t too crazy about super spicy chili. It’s a mellow flavor with a hint of sweet. I feel like chili isn’t complete without a slice of cornbread. I always crumble up the cornbread right into the chili.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
white bowl with turkey pumpkin chili with a piece of cornbread

Turkey Pumpkin Chili

  • Author: Chef Julie Harrington, RD
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: chili

Scale

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 lb. ground turkey breast
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1 (28 oz) can no salt added diced tomatoes
  • 1 (15 oz) can pumpkin puree (not pie filling)
  • 2 cups low sodium chicken stock
  • 1 (15 oz) can black beans, drained & rinsed
  • 1 (15 oz) can red kidney beans, drained & rinsed
  • pinch of salt and pepper

Instructions

  1. Heat oil in a large pot over medium heat. Add the onion and garlic. Cook until tender, about 5 minutes. Add the turkey, and cook until browned, stirring occasionally.
  2. Stir in the chili powder, cumin, oregano, cinnamon, and cayenne pepper, and cook for 1-2 minutes.
  3. Add in the diced tomatoes, pumpkin, chicken stock and beans, and stir to combine.
  4. Bring the chili to a boil, then reduce the heat and simmer, uncovered, for 20 minutes.
  5. Serve with cornbread.

Notes

This chili freezes well. Make a large batch and freeze half for another time.

Keywords: chili, pumpkin, turkey,

Recipe Card powered byTasty Recipes

Other recipes you may enjoy

Grocery Store Finds: October 2017 – Pumpkin Edition

There are so many pumpkin flavored items saturating the grocery store shelves during this time of year, so I consulted the ultimate pumpkin guru for this pumpkin edition grocery store find round up.

I’m excited to collaborate with pumpkin loving dietitian, Maggie Michalczyk. You might know her on Instagram as @onceuponapumpkin. I thought I was pumpkin obsessed, but this girl takes it to a whole other level. I rely on her to keep me up to date on all the new pumpkin items hitting the grocery store shelves. Without further ado, I’ll let Maggie take it away with her pumpkin edition Grocery Store Picks for this month.

____________

As I sit down to write this, I’m finding it harder than I thought to narrow down my list of best pumpkin grocery store finds. As you know if you’ve walked into any grocery store since August, pumpkin spice mania is in nearly in every aisle in some way, shape or form. I’m talking chips, cheese, meats (yes, meats!), and air fresheners just to name a few. And while I’ll try anything pumpkin once, this list is full of staples in my pumpkin pantry that are worth hunting down this pumpkin season! I included some for their high nutrition, and some for their uniqueness and pumpkin taste alone. The bottom line is, I’m “pump”-ed when I go to the grocery store this time of year, and the pumpkin possibilities are truly endless!

Trader Joe’s Pumpkin & Butternut Squash Bisque

A new player in the pumpkin game, this bisque joins Trader Joe’s collection of over 150 pumpkin products! I have to admit, I was not a huge fan of their pumpkin soup. Not because it wasn’t good, but because it was not as thick as I would expect pumpkin soup to be. This bisque was the answer to my prayers and is made with ingredients I would use if I was making it at home like ginger, carrot, and no heavy cream. I’ve been topping it with a little parmesan cheese and fresh black pepper.
Grocery Store Finds: October 2017 - Pumpkin Edition via RDelicious Kitchen @RD_Kitchen #pumpkin #pumpkinspice #healthy #grocerystore #supermarket #healthy #dietitian #dietitianpick #pumpkinproducts

Kracker Pumpkin Seed Crisps

These “crisps” can best be described as large crackers, and I’ve been eating them with avocado on top as avocado “toasts” for some time now! Perfectly square shaped and extra crunchy because of the pumpkin seeds baked right in, these crackers also contain whole wheat, oats, flax seeds, and sunflower seeds! At 4 grams of proteins per serving, they are great to top with your favorite spreads. You can find them year-round at Whole Foods.
Grocery Store Finds: October 2017 - Pumpkin Edition via RDelicious Kitchen @RD_Kitchen #pumpkin #pumpkinspice #healthy #grocerystore #supermarket #healthy #dietitian #dietitianpick #pumpkinproducts

 365 Organic Pumpkin & Sage Farro Pilaf

New for 2017 at Whole Foods, it took me some time to track down this pumpkin pilaf, and boy am I glad I did! Not only is it ready in less than 20 minutes, but I found it to be just as good the next day as leftovers. With notes of sage, black pepper and turmeric, I found it to be full of fall flavor and the ideal side dish to a meal on a cozy autumn night. I paired it with a glass of red wine too, another highly recommend accompaniment!
Grocery Store Finds: October 2017 - Pumpkin Edition via RDelicious Kitchen @RD_Kitchen #pumpkin #pumpkinspice #healthy #grocerystore #supermarket #healthy #dietitian #dietitianpick #pumpkinproducts

Trader Joe’s Pumpkin Soup Crackers

In my opinion, they should drop the word “soup” in the name because these crackers can be eaten in so many other ways! With a slightly salty, pumpkin taste, I found them to be slightly addicting too! Paired with cheese, or dipped in hummus you can’t go wrong eating them in just about any way you like! These end up in my cart every time I’m shopping at Trader Joe’s this time of year, and I will buy a few extra boxes for when they are no longer available! Check out the other exclusive TJ’s pumpkin items I’m loving here.
Grocery Store Finds: October 2017 - Pumpkin Edition via RDelicious Kitchen @RD_Kitchen #pumpkin #pumpkinspice #healthy #grocerystore #supermarket #healthy #dietitian #dietitianpick #pumpkinproducts

Simple Mills Pumpkin Muffin & Bread Mix

If you don’t have the time (or energy!) to whip up pumpkin bread from scratch—fear not! Simple mills has your back in more ways than one because this mix makes both muffins and bread. Great for gluten-free pumpkin lovers because it’s made with almond and coconut flour. This mix tastes as indulgent as your coffee house pumpkin bread but with only 6 grams of sugar per serving (1 muffin or slice of bread), you can feel good about having it all fall long. Trust me, you’ll be hooked after your first batch! Find it at Whole Foods, or Fresh Thyme.
Grocery Store Finds: October 2017 - Pumpkin Edition via RDelicious Kitchen @RD_Kitchen #pumpkin #pumpkinspice #healthy #grocerystore #supermarket #healthy #dietitian #dietitianpick #pumpkinproducts

Health Warrior Pumpkin Seed Bar

Also new for 2017, Health Warrior has an entire line of bars that have pumpkin seeds as their first ingredient. Honey and spices are the only other things used to bring out the bold flavors of dark chocolate, honey cracked pepper and turmeric and cinnamon spice. I haven’t seen any other bar that makes pumpkin seeds the star, or with this simple of an ingredient list. I’ve even cut one up and used it as a salad topper for an extra crunch!
Grocery Store Finds: October 2017 - Pumpkin Edition via RDelicious Kitchen @RD_Kitchen #pumpkin #pumpkinspice #healthy #grocerystore #supermarket #healthy #dietitian #dietitianpick #pumpkinproducts

Califia Farm Pumpkin Spice Latte Cold Brew

This coffee is definitely one of the pumpkin items I look forward to most when it comes back for the season! Maybe it’s the seasonably festive packaging (let’s admit, sometimes we FALL for it!), or the smooth pumpkin-y taste of this cold brew, that makes it so enjoyable to drink. It’s not overly sweet like some pumpkin drinks can be, and definitely a fun treat in the morning (I usually have a little cup in addition to my coffee!) Bonus that it’s soy-free, dairy-free, gluten-free, carrageenan-free, non-GMO, and vegan—making it a pumpkin coffee that those with certain dietary restrictions or preferences can enjoy too. Win, win!
Grocery Store Finds: October 2017 - Pumpkin Edition via RDelicious Kitchen @RD_Kitchen #pumpkin #pumpkinspice #healthy #grocerystore #supermarket #healthy #dietitian #dietitianpick #pumpkinproducts
Are you a pumpkin flavored fan? If so, what are your favorite pumpkin products?
RDelicious Kitchen @RD_Kitchen
Grocery Store Finds: October 2017 - Pumpkin Edition via RDelicious Kitchen @RD_Kitchen #pumpkin #pumpkinspice #healthy #grocerystore #supermarket #healthy #dietitian #dietitianpick #pumpkinproducts

Pumpkin Cheesecake Mousse

Looking for that perfectly portioned dessert? This no-bake Pumpkin Cheesecake Mousse tastes rich and indulgent with a healthy twist. [No Bake] Pumpkin Cheesecake Mousse via RDelicious Kitchen @RD_KitchenDid you know yesterday was National Pumpkin Day? October 26th is when all the pumpkin-obsessed individuals rejoice! Sorry, my recipe is belated. I was busy creating and enjoying this delicious, rich, and creamy No Bake Pumpkin Cheesecake Mousse. [No Bake] Pumpkin Cheesecake Mousse via RDelicious Kitchen @RD_KitchenThese mini desserts will be great to serve at a gathering or an upcoming holiday party. It’s that perfectly portioned treat and I bet no one will ever guess there is tofu in this dessert.

Yes, tofu. Silken tofu can be used to replace eggs or dairy to create a lighter dessert. Just be sure to grab silken tofu. Making regular tofu entails pressing the soy curds and separating them from the whey. For silken tofu, there is no separation or pressure exerted, and it’s often solidified right in the container. Silken tofu has a pudding-like quality. It’s very light in texture with a wonderful, creamy, rich and consistency.
[No Bake] Pumpkin Cheesecake Mousse via RDelicious Kitchen @RD_KitchenWhen my recipe tester (aka. my boyfriend) ate 3 of these in one day, I knew this recipe was a winner. I have a feeling this recipe is going to be requested much more often now.
[No Bake] Pumpkin Cheesecake Mousse via RDelicious Kitchen @RD_Kitchen

Print

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
pumpkin cheesecake in mini mason jars

Pumpkin Cheesecake Mousse

  • Author: Chef Julie Harrington, RD
  • Prep Time: 2 hours
  • Total Time: 2 hours
  • Yield: 8 1x
  • Category: dessert
  • Method: no-bake

Description

Looking for that perfectly portioned dessert? This no-bake Pumpkin Cheesecake Mousse tastes rich and indulgent with a healthy twist.


Scale

Ingredients

  • 6 honey graham crackers
  • 4 oz. + 1 tablespoon vanilla Greek yogurt
  • 1 cup pumpkin puree
  • 4 oz. cream cheese
  • 2 tablespoons sugar
  • 2 tablespoons maple syrup
  • 1/2 cup silken tofu
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • (optional) whipped topping

Instructions

  1. Coarsely crush graham crackers with a food processor. (Or in a large ziplock bag with a rolling pin). Mix in 1 tablespoon Greek yogurt until well combined. Distribute graham cracker crumbs evenly into 8 small mason jars.
  2. In a food processor or blender, combine 4 oz. Greek yogurt, pumpkin puree, cream cheese, sugar, maple syrup, tofu, pumpkin pie spice, and vanilla extract. Blend until smooth.
  3. Spoon pumpkin cheesecake mousse mixture into each jar over the graham cracker crust. Top with a dollop of whipped topping and a sprinkle of cinnamon, if desired. Cover and refrigerate pumpkin cheesecake mousse until ready to serve.

Keywords: dessert, pumpkin, mousse, cheesecake

Recipe Card powered byTasty Recipes

Chef Julie Harrington, RD - Culinary Nutrition Consultant of julieharringtonrd.com
Pumpkin Cheesecake Mousse via Chef Julie Harrington, RD @ChefJulie_RD #pumpkin #mousse #dessert #tofu

Pumpkin French Toast Roll Ups

Simple ingredient swaps and cooking techniques can make an indulgent recipe transform into a healthy recipe, while still keeping their indulgent flavors. Start with these Pumpkin French Toast Roll Ups.
Pumpkin French Toast Roll Ups via RDelicious Kitchen @rdkitchenI hope you aren’t sick of pumpkin yet! I still have quite the stash in my pantry that I’ve been using up.
The other day I was paroozing Pinterest and so many indulgent breakfasts were popping up on my feed. I’m all for a splurge kind of breakfast here or there, but they can be easily lighted up with a few twists and tricks.
Pumpkin French Toast Roll Ups via RDelicious Kitchen @rdkitchenLately, at work that is exactly what I’ve been doing. Clients have been submitting their favorite holiday recipes and I’ve been making healthy suggestions of how to lighten them up.
One recipe I was recently asked to lighten up was a full on dessert for breakfast. It was a stuffed french toast with challah bread stuffed with mascarpone cheese, vanilla frosting, pumpkin, and caramel, then coated with crushed frosted flakes. Holy sugar rush to start the day.
Pumpkin French Toast Roll Ups via RDelicious Kitchen @rdkitchenI typically just make little notes to the clients of where they could possibly make substitutions, try a different cooking method, add other ingredients, etc. but that recipe makeover inspired me to create this one.

Swapping out challah for whole grains, stuffing with a lower fat, higher fiber and higher protein option for the filling, and keeping a crunch factor of walnuts on top.
I have another batch of this recipe waiting in the freezer to be baked Christmas morning!

Print

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
pumpkin french toast roll up on a plate drizzled with syrup

Pumpkin French Toast Roll Ups

  • Author: Julie @ RDelicious Kitchen
  • Yield: 6 1x

Scale

Ingredients

  • 1 loaf (about 12 slices) whole wheat bread
  • 1/2 cup whipped cottage cheese (see note)
  • 1/3 cup pure pumpkin puree
  • 1 1/2 tbsp cinnamon, divided
  • 1 tsp nutmeg
  • 3 eggs
  • (optional toppings) chopped walnuts, syrup

Instructions

  1. Preheat the oven to 350 degrees F. Spray an 8×8 baking pan with cooking spray and set aside until ready to use.
  2. In a small bowl, combine the cottage cheese, pumpkin, 1 tbsp cinnamon, and nutmeg, set aside.
  3. In a small bowl, whisk the eggs together, set aside.
  4. Remove the crust from the slices of bread. Working one at a time, use a rolling pin to flatten bread to about 1/4-inch thickness. Spread a thin layer of the cottage cheese and pumpkin mixture on the piece of the bread, leaving a little room at the edges. Carefully, roll up the bread (not too tight, or the filling will come out.). Repeat with the remaining slices of bread.
  5. Dip french toast roll ups into the egg mixture and line at the bottom of the baking pan. Sprinkle with remaining 1/2 tbsp of cinnamon.
  6. Bake in the oven for 12-14 minutes, until french toast roll ups are golden brown.
  7. Top with maple syrup and chopped walnuts, if using.

Notes

*Don’t have whipped cottage cheese? Simple put small/large curd cottage cheese in a food processor or blender.
*A simple swap for whipped cottage cheese could be ricotta cheese.

Recipe Card powered byTasty Recipes

Signature

Greek Yogurt Pumpkin Pie Bars

I have a cooking classes coming up this week at work with the theme of lightened up Thanksgiving desserts. I’ve been playing around with the recipe idea all weekend after posting my Supermarket RD’s Pick of pumpkin puree.
Greek yogurt pumpkin pie bars 1
Pumpkin pie is my ultimate favorite dessert on Thanksgiving and I make sure I always save room for it. Of course, there’s not too much room after a delicious Thanksgiving day meal, so I always found it so annoying when I would try to cut myself a sliver of pie and end up making a mess trying to get that perfect little piece.
Greek yogurt pumpkin pie bars 2
This recipe I decided to skip the pie plate and use a sheet cake pan to easily cut into little squares to get that perfect little slice.
Greek yogurt pumpkin pie bars 3
While this recipe is still a dessert, it is lightened up by cutting back on sugar and adding Greek yogurt in place of other fats.
2lb_Greek_Vanilla_Bean_290x354_72_RGB
This was the first time I made a graham cracker crust, but using yogurt instead of butter and I am quite pleased with the results.

Print

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Greek yogurt pumpkin pie bars on a baking sheet

Greek Yogurt Pumpkin Pie Bars

  • Author: Julie @ RDelicious Kitchen
  • Prep Time: 15 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour 10 mins

Description

Move over pumpkin pie. These pumpkin pie bars can satisfy your craving with lightened up ingredients. Plus, it’s easier for portion control by cutting them into small squares versus trying to cut a sliver of pie.


Scale

Ingredients

  • For the crust:
  • 1 cup graham crackers, crushed
  • 1 cup quick oats
  • 1 tbsp cinnamon
  • 1/4 cup light brown sugar
  • 2/3 cup Cabot low fat vanilla yogurt
  • 1/2 tsp vanilla extract
  • For the pumpkin pie filling:
  • 1 (29 oz) can pumpkin puree
  • 1 cup Cabot low fat vanilla yogurt
  • 1/4 cup evaporated skim milk
  • 1/3 cup sugar
  • 1/3 cup light brown sugar
  • 2 eggs, beaten
  • 1 heaping tbsp pumpkin pie spice

Instructions

  1. Preheat the oven to 425 degrees F.
  2. For the crust: With cooking spray, grease a 9×13 baking dish; set aside. In a food processor, combine the graham crackers and quick oats. and pulse until fine crumbs. Add the cinnamon, light brown sugar, yogurt, and vanilla extract. Press evenly in the bottom of the baking dish.
  3. For the pumpkin pie filling: In a large bowl, whisk together the pumpkin puree, yogurt, sugar, brown sugar, eggs, and pumpkin pie spice.
  4. Pour the filling over the crust evenly. Bake in the oven at 425 degrees F for 10 minutes, then turn down to 350 and bake for an additional 45 minutes. Take out of the oven and let cool completely before slicing.

Recipe Card powered byTasty Recipes

Let me tell you, I even surprised my hardest critics with this recipe. It tastes exactly like pumpkin pie!
Signature

Pumpkin Puree vs. Pumpkin Pie Mix

Supermarket RD's Pick
Happy Halloween!  In case you missed it, here are a few tips and tricks to stay healthy this Halloween.
What is a better time to feature pumpkin puree as my Supermarket RD’s Pick than on Halloween.
pumpkin 1
Pumpkin is a good source of vitamins A, C, E and the B vitamins and dietary fiber with minerals rich with potassium, iron, calcium, magnesium, phosphorus, copper, manganese, sodium and zinc.
Now this key is, if you are getting pumpkin puree from a can, make sure it is 100% PURE pumpkin, meaning it is simply one ingredient, pumpkin.
It’s a little tricky when this can is sitting right next to the 100% pure pumpkin on the shelf in the grocery store.
pumpkin 2

Both looking very similar on the front, don’t be fooled by this pumpkin pie MIX. The mix is a short cut to making pumpkin pie and has all this sugar and flavorings added. Stick to the 100% pure pumpkin for a healthy choice.
Pumpkin puree can be used so many ways and even used to cut back on fats in baking recipes. Below are a few of my favorite pumpkin recipes, that I think you may enjoy as well!

IMG_3923-2Pumpkin Pie Chia Mousse

Pumpkin-Waffles-7339Pumpkin Blender Waffles with Pumpkin Cream 


pumpkin-2Bchoc-2Braisin-2Bbiscotti-2B3Pumpkin Chocolate-Cranberry Biscotti

Signature

Pumpkin Peanut Butter Bites

It’s pumpkin everything this time of year. When I saw Wild Friends create a new seasonal pumpkin spice peanut butter, I was so excited! I am a big fan of wild friends nut butters.
Screen Shot 2014-10-23 at 10.19.17 PM
I’m not going to lie, I’ve been eating it straight from the jar with a spoon. I made energy bites with wild friends vanilla espresso flavor, so I created another energy bite recipe using this new nut butter!

pumpkin pb bites 1Perfect little bite size snacks for on the go easy snacking.
pumpkin pb bites 3
Play around with the ingredients to create the perfect flavor for you!
pumpkin pb bites 2

Print

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
pumpkin peanut butter bites in a bowl with checkered napkin

Pumpkin Peanut Butter Bites

  • Author: Julie @ RDelicious Kitchen

Scale

Ingredients


Instructions

  1. Add oats, flax seed, dried cranberries and pumpkin seeds in a large bowl. Toss to combine.
  2. Put pumpkin spice peanut butter and maple syrup in a small bowl and microwave for 30 seconds or until softened.
  3. Combine the peanut butter mixture with the oat mixture until combine. The mixture will be thick. Shape into tablespoon-sized balls. Store in refrigerator.

Notes

Use certified gluten free oats to guarantee gluten free recipe.

Recipe Card powered byTasty Recipes

 

Signature

Healthier Pumpkin Bread

Screen Shot 2014-10-12 at 3.46.28 PM
My favorite thing to do when I create a new recipe, is to take an original indulgent version and lightening it up with healthier ingredients. It took me 3 times to get this pumpkin bread just right. The first time I made it, it was way too dense. The second time, there was not enough flavor. Third times a charm!
IMG_4019
Some pumpkin bread recipes out there are packed with a ton of sugar, fat, and lacking whole grains. I wanted to make pumpkin bread to incorporate into a healthy breakfast or snack, not a sweet treat/dessert.
I was just browsing through the bakery aisle one day and looking at all the pumpkin bakery goods. Pumpkin bread, pumpkin muffins, pumpkin donuts, etc. It’s all about pumpkin this time of year, but some of the processed pre-packaged ones are scary! Hello trans fat.. no thank you!
When in doubt, make it yourself!
IMG_4017
When the first time I made it with all whole wheat flour giving it a very dense texture. I wanted to still keep majority of the flour whole wheat, but I did add some all purpose flour to help keep a light and fluffy texture.
The pumpkin puree and yogurt help keep the bread moist and helps cut back on the fat. With these simple swaps, helps making it a much lower fat and more wholesome recipe.

Print

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
sliced pumpkin bread

Healthier Pumpkin Bread

  • Author: Julie @ RDelicious Kitchen
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 mins
  • Yield: 12 1x

Scale

Ingredients

  • 2 1/2 cups whole wheat flour
  • 1 cup all-purpose flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp pumpkin pie spice
  • 1 (15 ounce) can pumpkin puree
  • 3 eggs
  • 3/4 cup sugar
  • 3/4 cup plain Greek yogurt
  • 3/4 cup water
  • 2 tsp vanilla extract

Instructions

  1. Preheat the oven to 350 degrees. Grease a loaf pan with cooking spray.
  2. In a large bowl, sift together whole wheat flour, all purpose flour, baking soda, baking powder, salt, and pumpkin pie spice.
  3. In another large bowl, whisk together the pumpkin, eggs, sugar, Greek yogurt, water, and vanilla.
  4. Add the wet ingredients to the dry ingredients and stir until combined.
  5. Bake for 1 hour. Remove from oven and let sit for an additional 15 minutes before removing from the pan.

Notes

Make sure to use pure pumpkin puree vs. pumpkin pie spice.
Baking with whole wheat flour can give a dense texture. The use of the Greek yogurt and water help keep it moist and fluffy.


Nutrition

  • Serving Size: 1 slice
  • Calories: 222
  • Sugar: 14
  • Sodium: 285
  • Fat: 1.9
  • Saturated Fat: 0.7
  • Trans Fat: 0
  • Carbohydrates: 44.5
  • Fiber: 2.1
  • Protein: 7
  • Cholesterol: 42
Recipe Card powered byTasty Recipes

In good health,
Signature

Pumpkin Pie Chia Mousse

Screen Shot 2014-09-28 at 7.15.24 PM
Whenever a recipe that is labeled “healthy” many assume that it won’t taste good. At work when I sample out a new recipe or a new product I always get different reactions when I label things “healthy”. Try this new “healthy (insert recipe name)” – some run over and are intrigue and some scrunch up their noses and walk away.
Let me tell you about this “healthy” recipe I made today. The ingredients and nutrition facts of this recipe scream healthy, but the flavors and richness scream dessert! If you LOVE pumpkin pie, you’re going to LOVE this recipe.
Yesterday, on instagram I posted the picture below asking “Can you guess what I’m making?”
IMG_3919A few guessed pumpkin chia pudding. Meme actually made a really funny comment that her head was racing with pumpkin thoughts. I’m turning that into a hashtag #pumpkinthoughts
Pumpkin pie chia pudding was actually my original idea but I changed it to Pumpkin Pie Chia Mousse because the cottage cheese whipped in with the rest of the ingredients created a smooth fluffy texture just like regular mousse.
IMG_3923 2
You can enjoy this as a breakfast, snack, or dessert! I sprinkled a little cinnamon granola and a few cranberries on top.
IMG_3920 2

Print

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
pumpkin pie chia pudding

Pumpkin Pie Chia Mousse

  • Author: Julie @ RDelicious Kitchen
  • Yield: 4 1x

Description

A healthy recipe with decadent flavors. This Pumpkin Chia Mousse is like having dessert for breakfast!


Scale

Ingredients

  • 1/4 cup chia seeds
  • 1 cup water
  • 1 cup pumpkin puree*
  • 3/4 cup cottage cheese
  • 1.5 tbsp pumpkin pie spice
  • 2 tbsp maple syrup

Instructions

  1. In a small bowl combine the chia seeds and water. Set aside for at least 20 minutes until it becomes thick. Stir occasionally to avoid clumps.
  2. Simply combine the chia seed mixture, pumpkin puree, pumpkin pie spice, and maple syrup in a blender and blend until smooth.

Notes

Make sure to use pure pumpkin puree which is simply pumpkin. Don’t be fooled and purchase pumpkin pie puree which is loaded with added sugars.


Nutrition

  • Calories: 121
  • Sugar: 8.3
  • Fat: 3.8
  • Saturated Fat: 1
  • Carbohydrates: 17.7
  • Fiber: 4.6
  • Protein: 8.1
Recipe Card powered byTasty Recipes

 

In Good Health,
Signature