Clean Eating Pumpkin Pie Oatmeal

I LOVE cooler weather because that means OATMEAL!  I found a great blog with 100 oatmeal recipes.  I am going to be scrolling through there, trying them out, and posting my favorites.  The first one to be included is Pumpkin Pie Oatmeal.  

Yes, you read that right.  PUMPKIN PIE OATMEAL.

And NO added sugar.  The only sugar comes from the PURE maple syrup.  Please do not top this with pancake syrup.  Not the same.  AT ALL.  Spend the $6, get a small bottle and once opened KEEP IN THE REFRIGERATOR!

This recipe makes a generous size.  I halved the original recipe that said it made 4 servings.  So, this will either make a very filling breakfast, or split it with someone!  According to the Quaker Oat site I made the correct amount for one serving.  

Ingredients:

• 1/2 cup Oatmeal cooked, I used Quaker Instant, steel cuts oats would be fabulous!
• 1/4 cup pumpkin puree NOT pie filling (VERY important)
• 1/2 tsp. pumpkin pie spice, no sugar added
• pecans for serving on top, I used pecan pieces
• REAL maple syrup

Directions:

1. Cook oatmeal to package directions.  If you are like me, I lost my box, so I included the link to the Quaker site for you.  It has cooking directions.
2. If not using instant, stir in the pumpkin and pie spice about 5 minutes before it is finished cooking.  If using instant, just pour it in after it has cooked for a whole whopping 1 minute. 
3. Sprinkle with pecans.
4. Top with the maple syrup to your liking.  Pure syrup is really sweet.  Add SLOWLY.

Enjoy!!

Original Recipe

Healthy Pumpkin Pie Pudding

I LOVE pumpkin.  I do not think it needs to be a fall only food.   When I was pregnant with my last child I was diagnosed with Gestational Diabetes right around the fall.  It was a sad sad day.  All the fall foods were on the no no list.  I will make it up this fall and try to find some healthier versions!

This recipe is crazy easy and so good.   This will satisfy your need for pie and it only takes about 2 minutes to make!  Best part?  NO SUGAR ADDED.  Just happy healthy pumpkin and a few other ingredients.  If you wanted to, if you are anti fake sweetener, you could use the real stuff.  You will just have greater calories and more sugar.

Ingredients:

• 1 large can of pumpkin or two 15oz ones (NOT pumpkin pie filling!!)
• 1 box instant sugar free French vanilla pudding, small size (regular vanilla would work as well)
• 1 tablespoon Pumpkin Pie seasoning
• 1 tub of Sugar Free Cool Whip, thawed (takes about 4 hours.  Plan accordingly)

Directions:

1. Mix all ingredients together.  All done!

Pumpkin Cream Cheese Ravioli in Sage and Butter Sauce

There are two things i love right now in the world.  This blog and Pinterest.  Why is this you ask?  Because of this blog I am being forced to expand my regular cooking routine and Pinterest is helping me do that.  I now base my meal planning around that.

Because of that, I found this wonderful recipe.  I did not really change anything other then the amount made.  Kinda perfect the way it was.

Ingredients:

• 1 can of pumpkin puree (Make sure it is PURE pumpkin. NOT pie filling)
• 4oz of cream cheese at room temperature
• 1 teaspoon of cumin
• salt and pepper to taste
• Wonton wrappers
• 4 tablespoons of butter
• a few sage leaves

Directions:

1. Mix together the pumpkin, cream cheese, cumin, salt, and pepper.
2. Lay out your wonton wrappers.  Place a teaspoon amount in the center of each one.  Do not put too much in.  If  you do, it will squish out when you seal them.

     3.    Wet the edges with water.  I had a small glass with water and I dipped my
             finger in it and then just  ran  my finger around the edges.  You want it wet,
             but not drenched.

     4.  Fold the edges over and press to seal.  Make sure you get a tight seal
          to ensure the filling stays inside.

     5.  Repeat until all are filled.  I doubled the original recipe.  This recipe

          should use the whole pack of  wrappers.

   6.  At this point if you have more then you and your family can eat you can freeze

        them.  Place some flour on the bottom of a pan and place the raviolis onto the 

        flour.  Place in the freezer.  Once frozen you can transfer these to a freezer bag.

   7.  For the ones you will be eating now, place them in boiling salted water for 2 to 3 

        minutes.

   8.  Melt the butter in a pan with the sage.

   9.  Cook JUST until the butter browns.  You do not want it to burn.

  10.  Toss with the sauce and contemplate removing the others from the freezer to eat

          right now.

Enjoy!

Recipe from Closet Cooking