Posted by Snow in 
Recycle and Re-use Your Inner pumpkin (flesh) and make these delicious post Halloween cuisine items.
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Using leftover or canned pumpkin and applesauce instead of oil, this fat-free vegan pumpkin bread recipe has plenty of flavor, fall spices and moisture, but without the added fat and calories.
Bake in re-used vegetable cans for baking. Spread your vegan pumpkin bread with vegan cream cheese, or turn it into a low-fat vegetarian pumpkin bread stuffing.
Ingredients:
•1 cup canned or cooked and pureed pumpkin
•1/2 cup cinnamon applesauce
•1 1/2 cups sugar
•1/2 cup water
•Ener-G egg replacer for 2 eggs
•1 2/3 cups flour
•1/2 tsp baking powder
•1 tsp baking soda
•1/2 tsp nutmeg
•1/4 tsp ginger
Preparation:
Pre-heat oven to 350 degrees. Lightly grease a 9 inch bread pan.
Whisk together the sugar, pumpkin, applesauce, water and egg replacer and set aside. In a separate bowl, combine the remaining dry ingredients.
Slowly add the dry ingredients to the wet ingredients, stirring well to combine. Pour into prepared pan, and sprinkle a bit of extra sugar and spices on top if desired (optional).
Bake for about one hour, or until a toothpick inserted in the pumpkin bread comes out clean. Serve your pumpkin bread warm with vegan margarine or non-dairy cream cheese.
Makes 8 fat-free slices. Nutritional information:
Calories: 258
Total Fat: 0.4g
Cholesterol: 0mg
Sodium: 306mg
Total Carbohydrates: 61.7g
Dietary Fiber 1.7g
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GINGER PUMPKIN BISQUE
2 tablespoons olive oil
3/4 cup chopped shallots
1/2 cup chopped onion
2 teaspoons grated fresh ginger
1/4 cup all-purpose flour
4 cups chicken broth
1/2 cup apple cider
1 (15- or 16-ounce) can pumpkin
1/3 cup pure maple syrup
2 bay leaves
1/4 teaspoon dried thyme, crushed
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper
1/8 teaspoon ground cloves
1/2 cup half-and-half or whipping cream
1/2 teaspoon vanilla
Whipping cream (optional)
Fresh thyme (optional)
In a 3-quart saucepan heat oil over medium heat. Add the shallots,
onion, and ginger; cook until tender. Stir in the flour. Carefully
add the chicken broth and cider all at once. Cook and stir over
medium heat until thickened and bubbly. Stir in the pumpkin, maple
syrup, bay leaves, dried thyme, cinnamon, pepper, and cloves.
Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.
Remove from heat. Discard bay leaves. Cool slightly. Pour one-fourth
to one-third of mixture into a blender container or food processor
bowl.
Cover and blend or process until smooth. Pour into a bowl.
Repeat with remaining mixture until all is processed. Return the
mixture to the saucepan. Stir in the 1 cup half-and-half or whipping
cream and the vanilla. Heat through, but do not boil. Ladle into soup bowls.
If desired, swirl a little whipping cream into each serving; garnish with fresh thyme. Makes 8 to 10 servings.
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