161 pere recipes

Vegan pumpkin pie made with silken tofu instead of eggs and cream, sweetened with date sugar and molasses. Silky custard texture with classic Thanksgiving spice.

Very moist, flavorful bread. The apple cider gives it a nice flavor. I subbed dried cranberries for the raisins and for the nuts, I used chopped pine nuts. Thanks for this nice addition to my fall repertoire.

Vegan pumpkin biscuits use silken tofu and pumpkin puree instead of butter for a tender, whole-wheat morning bake spiced with cinnamon, ginger, and nutmeg. No dairy, no eggs, ready in 25 minutes.

Buttery pecan crust meets silky pumpkin custard in these bite-sized holiday treats. Each mini tart delivers cozy autumn spice with a crunchy toasted nut crown.

This turned out great. Much lighter tasting than a traditional heavy lasagna but very much like a lasagna without the fat and carbs from the pasta. I found a single serving more than filled me up. Like a no-guilt lasagna.

This delicious vegetable soup can help you use your left-over Parmesan rinds and your leftover bread, with several fresh vegetables under a low temperature cooking, the soup is just flavorful.

Easy pumpkin cream pie skips the oven completely with vanilla pudding, pumpkin puree, pumpkin pie spice, and whipped topping in a baked crust. A 10-minute no-bake Thanksgiving pie that tastes like the real deal.

Super moist, buttery and packed with pumpkin flavor. The dried cranberries are delicious additions. Great treat at Thanksgiving or Christmas.

Make-ahead pumpkin chiffon pie with a cloud-light gelatin filling of pumpkin, brown sugar, cinnamon and nutmeg folded into stiff egg whites. Lighter than classic pumpkin pie and a Thanksgiving prep-day winner.

Autumn breakfast muffins built on pumpkin puree, applesauce, chopped apples, and warm spices, with bran and granola for fiber-rich crunch. Egg whites and applesauce keep them low-fat without sacrificing moisture.

Fat Free Whole Wheat Oatmeal Raisin Cookies recipe

These muffins are really good, just like recipe says they turned out super moist, the low-fat yogurt definitely added lots of moisture; and without any butter or oil, they were much lighter and super delicious!

What an excellent cookie! Not too sweet with just the right amount of spices...

Fat-free pumpkin bran muffins use canned pumpkin and shredded wheat cereal in place of butter or oil. Sweetened with corn syrup and raisins, these spiced fall muffins are guilt-free breakfast.

Perfect in the fall when pumpkins start appearing in the markets. The cookies turn out cake-like and golden. The gentle mix of pumpkin and cinnamon works well with the chocolate chips.

Completely different recipe than Jamaican or Spanish ones. I used few known methods to make beans easier to digest. They all work very well not to make music.