Wow dinner party guests with this festive fall soup. Fill a small baked pumpkin with squash soup, and provide an array of toppings, like croutons, pumpkin seeds and crispy prosciutto.
After you carve your jack-o'-lantern, don't throw away the seeds — roast them! An ounce of these good-for-you seeds packs 5 grams of protein, plus potassium, magnesium and 20 percent of daily zinc needs.
This frozen version of the classic pumpkin pie is light, airy and satisfying. Swap the butter in the gingersnap crust with better-for-you canola oil, then fill the pie with a pumpkin-and-frozen-yogurt mixture.
For this lighter take on rice pudding, Ellie uses Arborio rice to create a creamy texture. Pumpkin and pie spices like cinnamon, ginger and nutmeg give it classic fall flavor.
Risotto typically requires some free time to stand at the stove stirring the rice until the starches break down and it becomes creamy, but Aida's version is baked in the oven instead. Canned pumpkin puree and a touch of mascarpone cheese at the end make it creamy.
