Pumpkin Tortellini with Sage

• Adapted from Skinny Chef Jennifer Iserloh's recipe
• Ingredients:
• 1 12-ounce package wonton wrappers
• 1 15-ounce can pumpkin puree
• 1 cup part-skim ricotta
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 egg, lightly beaten (or water)
• 1/2 cup chopped walnuts
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/4 cup fresh sage leaves (this is the most important ingredient!)
• 1/2 teaspoon freshly grated nutmeg
• 1/4 cup grated Parmesan

Directions:

Place walnuts in a large, dry skillet over medium heat. Toast 8 to 10 minutes until the walnuts begin to brown. Transfer to a plate.

In a medium bowl, mix the pumpkin, ricotta, salt and pepper.

To form the tortellini, place 1 teaspoon of the pumpkin filling into the center of each wonton wrapper. Using a little egg (or water) to secure each seam, fold the wrapper diagonally to form a triangle, then fold the two "arms" down so the wrapper is "hugging" itself. Repeat until all the tortellini are made.

Bring a large pot of water to a boil. Add a little extra olive oil so the tortellini don't stick to each other. Add half the tortellini and boil for 4 minutes or until they float to the top. Using a strainer or slotted spoon, carefully remove tortellini to a plate (or put them directly into the cooked sauce). Repeat with remaining tortellini.

While tortellini are boiling, in a large skillet, melt the oil and butter over medium heat. When butter and oil are sizzling and start to brown, tear sage leaves into the pan and fry for about 20 seconds. Add the tortellini and toss to coat. Sprinkle over the nuts, nutmeg and Parmesan. Serve immediately.

Pumpkin Oatmeal

(I did not fully follow this recipe for mine, read the notes)
1/2 cup old fashioned rolled oats
1 cup soy milk
1/4 cup canned pumpkin purée
3 dashes cinnamon
1 tablespoon chopped walnuts
1/2 teaspoon avocado honey

Stir the oats, milk, pumpkin, and cinnamon together in a saucepan.  Bring to a gentle boil. Reduce heat to low and summer 5 mins. Or until oatmeal reaches desired consistency. Garnish with walnuts and honey.
My note: I tripled this recipe and used skim milk,more cinnamon, and some white sugar and regular honey. I think brown sugar and maybe coconut milk would be delicious. Add cinnamon and sweetener according to your tastes.  I thought it was really good and would make it again. (Julie Schwab)

Pumpkin Spice Cake Muffins

These are SOO moist and delicious!!  Weight watchers recipe. :)

1 16oz. can pumpkin
1 box spice cake mix
A little less than 3/4 cup of water

Mix all ingredients in a big bowl (ignore the directions on the back of the cake mix, just use the mix).  Pour into muffin pan.  Bake on 350 for 20-25 mins.  Makes about 19 for me because I like them a little bigger than only filling up the cups halfway.

Pumpkin Lasagna

15 oz part-skim ricotta cheese

15 oz pumpkin puree (tastes best if you roast a pumpkin pie pumpkin)

½ teaspoon salt

¼ teaspoon pepper

½ teaspoon nutmeg

½ Tablespoon brown sugar

2 Tablespoons fresh sage (finely chopped)

1 egg (beaten)

6 lasagna noodles (I use whole wheat)

3 large shallots (or 1 yellow onion) chopped

1 zucchini, quartered then sliced

1 yellow squash, quartered then sliced

1 Tablespoon garlic

2-3 cups of shredded cheese (Italian blend or mozzarella)

Butter for greasing pans (or olive oil)

Cook the noodles according to the package, drain, set aside.

Mix together the first 8 ingredients, put in a freezer bag, set aside.

Heat and grease a frying pan. When hot, add the shallots. When shallots become clear, add the zucchini and yellow squash, and garlic. Set aside when fully cooked.

Grease a glass 9x13 pan. Lay down 3 noodles. Cut a corner of the freezer bag and squirt a layer of the pumpkin/ricotta mixture (use half the bag). Spread a layer of the shallots and squash (use half). Sprinkle 1/3 of the cheese over it. Repeat this layering process and top with extra cheese.

Cover with foil and bake at 400 degrees for 20-25 minutes. Remove foil and broil or bake at higher temperature until the top crisps a little bit.

Optional: add Italian sausage, or substitute the vegetables with spinach or something of your choice.

Pumpkin Mac and Cheese

Ingredients

2
cups dried elbow macaroni (8 ounces)

2
Tbsp. butter

2
Tbsp. all-purpose flour

1/2
tsp. salt

1/2
tsp. ground black pepper

1
cup whipping cream

1
cup whole milk

4
oz. Fontina cheese, shredded (1 cup)

1
15-oz. can pumpkin

1
Tbsp. snipped fresh sage or 1/2 tsp. dried leaf sage, crushed

1/2
cup soft bread crumbs

1/2
cup grated Parmesan cheese

1/3
cup chopped walnuts

1
Tbsp. olive oil


Sage leaves (optional)

Directions

1. Preheat oven to 350°F. Cook pasta in a large pot following package directions. Drain cooked pasta, then return to pot.

2. For cheese sauce, in a medium saucepan melt butter over medium heat. Stir in flour, salt, and pepper. Add whipping cream and milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, pumpkin, and sage until cheese is melted. Stir cheese sauce into pasta to coat. Transfer macaroni and cheese to an ungreased 2-quart rectangular baking dish.

3. In a small bowl combine bread crumbs, Parmesan, walnuts, and oil; sprinkle over pasta. Bake, uncovered, for 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving. If desired, sprinkle with sage leaves.

Impossibly Easy Creamy Topped Pumpkin Cheesecake

(From Betty Crocker, found here)

Cheesecake

1 can (15 oz) pumpkin (not pumpkin pie mix)

1 package (8 oz) cream cheese, cut into 16 pieces, softened

¼ teaspoon vanilla

3 eggs

¾ cup sugar

½ cup Original Bisquick® mix

1 ½ teaspoons pumpkin pie spice

Topping, if desired

1 cup sour cream

2 tablespoons sugar

1 teaspoon vanilla

Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.

In blender, place all cheesecake ingredients. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes, scraping bowl constantly.) Pour into pie plate.

Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool on wire rack 10 minutes.

Meanwhile, mix all topping ingredients. Carefully spread topping over cheesecake. Refrigerate at least 3 hours until chilled. Store covered in refrigerator.

Whole Wheat Pumpkin Bread

(Recipe found here)

1 cup canned pumpkin
1 cup white sugar
1/2 cup firmly packed brown sugar
3 egg whites (or 2 T. dryPowdered Egg + 1/4 C. Water)
1/2 cup fat-free milk (1-1/2 T. Dry Powdered Milk + 1/2 C. Water)
1/4 cup canola oil (1/4 cup white or pinto bean puree)
2 cups whole wheat flour
2-1/2 tsp. Baking Powder
2 tsp. pumpkin pie spice
1/4 tsp. salt

PREHEAT oven to 350ºF. Grease a nonstick 9×5-inch loaf pan; set aside. Mix pumpkin, 1 cup granulated sugar, the brown sugar, 3 of the egg whites, milk and oil in large bowl. Add flour, baking powder, pie spice and salt; stir just until moistened.

SPOON the pumpkin batter into prepared pan.

BAKE 1 hour to 1 hour 5 min. or until wooden toothpick inserted in center comes out clean. Run knife or thin spatula around edges of pan to loosen bread; cool in pan on wire rack 10 min. Remove bread from pan to wire rack; cool completely.