What to do with your leftovers ingredients from Thanksgiving

Crustless Mini Pumpkin Pies

Ingredients

  • 2/3 cup white whole wheat flour
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp pumpkin pie spice
  • 1 (15 oz) can pumpkin puree
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3/4 cup fat free half and half
  • garnish whipped cream

Directions

  • Preheat the oven to 350
  • Line 12 muffin cups with cupcake liners and lightly mist the inside of the liners with cooking spray
  • In a medium bowl, combine the flour, baking powder, baking soda, salt and pumpkin pie spice and whisk or stir together to combine
  • In a large bowl, combine the pumpkin, sugar, brown sugar, eggs, vanilla and half and half and stir or whisk together until thoroughly combined
  • Add the dry ingredients and continue to whisk together until smooth and combined
  • Fill the muffin liners evenly with the batter and bake for 20 minutes
  • Let cool in the pan and then transfer to the refrigerator to chill (the pies will deflate a bit as they cool)
  • Serve chilled with a spray of whipped cream on each mini pie

SERVINGS: 12 Muffins

TOTAL TIME: 30 minutes

Nutrition Facts

114 calories, 22 g carbs, 16 g sugars, 1 g fat, 0 g saturated fat, 3 g protein, 2 g

Herb Stuffin' Muffins

Ingredients

  • 6 slices whole wheat bread, cut into cubes
  • 1/2 loaf french bread, cut into cubes
  • 1 1/2 tbsp olive oil
  • 1 small onion, diced
  • 2 ribs celery, diced
  • 1 tbsp dried sage
  • 1 tsp dried thyme
  • 1/2 tsp dried parsley
  • 1 dash salt
  • 1 dash ground black pepper
  • 2 cups chicken or turkey broth
  • 2 large eggs, beaten

Directions

  • PREHEAT oven to 300⁰F
  • BAKE bread for 10 to 15 minutes, or until toasted and lightly brown
  • Meanwhile, HEAT oil in a nonstick skillet over medium heat
  • ADD onion and celery and SAUTE until tender, about 5 to 7 minutes
  • ADD bread and onion mixture to a large bowl and COOL to room temperature
  • ADD sage, thyme, parsley, salt and pepper and TOSS to combine
  • ADD broth and eggs; STIR well
  • ADJUST oven temperature to 400⁰F
  • SPRAY 12 muffin tins with nonstick cooking spray
  • ADD stuffing to muffin tins and PRESS down slightly on each muffin
  • BAKE for 30 to 35 minutes, or until muffins are firm

SERVINGS: 12 Muffins

TOTAL TIME: 45 Minutes

Nutrition Facts

Nutrition information per muffin: 126 calories; 3.6 g fat; 0.7 g saturated fat; 28 mg cholesterol; 205 mg sodium; 18.5 g carbohydrate; 1.2 g fiber; 5 g protein