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Wednesday, November 23, 2011

Thanks Giving Guilty-Free Pumpkin Sweets

Pumpkin treats are an irresistible part of Thanksgiving but sometimes they can make your favorite jeans a little bit too tight, but do not worry! Here are three Guilt free Pumpkin Sweets for you and your friends to enjoy!


  • 3 yolks
  • 1/2 cup of coconut palm sugar or agave nectar
  • 1 cup of heavy whipping cream
  • 1 cup of pumpkin puree
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp cinnamon
  • pinch of salt
  • Optional: Raw Turbinado or Sucanat for blow-torching
  1. Preheat oven at 325˚F. Prepare boiling water.
  2. In a bowl, whisk together egg yolks and sugar/agave for about 2 minutes.
  3. Pour in cream and whisk for another 2 minutes.
  4. Add the pumpkin and spices and whisk until well-blended.
  5. Strain though sieve (Optional).
  6. Pour into 4 ramekins.
  7. Place ramekins in baking pan filled with boiling water halfway to sides of ramekins. Cover loosely with foil. Bake until set (30-35 min). Chill for 2-3 hours but it’s best if you chill it overnight.
  8. Lightly blanket about 1 tsp of raw turbinado or sucanat over the top of each ramekin and blow torch the sugar until melted. It will harden after a few minutes.
  9. Serve.
Pumpkin Pie Ice Cream Courtesy of  Doctor Oz

  • 1 cup non-dairy milk (I like unsweetened hemp milk or almond milk)
  • 1 scoop vanilla whey protein 
  • 2 tbsp canned pure pumpkin
  • 1/2 tsp vanilla
  • 2-3 packets artifical sweetener (depending on how sweet you like it)
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 pinch of sea salt
  • 1/3 tsp xanthan gum
  • 1/2 tsp guar gum
  • 1 cup of ice cubes (adjust if using an ice cream maker)


Add all ingredients into your blender or ice cream maker and combine until you reach desired consistency.

If you have never used Guar or Xanthan Gum, these natural gums make this blended treat creamy and thick! Without them, this mixture would taste a little bit more like iced milk or a thick protein shake. Just keep that in mind! 

Pumpkin Pie Mousse Courtesy of Iwoagirltreats

  • 1 package sugar-free vanilla instant pudding
  • 1 package sugar-free butterscotch instant pudding
  • 2 cups skim milk
  • 1/2 teaspoon pumpkin pie spice
  • 1 15-ounce can pumpkin puree (not pumpkin pie filling)
  • 1 8-ounce container fat-free whipped topping

Whisk pudding mixes and milk in a large bowl for 2 minutes. Mixture will be very thick. Stir in pumpkin puree and pumpkin pie spice, then fold in whipped topping. Refrigerate for 30 minutes and serve!
Stay Beautiful*

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