Pumpkin Dessert Recipes: Low Point & Low Calorie

The holiday season is abundant with tasty temptations, but of course many people spend the entire time trying to avoid all of the great desserts.

In an effort to spread the joy (and deliciousness) of the season, here are some low-calorie and low-fat recipes that will help you stick to your diet.

I got these recipes from a friend I met at a fitness center. She doesn't remember where they originated from, but she encouraged me to share it.

Pumpkin Cheesecake Pudding: Two Points, 10 Servings

Ingredients:

  • 8 ounces fat free cream cheese (room temperature)
  • 8 ounces Cool Whip Free
  • 8 ounces fat free sour cream
  • 2 pouches 100 calorie packs Honey Maid Thin Crisps (crushed)
  • 1 can pumpkin puree
  • 3/4 cup Splenda
  • 1 tsp. lemon juice
  • 2 tsp. pumpkin pie spice

Directions:

  1. Beat cream cheese, Cool Whip, sour cream, lemon juice & splenda together.

  2. Add pumpkin & pumpkin pie spice, mix until well combined.
  3. Pour mixture into 10 dessert dishes (ramekins or muffin tins).

  4. Top with small handfuls of crushed Honey Maid Thin Crisps.

  5. Chill in fridge for a few hours, until set firm.

Pumpkin Muffins: Three Points, 12 Servings

Ingredients:

Pumpkin Muffins: Three Points, 12 Servings

  • 2 cups all-purpose flour
  • 1 tbs. baking powder
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1/2 tsp. ground cloves
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 2/3 cup unsweetened applesauce

  • 2/3 cup canned pumpkin
  • 2/3 cup sugar
  • 1/2 cup fat-free egg substitute
  • 2/3 cup skim milk

Directions:

  1. Preheat oven to 450°.
  2. Coat muffin tin with cooking spray.
  3. Whisk together dry ingredients, set aside
  4. Combine applesauce, pumpkin, sugar, egg substitute & milk in a medium bowl; mix thoroughly.
  5. Stir applesauce mixture into flour mixture, mix until completely blended.

  6. Fill muffin tins 2/3 full.

  7. Bake 20-25 minutes, or until toothpick comes out clean.

Ingredients:

  • 8 ounces sugar or fat-free Cool Whip, thawed
  • 1 small box instant vanilla pudding
  • 1 can pumpkin puree
  • 1 tbs. pumpkin spice

Directions:

  1. Mix everything together.
  2. Serve and enjoy! Keep chilled.

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Comments 9 comments

Isabella Snow profile image

Isabella Snow 8 years ago

Omigod I miss coolwhip..

Now Im thinking about pumpkin pie.. Im so hungry now! ;)


Jayne  8 years ago

What is the quantity of applesauce in the pumpkin muffin, it is omitted in the recipe.


Stacie Naczelnik profile image

Stacie Naczelnik 8 years ago from Seattle Author

It is 2/3 cup, I've updated the recipe.


MrMarmalade profile image

MrMarmalade 8 years ago from Sydney

I certainly like pumpkon pie.

Thanks


Chicago Metallic 8 years ago

Thank you so much for sharing. Keep it up!


LaRene 5 years ago

What is the size of the can of pumpkin puree in each recipe?


nani sakaguchi 5 years ago

What kind of pumpkin are you using to make fresh rather than canned pumpkin. I made fresh ,I steam and pureed but my family says it doesn't look like the other and it didn't taste like using the canned one.


PumpKing 5 years ago

so way good ty


ElleDubbs 4 years ago

Hi Stacie-- Do you know the calorie counts for these?

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