Cooking Light's Tasty Fall Seasonal Recipes (Access Hollywood Live)

Access Hollywood
Cooking Light's Vanilla Bourbon Pumpkin Tart -- Cooking Light

With Halloween just a few weeks ago, the great pumpkin is in full celebration. But, pumpkins aren't just for Halloween and Thanksgiving pies, they're also a nutritional powerhouse.

Cooking Light magazine's new recipe book, "The New Way To Cook Light," has some tasty seasonal recipes. Contributing editor Frances Largeman-Roth shared a few of her pumpkin favorites on Access Hollywood Live.

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(serves 8)

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3/4 cup graham cracker crumbs (about 5 cookie sheets)

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1 tablespoon finely chopped pecans

1 teaspoon granulated sugar

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1 tablespoon butter, melted

Cooking spray


1 cup (8 ounces) ⅓-less-fat cream cheese, softened

1/2 cup granulated sugar

1/4 cup packed light brown sugar

1 (15-ounce) can unsweetened pumpkin

2 large eggs

2 tablespoons bourbon

2 teaspoons vanilla extract

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/3 teaspoon ground allspice

Remaining ingredient:

1/2 cup frozen fat-free whipped topping, thawed


1. Preheat oven to 350.

2. To prepare crust, combine first 3 ingredients in a bowl. Drizzle butter over crumb mixture; stir with a fork. Firmly press into bottom and 1 inch up sides of a 9-inch springform pan coated with cooking spray. Bake at 350 for 8 minutes or until lightly browned; cool on a wire rack.

3. To prepare filling, place cream cheese, 1/2 cup granulated sugar, and brown sugar in a large bowl; beat with a mixer at medium speed until smooth. Add pumpkin and eggs; beat until combined, scraping sides of bowl as needed. Add bourbon and next 5 ingredients (through allspice); beat 1 minute or until combined. Pour cream cheese mixture into prepared pan. Place pan in a large roasting pan; add hot water to pan to a depth of 1 inch. Bake at 350 for 35 minutes or until center barely moves when side of pan is tapped. Cool completely on a wire rack. Cover and refrigerate at least 4 hours or overnight. Serve with whipped topping. Serves 8 (serving size: 1 wedge and about 1 tablespoon whipped topping).



(serves 19)


1/4 cup sugar

1 teaspoon salt

1 teaspoon ground chipotle chile pepper

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon chili powder

1 large egg white

1 cup slivered almonds

1 cup unsalted cashews

1 cup unsalted pumpkinseed kernels


1. Preheat oven to 325.

2. Combine first 6 ingredients in a small bowl, stirring with a whisk.

3. Place egg white in a bowl; stir with a whisk until foamy. Add almonds, cashews, and pumpkinseed kernels; toss well to coat. Sprinkle with spice mixture; toss well to coat. Spread nuts in an even layer on a baking sheet lined with parchment paper. Bake at 325 degrees for 15 minutes, stirring once. Turn oven off. Remove pan from oven; stir snack mix. Immediately return pan to oven for an additional 15 minutes (leave oven off). Remove pan from oven, and place on a wire rack; cool completely. Store snack mix in an airtight container for up to 2 weeks. Serves 19 (serving size: 3 tablespoons).



(serves 8)


2 tablespoons butter

2 tablespoons dark brown sugar

10 black peppercorns

8 whole allspice berries

5 whole cloves

2 (3-inch) cinnamon sticks

6 cups apple cider

1 tablespoon honey

1/2 teaspoon vanilla extract

2 (2-inch) orange rind strips

2 (2-inch) lemon rind strips

3/4 cup applejack brandy


Melt butter in a large saucepan over medium heat. Stir in sugar and next 4 ingredients (through cinnamon sticks), and cook 1 minute.

Add cider and next 4 ingredients (through lemon rind), and bring to a simmer. Reduce heat to medium-low; simmer 15 minutes. Remove from heat; stir in brandy. Strain; discard solids.

Serve immediately. Serves 8 (serving size: about 2/3 cup).

Cooking Light's The New Way to Cook Light is in bookstores now.

Copyright 2012 by NBC Universal, Inc. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.