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Delicious Thanksgiving Dessert Recipes

Pumpkin Pie with Rum....................... ............................ ........................... .. 2 Glazed Chocolate-Pumpkin Bundt Cake ........................... .................... 3 Oatmeal-Nut Crunch Apple Apple Pie ............................ ........................... ....... 4 Frozen Pumpkin Mousse Pie .......................... ........................... ................ 5 Apple, Pear & Dried Cranberry Crisp .....................................................6 Maple Pecan Tart Tart with Dried Cherries .......................... ......................... 7 Cranberry Meringue Pie ........................ ........................... ......................... 8 Cranberry-Lime Cheesecake ....................................................................9

EatingWell Healthier Recipes

© Eating Well, Inc. 1

Pumpkin Pie with Rum

1. To prepare crust: Stir all-purpose flour,

Makes: 8 servings

whole-wheat flour, sugar and salt in a medium

 Active time: 30 minutes

bowl. Melt butter in a small saucepan over low

Total: 1 hour 10 minutes

heat. Cook, swirling the pan, until the butter

Equipment:  9-inch deep-dish pie pan

turns a nutty brown, 30 seconds to 4 minutes, depending on your stove. Pour into a small

 Heart Health  Diabetes

 Weight Loss  Gluten Free

bowl and let cool. Stir in oil. Slowly stir the butter-oil mixture into the flour mixture with a

Dark molasses and dark rum put this pumpkin

fork until the mixture is crumbly. Gradually stir

 pie a cut above the rest. No nfat evaporat ed

in enough ice water so the dough holds

 milk, which sta nds in for heav y cream, does a

together. Press the dough into a flattened disk.

fantastic job of cutting the fat in the filling. Add

2. Place two overlapping lengths of plastic wrap

to that our blue ribbon butter-canola crust and

on a work surface. Set the dough in the center

 you’ve dropped th ree-qu arter s of the fat and

and cover with two more sheets of plastic

 more than ha lf the calori es found in most

wrap. Roll the dough into a 13-inch circle.

 similar pi es. Don’t use pum pkin-pi e mix—buy

Remove the top sheets and invert the dough

canned pumpkin without added spices: the

into a 9-inch deep-dish pie pan. Remove the

flavor will be superior.

remaining wrap. Fold the edges under at the rim and crimp. Cover loosely with plastic wrap and refrigerate while you prepare the filling.

Crust ¾ cup all-purpose flour

3. To prepare filling & bake pie: Position rack

¼ cup whole-wheat flour

in lower third of oven; preheat to 350°F. Lightly

1 tablespoon granulated sugar ⅛ teaspoon salt

whisk eggs in a medium bowl. Add pumpkin, evaporated milk, molasses and rum (or vanilla).

1 tablespoon butter

Combine brown sugar, cornstarch, cinnamon,

3 tablespoons canola oil

ginger, nutmeg and salt in a small bowl. Rub

  1-2 tablespoo ns ice water

through a sieve into the pumpkin mixture and

Filling

whisk until incorporated.

2 large eggs

4. Pour the filling into the prepared crust. Bake

1 15- or 16-ounce can plain pumpkin puree

the pie until the filling has set and a skewer in-

1 12-ounce can nonfat evaporated milk

serted in the center comes out clean, 40 to 50

¼ cup dark molasses

3 tablespoons dark rum or 1 tablespoon vanilla extract ½ cup packed dark brown sugar

minutes; cover the edges with foil if they are browning too quickly. Cool on a wire rack. Per serving: 278 calories; 8 g fat (2 g sat, 4 g mono); 58 mg cholesterol; 43 g carbohydrate;

1 tablespoon cornstarch

7 g protein; 3 g fiber; 187 mg sodium; 397 mg

1 teaspoon ground cinnamon

potassium.

1 teaspoon ground ginger

Nutrition bonus: Vitamin A (137% daily value),

¼ teaspoon ground nutmeg

Calcium (21% dv), Iron (15% dv).

¼ teaspoon salt

Carbohydrate servings: 3 Exchanges: 3 other carbohydrate, 1½ fat

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© Eating Well, Inc. 2

Glazed Chocolate-Pumpkin Bundt Cake

1. To prepare cake: Preheat oven to 350°F.

Makes: 16 servings

2. Whisk all-purpose flour, whole-wheat flour,

 Active time: 30 minutes

Coat a 12-cup Bundt pan with cooking spray. granulated sugar, cocoa, baking powder,

Total: 3½ hours (including cooling time)

baking soda, pumpkin pie spice and salt in a

Equipment:  12-cup Bundt pan

medium bowl.

To make ahead: Prepare through Step 4 up to

3. Blend 1 cup buttermilk, pumpkin puree and

1 day ahead. Glaze and garnish (Step 5)

brown sugar in a large bowl with an electric

shortly before serving.

mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla.

 Heart Health  Diabetes

 Weight Loss  Gluten Free

Gradually add the dry ingredients, stirring until  just combine d. Transfer the batter to the

You don’t have to have pumpkin pie to still

prepared pan.

enjoy pumpkin and spice in a Thanksgiving

4. Bake the cake until a wooden skewer

dessert. This tender, moist cake uses pureed

inserted in the center comes out with only a

 pumpkin to r eplace much of th e fat and is

few moist crumbs attached, 1 to 1 ¼ hours.

delicately seasoned with classic Th anksgiving

Let cool on a wire rack for 15 minutes. Remove

flavors.

from the pan and let cool completely on the rack, about 2 hours. 5. To glaze & garnish cake:  Combine confec-

Cake 1 cup all-purpose flour ¾ cup whole-wheat pastry flour

1 cup granulated sugar ¾ cup unsweetened cocoa powder (not

Dutch-process)

tioners’ sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips (or chopped nuts) while the glaze is still moist.

1½ teaspoons baking powder

Per serving: 234 calories; 5 g fat (1 g sat, 3 g

1½ teaspoons baking soda

mono); 13 mg cholesterol; 46 g carbohydrate;

1 tea spoon pumpkin pie spice ¼ teaspoon salt

28 g added sugars; 4 g protein; 3 g fiber; 238 mg sodium; 159 mg potassium.

1 cup nonfat buttermi lk

Nutrition bonus: Vitamin A (80% daily value).

1 15-oun ce can unsweetene d pumpkin

Carbohydrate servings: 3

puree

Exchanges: 3 other carbohydrate, 1 fat

¾ cup packed dark brown sugar

Tip ) 1 large egg, at room temperature  see ( 

Tips:

1 large egg white, at room temperatu re

To warm an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.

¼ cup canola oil ¼ cup light corn syrup

1 tablespoon vanilla extract Glaze & Garnish ½ cup packed confectioners’ sugar

1 tablespoon nonfat buttermi lk 2 tablespoons mini chocolate chips or  see Tip ) toasted chopped nuts ( 

EatingWell Healthier Recipes

To toast chopped nuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. © Eating Well, Inc. 3

2 large pieces of parchment or wax paper. Peel off the top sheet and invert the dough into a 9-inch pie pan. Peel off the remaining paper. Press the dough firmly into the bottom and up the sides of the pan. Tuck the overhanging dough under, forming a double-thick edge. Crimp the edge with your fingers. Using a fork, prick the dough in several places. Refrigerate the crust for 15 minutes. 3. Position a rack in the lower third of the oven;

preheat to 375°F. Bake the crust for 15 minutes. Remove from the oven and let cool, about 30 minutes. 4. To prepare filling: Combine apples, ½ cup

brown sugar, lemon juice and ½ teaspoon cinnamon in a large bowl. Let stand for 10 minutes. Sprinkle 2 tablespoons all-purpose flour over the apples and toss again; mound the filling into the cooled crust. Coat the crust edges with cooking spray, return the pie to the oven and bake for 30 minutes. 5. Meanwhile, prepare topping: Combine ½

cup whole-wheat flour, oats, ¼ cup brown

Oatmeal-Nut Crunch Apple Pie Makes: 10 servings

¼ teaspoon salt

4 tablespoo ns cold unsalted butter, cut

 Active time: 1 hour

into small pieces

Total: 3½ hours (including cooling time)

2 ounc es reduced-fa t cream cheese

To make ahead: Prepare and refrigerate the

(Neufchâtel)

dough (Step 1) for up to 2 days.

2 tablespoons canola oil

Equipment: 9-inch pie pan

3 tablesp oons ice water

½ teaspoon ground cinnamon

sugar, ½ teaspoon cinnamon and ⅛ teaspoon

⅛ teaspoon salt

salt in a medium bowl. Cut in 2 tablespoons

2 tablespoo ns cold unsalted butter, cut into small pieces 2 tabl espoons frozen orange juice concentrate, thawed ¼ cup coarsely chopped walnuts

 Weight Loss  Gluten Free

 and adorne d with a streusel -lover’s crunch y topping. The pie is best served the day it’s  made. If you’re short o n time, look for a re ady made whole-wh eat pie crust in t he freezer  section of the sto re.

1 cup all-purpose flour ½ cup whole-wheat pastry flour

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6. After the pie has baked for 30 minutes,

remove it from the oven and scatter the (covering the edges of the crust with foil if

flour, ½ cup whole-wheat flour and ¼

they’re browning too quickly) and bake until

teaspoon salt in a medium bowl. Cut in 4

the topping is golden and the juices are

tablespoons butter and cream cheese using a

bubbling around the edges, 20 minutes more.

pastry blender or a fork until the mixture is

Cool for at least 1 hour before serving.

pebbly. Add oil; stir until evenly moistened.

Per serving: 340 calories; 13 g fat (6 g sat, 2 g

Sprinkle water over the mixture; toss with a

mono); 21 mg cholesterol; 53 g carbohydrate;

fork to combine. Knead the dough in the bowl

4 g protein; 4 g fiber; 110 mg sodium; 199 mg

a few times. Gather into a ball, press into a

potassium.

½ cup whole-wheat pastry flour

disk and wrap in plastic. Refrigerate for at

Nutrition bonus: Vitamin C (18% daily value).

⅓ cup old-fashioned rolled oats

least 30 minutes or up to 2 days.

Carbohydrate servings: 3½

¼ cup packed light brown sugar

2. Roll the dough into a 14-inch circle between

Exchanges: 1½ starch, 1 fruit, 1½ fat

3 medium McIntosh apples, peeled and thinly sliced ½ cup packed light brown sugar

1 tablespoon lemon juice ½ teaspoon ground cinnamon

2 tablespoons all-purpose flour Topping

Crust

trate and nuts.

1. To prepare crust: Whisk 1 cup all-purpose

3 medium Granny Smith apples, peeled and thinly sliced

This decadent pie is loaded with juicy apples

evenly distributed. Stir in orange juice concen-

topping over the apples. Return it to the oven

Filling  Heart Health  Diabetes

butter with a pastry blender or a fork until

© Eating Well, Inc. 4

About EatingWell The EatingWell mission is to provide the inspiration and information people need to make healthy eating a way of life. •

We deliver delicious, simple recipes that meet stringent guidelines for taste, nutrition



We report on the latest nutrition and health news, providing the practical,



We examine the connections among food, its origins and its impact on communities.



We encourage people to make informed, mindful decisions about how they eat and

and dependability, recipes easily replicated by home cooks. science-based answers consumers are looking for.

to celebrate the joys of food. EatingWell reaches millions of consumers through the award-winning EatingWell  Magazine, www.EatingWell.com, EatingWell cookbooks and licensing partners that trust EatingWell to provide healthy recipes, how-to instruction, diet and nutrition articles and custom healthy-eating solutions. We hope you enjoy our recipes and feel informed and inspired to make healthy eating  your way of life!

About EatingWell health tags  A recipe checked…

Heart Health

has limited saturated fat.

Diabetes

is low in calories and meets limits for Carb ohydrate Servings.

Weight Loss

has reduced calories (and limited saturated fat).

Gluten Free

does not contain wheat, rye, barley or oats. (Many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged [e.g., canned] ingredient, we recommend that you carefully read the label to make sure you pick a brand that does not contain a hidden sou rce of gluten. Also, please note that while a recipe may be marked “Gluten Free,” the serving suggestions that accompany it may contain g luten.)

Photography by Ken Burris (pages 2-6); Carin Krasner (page 7); Peter Ardito (page 8); Andrew Scrivani (pages 1, 9). ©Eating Well, Inc. All rights reserved.

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