1. Pumpkin-Chipotle Chicken Quesadillas
Ingredients
 5 Tbsp pumpkin puree
 1 tsp fresh lime juice
 ¼ tsp ground cumin
 ⅛ tsp dried oregano
 1 chipotle pepper in adobo sauce, chopped
 1 whole wheat tortilla (10" diameter)
 ¼ c shredded cheddar
 ¼ c shredded rotisserie chicken breast
 1 tsp olive oil
 Chopped scallions, for serving
Directions
1. WHISK pumpkin, lime juice, cumin, oregano, pepper, and salt to taste.
2. SPREAD pumpkin mixture on tortilla. Place cheese and chicken on one half of the tortilla;
fold tortilla in half.
3. BRUSH heavy-bottomed skillet with oil. Cook quesadilla in pan over medium-high heat until
bottom is browned and crisp, 3 to 4 minutes. Flip and cook 3 to 4 minutes more.
4. SLICE quesadilla into wedges. Serve topped with scallions.
NUTRITION (per serving) 370 cals, 22 g pro, 29 g carb, 6 g fiber, 4 g sugar, 19 g fat, 8 g sat
fat, 621 mg sodium

2. Pumpkin Chili
Ingredients
-1 medium to large cooking onion, chopped
-3 large cloves of garlic, chopped
-1 tablespoon olive oil
-2 cans (or one large can) of dark kidney beans, drained and rinsed.
-1 can of low-sodium corn kernels, drained and rinsed
-1 large (28 ounce) can whole peeled tomatoes, keep the juice
-1 can pumpkin puree
-1 cup vegetable broth
-1 tablespoon smoked paprika (or regular)
-1 teaspoon black pepper
-1/2 to 1 teaspoon salt
-10 to 15 sage leaves (optional)
Directions
1. In a large saucepan, heat the olive oil over medium-high heat and add the onions
and garlic. Cook until onions are tender.
2. Pour in the pumpkin puree and vegetable broth. Mix. Pour in the can of whole
tomatoes (with the juice). Mix again.
3. Then add the kidney beans and corn kernels. Season with the paprika, black
pepper, and salt.
4. Bring mixture to a boil, stirring occasionally. You'll want to use a spatula or
mixing spoon to crush the whole tomatoes a bit. Keep them chunky, but try to
crush each one a couple times to distribute evenly.
5. Then lower the heat to a simmer and cover. Cook for 45 minutes. Again, stir
occasionally.
6. Add in the sage leaves. Cook at a low simmer for another 15 minutes.

3. Pumpkin Chocolate Chip Muffins
Yields 14 muffins
Cook Time: 30 min
204 calories per serving
Ingredients
-1 1/2 cups whole-wheat flour
-1 1/2 cups old-fashioned oats
-3/4 cup brown sugar
-1 teaspoon baking powder
-1/2 teaspoon baking soda
-1 teaspoon cinnamon
-1/2 teaspoon ground ginger
-1/4 teaspoon allspice
-1/4 teaspoon ground nutmeg
-1 1/2 cups canned pumpkin
-3 tablespoons canola oil
-1/4 cup low-fat milk
-One large egg
-One large egg white
-1/2 cup dark chocolate chips (optional)
-1/2 cup chopped walnuts (optional)
Directions
1. Preheat oven to 375ºF, and line muffin tin with cupcake wrappers.
2. Whisk dry ingredients and spices together in a large bowl.
3. Add pumpkin, oil, milk, egg, and egg white to a medium-size bowl, and mix thoroughly.
Add wet ingredients to dry ingredients, and mix well. Stir in chocolate chips and walnuts.
4. Fill muffin tins evenly, and bake for 15 to 18 minutes.