Pumpkin season may be the death of me...
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@Brigit723
Pumpkin doesn't tempt me however just wanted you to know that someone else shares your "coconut" allergies, ppl in this forum in general eat coconut often--but for me it would mean instant launch of hives, rash, throat closing. Isn't "Anaphylaxis" fun
GL finding recipes you can enjoy!1 -
KnitOrMiss wrote: »Most things Pumpkin Spiced Latte don't have actual pumpkin in them, it's a 4:2:1:1 ratio of cinnamon:nutmeg:ginger:cloves. Some pumpkin pie spice blends use allspice instead of or in addition to these ingredients. I can't stand allspice personally, so the other combo is good for me, myself.
Funny thing though, the only pumpkin pie flavoured thing I like is Tim Horton's Pumpkin Spice Tea (Rooibos, chamomile, black pepper, cinnamon, 'natural & artificial flavours', licorice root).
Sounds like an unlikely combination, but not as sweet as the usual 'pumpkin flavoured drinks' and the black pepper is essential to this blend. Licorice root sweetens it just enough for me.
I do like savoury pumpkin recipes (ie from India and Africa - stews).
This one would probably be good with low carb wraps used instead of tortillas - haven't tried that though.
bhg.com/recipe/pumpkin-tortilla-casserole-with-chicken/#page=0
or this one ditching the carrot, subbing heavy cream and topping with crumbled blue cheese.
bhg.com/recipe/soups/curry-pumpkin-soup/#page=0
Pumpkin pesto or dip.... ditch the honey or add a tad of sweetener if you need it. Amazing with creamy goat cheese instead of Parm. Good as a dip for shrimp w/o the honey. bhg.com/recipe/pumpkin-pesto/#page=0
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@Brigit723
Pumpkin doesn't tempt me however just wanted you to know that someone else shares your "coconut" allergies, ppl in this forum in general eat coconut often--but for me it would mean instant launch of hives, rash, throat closing. Isn't "Anaphylaxis" fun
GL finding recipes you can enjoy!
Always glad to know someone else with this insanely weird allergy. So much fun. I can't even touch the stuff without a reaction, let alone eat it. Makes restaurants extra fun too, they love it when I question their cooking methods.1 -
canadjineh wrote: »KnitOrMiss wrote: »Most things Pumpkin Spiced Latte don't have actual pumpkin in them, it's a 4:2:1:1 ratio of cinnamon:nutmeg:ginger:cloves. Some pumpkin pie spice blends use allspice instead of or in addition to these ingredients. I can't stand allspice personally, so the other combo is good for me, myself.
Funny thing though, the only pumpkin pie flavoured thing I like is Tim Horton's Pumpkin Spice Tea (Rooibos, chamomile, black pepper, cinnamon, 'natural & artificial flavours', licorice root).
Sounds like an unlikely combination, but not as sweet as the usual 'pumpkin flavoured drinks' and the black pepper is essential to this blend. Licorice root sweetens it just enough for me.
I do like savoury pumpkin recipes (ie from India and Africa - stews).
This one would probably be good with low carb wraps used instead of tortillas - haven't tried that though.
bhg.com/recipe/pumpkin-tortilla-casserole-with-chicken/#page=0
or this one ditching the carrot, subbing heavy cream and topping with crumbled blue cheese.
bhg.com/recipe/soups/curry-pumpkin-soup/#page=0
Pumpkin pesto or dip.... ditch the honey or add a tad of sweetener if you need it. Amazing with creamy goat cheese instead of Parm. Good as a dip for shrimp w/o the honey. bhg.com/recipe/pumpkin-pesto/#page=0
I love it all, savory, sweet, plain and straight out of the oven lol
I really like the tortilla casserole one, will have to tweak that. Thank you for sharing!0 -
KnitOrMiss wrote: »Oh, and as a mental note for anyone attempting the Pumpkin Pecan Soul Bread (without the Pecan for me...)...
http://lowcarbediem.com/low-carb-soul-bread-recipes/- do not misread the baking powder as TBSP...it says tsps. If you do, you will triple what you need - and make your recipe somewhat salty.
- do not compound the issue by then calculating out the equivalent of sugar - and accidentally only add half of what you need...
Because you will end up with a salty and dry but kinda oddly-moist concoction that is better suited to bread pudding, stuffing, or sandwich bread - slightly sweet, but far more savory... Still kind of lightly pumpkin-y, but I added sweetened heavy cream with a dab of pumpkin this AM, cut it up diced style, and at it like cornbread and milk in a cup...and it still had that salty/savory edge to it... Lots left, so not sure what I"m going to do with it all...
Oh No @KnitOrMiss ...so sorry to hear that your attempt at the pumpkin version of Soul Bread didn't turn out so well!!!!1 -
KnitOrMiss wrote: »Oh, and as a mental note for anyone attempting the Pumpkin Pecan Soul Bread (without the Pecan for me...)...
http://lowcarbediem.com/low-carb-soul-bread-recipes/- do not misread the baking powder as TBSP...it says tsps. If you do, you will triple what you need - and make your recipe somewhat salty.
- do not compound the issue by then calculating out the equivalent of sugar - and accidentally only add half of what you need...
Because you will end up with a salty and dry but kinda oddly-moist concoction that is better suited to bread pudding, stuffing, or sandwich bread - slightly sweet, but far more savory... Still kind of lightly pumpkin-y, but I added sweetened heavy cream with a dab of pumpkin this AM, cut it up diced style, and at it like cornbread and milk in a cup...and it still had that salty/savory edge to it... Lots left, so not sure what I"m going to do with it all...
Oh No @KnitOrMiss ...so sorry to hear that your attempt at the pumpkin version of Soul Bread didn't turn out so well!!!!
@ladipoet - LOL, it's okay, it's growing on me...either that, or my flavor mix was done unevenly. LOLz0 -
KnitOrMiss wrote: »@ladipoet - LOL, it's okay, it's growing on me...either that, or my flavor mix was done unevenly. LOLz
I'm still working on finding the proper sweetness level of the pumpkin version. Also, as an aside, soul bread by it's very nature because of the whey protein powder will always be on the dry side; however, it does freeze and toast very well and the easiest way to address the dryness issue is just to put something on it like lots and lots of butter or cream cheese or no/low calorie jam, etc.2 -
I love pumpkin stuff. I really do. My wife has bought so much of it, that it kills me to open my pantry. But, I don't go near it. I know it will be my downfall, if I allow even a little.2
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I love pumpkin stuff. I really do. My wife has bought so much of it, that it kills me to open my pantry. But, I don't go near it. I know it will be my downfall, if I allow even a little.
that's me with mellowcream pumpkins, as soon as I have the first one it snowballs out of control, I'm trying to stay strong but its still so early in the season
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KnitOrMiss wrote: »@ladipoet - LOL, it's okay, it's growing on me...either that, or my flavor mix was done unevenly. LOLz
I'm still working on finding the proper sweetness level of the pumpkin version. Also, as an aside, soul bread by it's very nature because of the whey protein powder will always be on the dry side; however, it does freeze and toast very well and the easiest way to address the dryness issue is just to put something on it like lots and lots of butter or cream cheese or no/low calorie jam, etc.
OMG pumpkin soul bread loaded with lots of butter :drools:0 -
I found a sugar free pumpkin spice creamer by International Delights at walmart. it has only 1 carb. pumpkin isnt off limits.
heres a recipe for low carb pumpkin pie!!
http://the-lowcarb-diet.com/low-carb-pumpkin-pie/0 -
auntstephie321 wrote: »OMG pumpkin soul bread loaded with lots of butter :drools:
I know, right @auntstephie321?!
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I put pumpkin pie spice in my decaf coffee grounds (before brewing) off and on all year long and use stevia to sweeten it. Tasty stuff. Satisfying to me. I also like an occasional decaf with 100% cocoa powder (in the grounds before brewing) and/or cinnamon (in the grounds before brewing).
One of my new "go to" foods is mascarpone cheese. It has a little better fat to protein/carb ratio than cream cheese. And it is a tad sweeter, as is. I'm thinking a little pumpkin pie spice or actual 100% pumpkin puree (if your macros allow for the carbs) might be tasty and oh so creamy good.
When I was eating higher carbs, I frequently enjoyed plain Greek yogurt with 100% pumpkin puree, some pumpkin pie spice (or just cinnamon/nutmeg/cloves) and some sweetener.
@kpk54 Two tubs of Mascarpone were marked down to $1.29 at the grocery store last night so I snatched them both up (they're still a month away from their sell by date). Thanks for the tip!! Now...what to make with them....1 -
ominousdusk wrote: »I found a sugar free pumpkin spice creamer by International Delights at walmart. it has only 1 carb. pumpkin isnt off limits.
heres a recipe for low carb pumpkin pie!!
http://the-lowcarb-diet.com/low-carb-pumpkin-pie/
Ugh it must be a wal-mart exclusive thing, I didn't see it at Fred Meyers and can't find it on Amazon.0 -
ominousdusk wrote: »I found a sugar free pumpkin spice creamer by International Delights at walmart. it has only 1 carb. pumpkin isnt off limits.
heres a recipe for low carb pumpkin pie!!
http://the-lowcarb-diet.com/low-carb-pumpkin-pie/
Ugh it must be a wal-mart exclusive thing, I didn't see it at Fred Meyers and can't find it on Amazon.
https://www.internationaldelight.com/where-to-buy you can put in your zip code here and choose "seasonal creamer > pumpkin pie spice" and it will show you where you can get it. Around me it's all walmarts and theres one Stop and Shop so you might be right1 -
I actually made this recipe last year:
http://www.ibreatheimhungry.com/2012/11/low-carb-gluten-free-pumpkin-cheesecake.html
It was okay. The texture was more of a mousse than a cheesecake. Instead of 2 cups of pumpkin, this time I would do 1/2 cup pumpkin and add another brick of cream cheese.
Also I used Splenda at the time. This time I would use swerve.2 -
http://gpinzone.blogspot.com/2014/10/low-carb-old-fashioned-pumpkin-ice-cream.html
The only changes I made to this recipe are as follows:
(1) used 1/2 HWC and 1/2 unsweetend cashew milk instead of coconut milk;
(2) used whole eggs instead of just the yolks because I wanted more protein in my ice cream;
(3) used yacon syrup instead of blackstrap molasses (yacon syrup is lower in carbs and sugars but still gives the same flavor and color to a recipe that molasses does);
(4) used 40 drops liquid sucralose in the sweet cream base instead of 21 because it just wasn't sweet enough;
(5) added 2 scoops SDC Nutrition Brand About Time Pumpkin Spice Latte flavored whey protein powder because I wanted more protein in my ice cream;
(6) used 8 ounces pumpkin puree instead of 7 because I didn't want to have one lonely little ounce floating around out there afterwards to mess around with later; and
(7) added 2 Tablespoons (1 ounce) vodka near the end of the churning cycle to reduce iciness.
OMG!!!! It turned out SO darned good!!!!3 -
I just found sugar free PS creamer at the store and had to pick up a bottle. I have put PS seasoning in my coffee grounds and it was really good, especially after adding some cream and stevia.3
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ominousdusk wrote: »ominousdusk wrote: »I found a sugar free pumpkin spice creamer by International Delights at walmart. it has only 1 carb. pumpkin isnt off limits.
heres a recipe for low carb pumpkin pie!!
http://the-lowcarb-diet.com/low-carb-pumpkin-pie/
Ugh it must be a wal-mart exclusive thing, I didn't see it at Fred Meyers and can't find it on Amazon.
https://www.internationaldelight.com/where-to-buy you can put in your zip code here and choose "seasonal creamer > pumpkin pie spice" and it will show you where you can get it. Around me it's all walmarts and theres one Stop and Shop so you might be right
Thanks, found one at a Freds about 10 mins away! It's frustrating when one chain carries different items in each of their stores. Turns out the one almost right by my apartment just doesn't carry it for some reason.0 -
I just took a LC pumpkin pie out of the oven. It smells sooooooOOOOO good. I tasted the batter before baking and it was good. I just hope that the crust turned out (it was my own creation) and the filling didn't change flavor while cooking.
It's going to take too long to cool so I won't even get to try it tonight. I can't wait..... Maybe I'll have a slice for breakfast!5 -
silverfiend wrote: »I just took a LC pumpkin pie out of the oven. It smells sooooooOOOOO good. I tasted the batter before baking and it was good. I just hope that the crust turned out (it was my own creation) and the filling didn't change flavor while cooking.
It's going to take too long to cool so I won't even get to try it tonight. I can't wait..... Maybe I'll have a slice for breakfast!
Let us know how it turned out and your recipe!
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I don't know if you're the type of person that could have a drink for dessert. But, I've been having a real hankering for the pumpkin spice coffee this year so I decided to do pumpkin tea with heavy cream and stevia it's really decadent and is almost like a dessert because it's super creamy and it shouldn't have too many carbs if it's just stevia. Just a thought let me know how it works out2
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silverfiend wrote: »I just took a LC pumpkin pie out of the oven. It smells sooooooOOOOO good. I tasted the batter before baking and it was good. I just hope that the crust turned out (it was my own creation) and the filling didn't change flavor while cooking.
It's going to take too long to cool so I won't even get to try it tonight. I can't wait..... Maybe I'll have a slice for breakfast!
Let us know how it turned out and your recipe!
OMG, it's awesome! I can't even tell it's not a normal pie. Someone posted the recipe link earlier, but it's this one: http://the-lowcarb-diet.com/low-carb-pumpkin-pie/
I did change some things, so I'll just put it all here.....
Heat oven to 350
1 cup almond flour
1 cup carbalose flour
1/4 cup hazelnut meal (for a bit of nuttiness, I like in my crusts)
1/4 tsp salt
2 Tbsp sweetner
3 Tbsp salted butter (I think it may need a little more since I added carbalose)
1 egg
Mix all ingredients into a dough, press into a 9 inch pie plate and bake for 10 minutes (I added a few extra minutes)
Filling
2 cups pumpkin puree (1 can)
1 cup heavy cream
1 cup sweetener
2 teaspoons vanilla extract
1 tablespoon pumpkin spice
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 eggs
Beat eggs together well, add other ingredients mixing well after each. Pour into pie crust, then bake for 50 minutes, or until it passes the toothpick test. Cool completely, then enjoy!
ETA- my calculations show that when cut into 8 slices, each one would have 9.4 grams of net carbs, 28.7 grams of fat, 11.2 grams of protein, and 324 calories.3 -
@silverfiend Awesome! Thanks for sharing!0
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Finally did the nutrition analysis on my favorite pumpkin soup recipe, so here goes:
6 cups chicken broth
1 can pumpkin puree (15 oz.)
1 Tbsp dried minced onion
3 cups shredded cheddar cheese
6 oz. beer
Heat the chicken broth, pumpkin and onion in a stock pot over medium heat, and bring to a simmer. Whisk in the cheddar cheese, then gently stir in the beer. Makes 9 one-cup servings. Each serving has 189 calories, 10g protein, 13g fat, 7g carbohydrate, and approx. 990g sodium (depending on the chicken broth you use).1 -
I am definitely trying this when I get home. It looks simple enough for me to make. Thanks for sharing!MyriiStorm wrote: »Finally did the nutrition analysis on my favorite pumpkin soup recipe, so here goes:
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is that net carbs or total?
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Oops. 
This discussion has been closed.