PUMPKIN PIE OVERNIGHT OATS
Provided by Min Kwon, M.S., R.D.
Categories main-dish
Time 5h10m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Place all the ingredients except toppings in a jar or other container with a tightly fitting lid and give them a good stir. Cover and refrigerate overnight or at least 5 hours. In the morning, add additional liquid if you'd like. Once you achieve the desired consistency, add the toppings.
PUMPKIN PIE OVERNIGHT OATS
Warm spices and a hint of brown sugar mixed with pumpkin signal that fall is in the air. This grab-and-go breakfast tastes like Thanksgiving.
Provided by Almond Breeze
Categories Breakfast and Brunch Cereals Oatmeal Recipes Overnight Oat Recipes
Time 8h10m
Yield 1
Number Of Ingredients 6
Steps:
- In a pint jar or at least 12 ounce glass, mix oats and almondmilk. In a small bowl, mix pumpkin, brown sugar and spice. Spoon over oats. Cover; refrigerate 8 hours or overnight.
- To serve, stir mixture and top with pepitas.
- Refrigerate leftovers.
Nutrition Facts : Calories 263.5 calories, Carbohydrate 48 g, Fat 5.3 g, Fiber 6.3 g, Protein 7.3 g, SaturatedFat 0.7 g, Sodium 203.3 mg, Sugar 10.9 g
PUMPKIN BUTTERSCOTCH CHEESECAKE (LIGHT)
A creamy cheesecake with a light pumpkin flavor and butterscoth chips. Preparation time does NOT include cooling time.
Provided by cjbamboo
Categories Cheesecake
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Crust:.
- Heat oven to 350°F.
- Spray 8 inch springform pan with nonstick coating.
- Combing butter, oats, crumbs and Splenda in small bowl. Sprinkle/press into bottom of pan.
- Bake for 7 minutes (or until browned). Cool.
- Cheesecake:.
- Beat cream cheeses until smooth in large bowl.
- Add Splenda, syrup and maple flavoring and beat well.
- Add oil and egg white and beat until smooth and creamy.
- Stir in butterscoth chips by hand.
- Pour mixture into prepared crust and place in oven.
- Reduce heat to 325°F.
- Bake for 60 minutes (or until middle is just set).
- Turn oven off and leave cheesecake inside for 1 - 2 hours. Remove from oven and let cool to room temperature.
- Refrigerate overnight, slice and enjoy!
Nutrition Facts : Calories 339.3, Fat 23.1, SaturatedFat 14.3, Cholesterol 63.8, Sodium 566.7, Carbohydrate 16.3, Fiber 0.8, Sugar 6.1, Protein 16
PUMPKIN CHEESECAKE WITH WALNUT AND ROLLED OAT CRUST
Here's a fabulous dessert to make for festive gatherings this fall! The filling is a combination of New York style cheesecake and pumpkin pie. The crust features rolled oats and finely chopped walnuts. Simply spiced with cinnamon and nutmeg, altogether, it's divine!!
Provided by Chef mariajane
Categories Cheesecake
Time 2h
Yield 12-16 serving(s)
Number Of Ingredients 15
Steps:
- CRUST: In a mixing bowl, cream together shortening, water, cinnamon, nutmeg and brown sugar, Slowly add flour, oats and walnuts. Press mixture into the bottom and 1-inch up the sides of a greased 9-inch springform pan,. Bake in a preheated 325F oven for 10 minutes. Cool on a wire rack. Increase oven temperature to 450°F.
- FILLING: In a large mixing bowl, beat together cream cheese and sugar until fully combined. Add flour, nutmeg and cinnamon and combined. Add eggs one at a time, mixing just to incorporated each egg. Do not overmix.
- Fold in pumpkin. Pour mixture into prepared crust. Bake 10 minutes. Lower heat to 225F and bake for 1 hour and 40 minutes.
- Turn oven off, slightly opening door to allow for cheesecake to cool to room temperature. Refrigerate overnight or at least 4 hours. (Cheesecake may crack).
Nutrition Facts : Calories 517.3, Fat 38.4, SaturatedFat 17.6, Cholesterol 160.8, Sodium 274.7, Carbohydrate 36.1, Fiber 0.9, Sugar 23.9, Protein 9.1
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