Cream Cheese Pumpkin Pie

OK, so its Fall. I have to admit, I do like the Fall but I could skip winter and I love Spring and Summer. Anyway, Back to Fall. Its a time of all the pumpkin goodies to start coming out and the smell of Pumpkin lattes in the air. Its also time for me to start sharing some of my pumpkin desserts. I made this one a couple years ago and may make it again soon. Im not sure how it will fit in with my healthy eating.

I'm not a big fan of pumpkin pie but sometimes I like it if its not real spicy and it has to be loaded with whip cream.

Yea like that!!!

This recipe requires cream cheese and whip cream so its perfect for me.  I use more cream cheese filling than anything else. That's how I like it!

  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1 cup plus 1 Tbsp. milk, divided
  • Tbsp. sugar
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
  • 1 pre-made Graham Pie Crust (one reg or two 6 oz size)
  • 1 can (15 oz.) pumpkin
  • 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cloves  
  • Beat cream cheese, 1 Tbsp. milk and sugar in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread onto bottom of crust.
  • Whisk remaining milk, pumpkin, dry pudding mixes and spices 2 min. (Mixture will be thick.) Spread over cream cheese layer.
  • REFRIGERATE 4 hours or until firm. Serve topped with remaining COOL WHIP.
It was delicious, but as I mentioned, I don't like a lot of spice and so next time I make it, I will use less clove.

Now its time to start decorating for the season. Of course I always wait until after my daughters birthday which is actually today and of course, the first day of Fall. Ill decorate while counting down the days til Spring.

Spaghetti Squash Bowl

I'm fixing to share with you a delicious way to get a serving of vegetables with the flavors of Italy. OK, really, its not that good but its close. I mean, nothing beats the real pasta and full flavor, fattening sharp cheeses. But hey, I'm trying to stay healthy and keep my weight down. I can say I have reached my weight loss goal so now I'm learning to eat right so I can keep it down. I'm gonna need it during the holidays coming up.

I have learned a new vegetables called Spaghetti squash. Something never heard of in my house until I started dieting. Its actually good. Not like Moms fried squash in an iron skillet good, but good. It can take the place of any pasta dish as a healthy substitute. You can find many recipes online for these big nuts but I'm going to share my "light one". It's under 200 calories per serving and you will not have that bloated guilty feeling that over eating can cause. However, you will feel full, very full.

Spaghetti Squash Bowl
1 spaghetti squash
1/2 cup of pasta sauce
1/2 cup of shredded low fat Mozzarella Cheese
2 Tablespoon Skim milk Ricotta
Dash of Italian seasoning and or Basil

1. Wash and dry the whole spaghetti squash.
2. Cut in half and scoop out the seedy center. (this is the hard part).
3. Spray the inside of each half with olive oil, salt/ pepper then lay open side down in a baking dish.
4. Bake 350 degrees for 45 minutes to an hour.
5. Remove from the oven and let it cool just a bit.
6. With a fork, scoop and pull squash from edges to the center. You will see it fall off like spaghetti.

7. Place the spaghetti in a bowl and mix in the pasta sauce and Ricotta.
8. Return the spaghetti to the squash shells, layering the spaghetti and shredded cheese ending with cheese on top.
9. Place back into the oven and cook another 15 minutes.

That's it.

This recipe is made up by me using light indigents. But like I said, you can find other recipes online and adjust the ingredients to your liking (like add some meat). Experiment with it. I'm sure you can come up with something satisfying for the whole family. Kids will even like it. Just don't tell them its good for them!!

Nutrition Info: 1 serving = 1/2 squash.
Calories- 195
Protein- 14g
Carbs- 19g
Fiber- 5g
Sugar- 10g
Fat- 9g
Cholesterol- 25mg
Sodium- 316mg
Potassium 50mg