Pumpkin Flaxmeal Recipes

Flax, whole-wheat flour, quinoa, and natural peanut butter pack a nutritional punch in this recipe.

Great for breakfast, lunch or just a snack to tide you over in between. Please your sweet tooth in a healthy, crunchy way!

This recipe is from coffeesage.com, I modified it slightly

Since a lot of you asked for this recipe, here is my basic recipe. I do like to change it up by adding nuts, cottage cheese, flaxseed, wheat germ, chocolate chips, etc. This is also good with butternut squash or acorn squash in place of the pumpkin.

Snack Idea

Try this over whole wheat toast with nut butter or to thicken fall soups. You won't believe we didn't add any sugar!

Rich velvet-y soup chock full of vitamins from the pumpkin, with the surprising touch of peanuts, ginger and a kick of red pepper

Take the pumpkin beyond pie. Roasting a pumpkin in wedges cuts down on cooking time, and makes for a fun and tasty side dish.

Holiday Pumpkin Pie without the Pumpkin
Makes its own Crust

My breakfast staple. I have this (varying the berries) almost every day of the week in summer. Never fails to wake me up. Berries generally are fibre rich but for and additional fibre kick you can add a tablespoonful of bran.

This simple, rich recipe has only two ingredients!

In my house, pumpkins are for eating--not carving! Stuff small pumpkins for an interesting presentation.

This is a copy of a copy cat recipe found on food.com, but made "skinnier" and healthier.

Just two ingredients and ready in 20 minutes!

A twist on the classic Italian dish.

Unusual combination.....

A lowfat pumpkin recipe

delicious pumpkin pudding

If you love pumpkin pie, but hate the calories, try this!

Turn the seeds you've scooped from your jack-o-lantern into a tasty snack!

A delicious low calorie, low fat treat - perfect for fall weather!

A Yummy Guilty Snack or dessert that tastes just like pumpkin pie! and very easy to make.

Having this simmer for several hours in the slow cooker makes the house feel cozy and smell divine!

This recipe is like crustless pumpkin pie without all the sugar and fat.

This is a delicious crust-less pumpkin pie. This recipe was used while I belonged to Weight Watchers - I have found many variations of this "classic" Weight Watchers recipe. This dish is 2 WW points per serving.

I used double the pumpkin to Cool Whip ratio as many versions, making it more filling, higher fiber and lower sugar than usual. The Cool Whip Free adds plenty of sweetness, so when I make it at home, I do not add any other sweetener.

This is also a double batch compared to the original recipe. Doubling it makes it easy to combine pudding flavors, using two small boxes of pudding. My favorite combinations are cheesecake and vanilla, and cheesecake and butterscotch. If you want to use a single pudding flavor, use one large size box of pudding.

Used canned pumpkin, not canned pumpkin pie mix. Some groceries, even major chains, only carry the pumpkin pie mix. You can easily use canned sweet potatoes or other squashes. I have not tested this recipe with fresh cooked squash or sweet potatoes. For whipped topping and puddings, I have found using generic brands to result in a dessert with less flavor. Using standard vanilla will result in trace amounts of alcohol. To avoid this, use glycerin-based extract.

This dessert is also tasty in graham or other pie crust, or served with graham crackers.

I prefer to put it in the freezer to set. It is very good if you freeze it solid and thaw it just enough to stir it to a smooth consistency. You can also refrigerate it.

Pudding flavors tested and recommended:
Vanilla, Butterscotch, Cheesecake, White Chocolate, Banana Cream