Pumpkin all the things!!

TitaniaEcks

I don't eat a lot of pumpkin, but it's great in beer! :-P It's that time of year so my local supermarket is stocking the following:

Blue Moon Pumpkin Ale
Shock Top Pumpkin Wheat
Samuel Adams Harvest Pumpkin Ale

I just had a 6-pack of the Blue Moon last night. So happy!!!!

A couple of years ago I had a pumpkin cheesecake in the States and wish we could get in in the uk!

Pumpkin cheesecake sounds awesome right now, but it'll have to wait till my next cheat day :-P

jmc0806

Might as well bump this since I've already had 5 homemade pumpkin muffins since yesterday...

shutyourpieholeandsquat

If you're on Pinterest there are TONS of pumpkin EVERYTHING recipes on there. I found a pumpkin cinnamon roll recipe that had protein powder in it that looked REALLY good!

itsjustdawn

Anyone got a pumpkin mousse recipe? Preferably a healthy one ;-)

michael1976_ca

i know this ones not healthy but last year they had pumkin ice cream it didn't have a chance against me its so good

KabbyGU

Pumpkin Hummus

1 can of chickpeas, drained and rinsed
1 15oz can pure pumpkin purée
1 small garlic clove, minced
½ tsp salt
¼ tsp ground cumin
Pinch cayenne
3 Tbsp juice from 1-2 lemons
¼ cup water
6 Tbsp tahini, stirred well
2 Tbsp extra virgin olive oil
ONE: Put chickpeas, pumpkin, garlic, salt, cumin, and cayenne in a food processor; process until fully ground. Scrape down sides with a spatula.

TWO: With the machine still running, slowly add the lemon juice and water and continue to process for one minute. Scrape down the sides with a spatula again.

THREE: In small bowl or measuring cup, whisk together the tahini and 2 Tbsp oil. With the machine still running, add the oil-tahini mixture in a steady stream through the feed tube. Continue to process until smooth and creamy, scraping down sides as needed. Transfer to a bowl and, if desired, top with some reserved chick peas and drizzle with olive oil.

Freeze using the small portions method. 2 cubes equals one serving. Reheat in the microwave for 30 seconds on full power, stir, and heat another 5-10 seconds. If it seems a little dry, just stir in a tiny bit of olive oil.

KabbyGU

Pumpkin pie baked oatmeal

2 or 3 ripe bananas
1 Tbsp honey
2 cups uncooked oatmeal (I used rolled oats)
1 tsp baking powder
1 can pumpkin (make sure it's just pureed pumpkin with nothing random added like sweeteners)
1/2 cup sucanat/honey (can use brown sugar but it won't be "clean")
2 tsp cinnamon plus extra for sprinkling
1 tsp nutmeg
1/4 tsp ginger
1/4 tsp salt
2 cups milk (I used unsweetened almond milk)
2 eggs
1 tsp vanilla extract
1 tsp almond extract
1/2 cup sliced almonds, divided (I've used chopped pecans too)
ONE: Spray a 9x13 baking dish lightly with cooking spray. Thinly slice the bananas and spread them over the bottom of the dish. Drizzle with the Tbsp of honey and sprinkle with cinnamon. Place in the oven and preheat to 375. The bananas will soften while the oven heats up.

TWO: Mix the oatmeal with the baking powder and set aside.

THREE: Combine the pumpkin, sucanat, cinnamon, nutmeg, ginger, salt, milk, eggs, vanilla, almond extract and 1/4 cup of the almonds in a medium bowl. Mix well.

FOUR: Once the oven is preheated, remove the baking dish. Sprinkle the oatmeal mixture evenly over the warm bananas. Pour the pumpkin mixture evenly over the oats and top with the remaining 1/4 cup of nuts. Bake 30-35 minutes until the top is golden brown and the pumpkin mixture is firm enough that the middle doesn't jiggle if you shake the pan. You might also see the edges start to pull away from the sides of the pan. Cut into 8 or 12 servings (we eat a big breakfast so I always cut ours into 8) and serve warm.

Nutritional info:
Per serving when made with almond milk and cut into 12 servings- 150 Calories (51 Calories from Fat), 5.5g Fat, 0.8g Saturated Fat, 27mg Cholesterol, 93mg Sodium, 22.5g Total Carbohydrates, 4g Dietary Fiber, 7g Sugars, 4g Protein, 130% DV VitA, 7% DV VitC, 10% DV Calcium, 9% DV Iron

JenniTheVeggie

Cream of Pumpkin Soup

1 container of vegetable stock/broth
1 can of pure pureed pumpkin
1 onion, chopped
3 bay leaves
a dash or two of pumpkin pie spice
1/4 cup of half and half

Add the bay leaves, pumpkin pie spice and onions to the broth. Cook until the onions are tender. Add the pumpkin. Remove the bay leaves and puree the soup (I use a stick blender). Add back the bay leaves and simmer. Remove from heat and add half and half.

Sooo yummy and easy!

hsmama11

GREAT topic!!! BUMP!!

themeIcanbe

Donna Hay - Baked pumpkin and sage risotto.
Recipe serves 6 plus...not the 4 stated.
I used less pumpkin and added 4 bacon rashers = 400 cals per serve with the bacon

Viva_Karina

bump

sunfirelynn

Pumpkin spice muffins
One can of 15oz 100% pumpkin
One spice cake mix
Mix together and sprinkle a lil cinnamon and sugar on them.
Bake at 375
For about 25 mins.
There is under 100 calories in them.

dittmarml

Just the basics - canned pumpkin's fine but the homemade puree beats it by a mile, so here's how to do it - it then takes the place of the canned stuff in all recipes. When shopping for pumpkins to cook with, skip the flavorless jack-o'-lantern pumpkins and instead look sugar, 'cheese,' or any heirloom varieties.

Halve the pumpkin crosswise and scoop out the seeds (which you can then season and toast later) and strings. Place halves, hollow side down, in a large baking pan covered with aluminum foil and add a little water. Bake, uncovered, at 375 degrees for 1½ to 2 hours or until fork-tender. Remove. When cool, scrape pulp from shells and puree, a little at time, in food processor or blender. (Save the leftover rinds to make vegetable stock that can be used for pumpkin soup or pumpkin risotto.)

To use pumpkin puree for recipes, it must be drained first: Line a strainer with a double layer of cheesecloth, paper towels or a dish towel and let the pumpkin sit to drain the extra moisture.

Yield: Varies based on moisture content of specific pumpkin, but roughly one cup of puree per pound of raw pumpkin.

AnnaVee84

just had this pumpkin chili last week, hooray for fall! (even though it's still 90 deg in here in las vegas haha) and i'm super excited to have pumpkin protein overnight oats this week!!!

pumpkin chili from an MFP friend - it is deeelish! and super easy!

Mince one large onion, 3-4 cloves of garlic and one bell pepper.
Cube one large sweet potato.
Saute these veggies in 1-2 TBL olive oil for roughly 10 minutes, then add about a pound of lean ground turkey.
Brown for another 10 or so minutes, and make sure you stir it and break it up into little bits and such.
Then add one 15 oz can diced tomatoes, one 15 oz can kidney beans, and one 15 oz can of pureed pumpkin.
Add a cup to two cups (depending on how thick you like your chili) of chicken broth, and stir evenly to combine.
Season with a teaspoon each of salt and black ground pepper, two teaspoons of ground cumin, and one tablespoon of hot chili pepper.
Then let that simmer for 20-30 minutes.

dittmarml

A favorite from lunchbox.com a couple of years ago:


Ginger Pumpkin Butternut Squash Soup
vegan, makes about 6 cups

1 cup canned organic pumpkin (or use fresh roasted if you have on hand)
4 cups butternut squash cubes
1 Tbsp ginger powder
1/3 cup grade B maple syrup
2 Tbsp vegan buttery spread (add more for a richer, more buttery soup)
1/2 tsp pink sea salt
1/4 tsp cinnamon
4 leaves fresh sage, torn
1/2 cup+ plain almond milk (or other non-dairy milk)

To Make:

1. Add 4 cups of water to a large pot. Bring to boil. Add in butternut squash cubes and a pinch of salt. Boil until squash is tender - but not falling apart.

2. Drain the squash and add to a high speed blender. Add in the pumpkin, spices, and all the remaining ingredients. For the milk, start with 1/2 cup and keep adding until your soup reaches your desired thickness.

3. Blend. Serve immediately - warm. Or you can simmer on the stove until ready to serve. Garnish with fresh sage leaves.

OMG

kellyskitties

and now my latest invention: (drinking first cup ever now!)

Pumpkin Latte
vanilla protein powder (I used half scoop - more would be tastier)
vanilla extract
pumpkin (I went 1 tbs canned - could have used more)
pumpkin pie spice (no idea - heavy sprinkling)
Coffee - to fill cup

Stir until all melded together - curl up and sip.

RebekahR84

Bump to come back here after work for the recipes.

chubber231

Bump

Cait_Sidhe

IN.

triciab79

This is so not healthy but these are my pumpkin cookies, or as my boys call them pumpkin crack

Pumpkin Cookies
Ingredients
• 3 1/4 cups all-purpose flour
• 1 teaspoons baking soda
• 1 teaspoons baking powder
• 2 teaspoons pumpkin pie spice < I eyeball this and tend to go heavy
• 1/2 teaspoon salt
• 1 1/4 cups granulated sugar
• 1 cup brown sugar
• 3/4 cup butter (1.5stick),plus 1 tbs softened
• 1 can pure pumpkin (15oz)
• 2 large egg
• 2 1/2 teaspoons vanilla extract
• 1 bag Hershey cinnamon chips (minus the handful I eat)
• 1 cup toasted pecans (chopped) (bake raw pecans in the oven while it is preheating until they are fragrant) <optional my boys like it better without nuts
Directions
PREHEAT oven to 350° F. Grease baking sheets.

COMBINE flour, baking soda, baking powder, pumpkin pie spice and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, eggs and vanilla extract until smooth. Gradually beat in flour mixture. Stir in cinnamon chips and pecans. Drop by rounded tablespoon onto prepared baking sheets.

BAKE for 15 to 17 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

triciab79

While I am giving you not so great but very tasty recipes

Pumpkin Cranberry Biscotti Recipe
• 4 1/2 cups flour
• 2 tablespoons pumpkin pie spice
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 eggs, at room temperature
• 1 cups sugar
• ½ cup brown sugar
• 1 cup canned pumpkin puree
• 1 teaspoon vanilla
• 3/4 cup (1.5 stick) butter, melted and cooled to room temperature
• 1 cup toasted pumpkin seeds
• 10 oz orange cranberries
1. Position one of your oven racks in the center. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
2. In a medium bowl whisk together the flour, pumpkin pie spice, baking powder, and salt; set aside.
3. In large bowl, beat the eggs and sugar with the whisk attachment of an electric mixer on high speed until the sugar dissolves and the eggs become pale yellow and foamy. Add the pumpkin and vanilla and stir to blend.
4. Using the paddle attachment of your mixer on low sped stir in the butter, seeds, and cranberries
5. Gradually stir in the flour mixture until the dough comes together in a ball.
6. Place the dough on a work surface dusted with flour. Lightly dust your hands with flour and shape the dough into a 4 inch by 14 inch log. The dough will be sticky so you may need to add more flour to your hands and the work surface as you go along to accomplish this.
7. Carefully pick up the log and place in on your prepared baking sheet. (if the log is too long for your baking sheet, cut it in half and place each half on a separate baking sheet since the dough will spread as it bakes.
8. Place the baking sheet on the center rack of your oven and bake for 50 minutes, or until the top of the log is golden brown and feels firm when you press it with your finger.
9. Place the baking sheet on a wire rack and allow the log to cool to room temperature.
10. Place the log on a cutting board.
11. Using a serrated knife, cut the long on a slight diagonal into 1/2-inch slices.
12. Place slices on the baking sheet cut side down.
13. Bake the biscotti another 30 minutes, or until they are crisp and golden brown.
14. Place baking sheet on a wire rack and allow the biscotti to cool completely on the sheet.
This recipe yields about 24 Pumpkin Cranberry Biscotti.

mickeyullrich

I love pumpkin everything too...especially Starbucks pumpkin spice lattes...which is hurting my plan this Fall :0)! There is a recipe website called Skinnytaste.com that has all lowfat recipes and she has a whole section devoted to pumpkin recipes. I made the skinny mini chocolate chip pumpkin muffins and they were amazing! They freeze well too !

kbeardmore22

bump, love pumpkin

mickeyullrich

This is the recipe for the muffins from Skinnytaste.com. I didn't have the whole wheat flour on hand at the time so I used all purpose flour for the whole thing and they still turned out great!

Skinny Mini Pumpkin Chocolate Chip Muffins
Skinnytaste.com
Servings: 14 • Size: 2 mini muffins • Old Points: 3 pts • Weight Watcher Points+: 4 pt
Calories: 160 • Fat: 5 g • Carb: 27 g • Fiber: 2 g • Protein: 2 g • Sugar: 18 g
Sodium: 118 mg • Cholest: 0 mg

Ingredients:

• 1/2 cup white whole wheat flour (King Arthur)
• 3/4 cups unbleached all purpose flour (King Arthur)
• 3/4 cup raw sugar
• 3/4 tsp baking soda
• 1 3/4 tsp pumpkin pie spice
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
• 2 tbsp virgin coconut oil (or canola)
• 2 large egg whites
• 2 tsp vanilla extract
• baking spray
• 2/3 cup mini chocolate chips

Directions:

Preheat the oven to 350°F. Line a mini muffin tin with paper liners and lightly spray liners with oil for easy removal.

In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, cinnamon, and salt with a wire whisk. Set aside.

In a large bowl mix pumpkin puree, oil, egg whites and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.

Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix. Fold in chocolate chips.

Pour batter into prepared muffin tin and bake on the center rack for 22 to 24 minutes, or until a toothpick inserted in the center comes out clean.

Let them cool at least 15 minutes before serving.

bhsishtla

bump for good recipes

hmuh

Pumpkin Baked Oatmeal for One
(It's like cake! Nom nom nom)
http://chocolatecoveredkatie.com/2010/11/10/baked-pumpkin-oatmeal-for-one/


1/2 cup rolled oats (50g)
1/4 tsp vanilla extract
1/2 tsp cinnamon (and 1/8 tsp nutmeg, if making pumpkin version. Or just use pumpkin pie spice.)
sweetener, such as 1 1/2 to 2 tbsp maple syrup or 1 to 1 1/2 packs stevia (I used less, but I’ve cautioned you before about my lack of sweet tooth.)
1/4 cup canned pumpkin (or applesauce or banana)
1/4 cup milk of choice, or nondairy creamer, or water (scale back by a tbsp if using liquid sweetener)
1/8 tsp salt
Optional: 1 to 2 tbsp oil or favorite nut butter (if oil, scale the milk back by a tbsp)
Optional: raisins, walnuts, brown sugar to sprinkle on top, etc.
Preheat oven to 380 degrees. Combine raw oats, spices, pumpkin, and milk. Pour into a greased 1-cup ramekin (or two 1/2-cup ramekins) or a mini-loaf pan. Cook for 20 minutes or more, until it gets firm. Finally, set your oven to “high broil” for 3 more minutes, or until it reaches desired crispy-ness (or simply just bake longer, but broiling gives it a nice crust).

rbn_held

Bump

StinkyWinkies

I make pumpkin pie without the crust and call it a 'mousse' or 'souffle' -- I think it tastes better. I vendor brought me a pumpkin muffin from Dunkin Donuts last week...omg...We have a MUMFest every fall here and I usually pick up something made with pumpkin and have never been disappointed.

tehboxingkitteh

In.

scloyd

bump...for the recipes