Some healthy recipes using pumpkin are CookingLight's Pumpkin-Honey Beer Quick Bread, EatingWell's Roasted Pumpkin-Apple Soup and Health magazine's Pumpkin Cheesecake with Glazed Hazelnuts. Each recipe contains healthy ingredients or alternatives, such as flaxseed, egg substitute, reduced-sodium chicken broth and fat-free cream cheese.
To make Pumpkin-Honey Beer Quick Bread, combine flour, salt, baking soda, baking powder, ground cinnamon and pumpkin pie spice in a bowl. In a separate bowl beat together sugar, canola oil, honey beer, egg substitute and eggs, then add a mixture of water and flaxseed to combine. Finally, beat in the flour mixture and bake the batter in oiled loaf pans before cooling at room temperature on a wire rack.
To make Roasted Pumpkin-Apple Soup, first roast the pumpkin, tossed with apples, olive oil, salt and pepper for half an hour before adding sage and continuing to roast until tender. Puree a third of the roasted pumpkin and apples at a time with reduced-sodium chicken broth and pour into a Dutch oven to simmer.
For the crust of the Pumpkin Cheesecake, graham cracker crumbs are combined with granulated sugar and melted butter, then compacted into the base of a springform pan. To make the filling, beat together Neufchatel and fat-free cream cheese, adding sugar, flour, vanilla extract, pumpkin pie spice, salt, coriander and cardamom. Beat in 4 eggs, one at a time, followed by a can of pumpkin, then pour the mixture over the crust. The topping is prepared by coating hazelnuts in hot brown sugar and butter, then allowing to cool.