While I made the low fat version of pumpkin biscotti, this recipe for pumpkin biscotti is actually low fat too (and it tastes a lot better).   The spices give the biscotti a good flavor, but next time, I’d add more pureed pumpkin.   The dough was a little sticky, but it was manageable.

I did have to bake them a lot longer than instructed — about 50-60 minutes.  I didn’t want them to turn out the same way the low fat one did with the doughy inside.

If you don’t have pumpkin pie spice, I used these measurements to make-up my own:

  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/8 tsp ginger
  • 1/8 tsp cloves

Will I make these again?  Maybe…I’m not convinced yet either way.  Here are my step-by-step photos:

Pumpkin Biscotti Dough  Pumpkin Biscotti  Pumpkin Biscotti  Pumpkin Biscotti

I had extra pumpkin puree and decided to try making this recipe for low fat pumpkin biscotti.  

When I started putting the ingredients together, I was surprised that there was no fat required like butter, oil, or even applesauce.  So my hopes for these biscotti were slim. 

The dough was a little sticky, but not too bad.  You definitely need to bake it a lot longer than the recipe calls for — you’ll see the top part of my dough didn’t cook all the way through at first and that mistake was obvious once I cut them and baked. 

They tasted OK, but I wouldn’t make them again. 

Here are my step-by-step photos:

Low fat Pumpkin Biscotti Dough  Low fat Pumpkin Biscotti  Low fat Pumpkin Biscotti  Low fat Pumpkin Biscotti  Low fat Pumpkin Biscotti

**Update 1/27/09 – I made the “full-fat” version of the pumpkin biscotti and here’s the review.  Still not sure if I’d make either one again…