It's FALL... Time for Pumpkin!!!

Oranda

mmm drool... Can't wait to try these

NoodlesMalone73

1 box devil's food cake mix
1 can pumpkin puree

Mix together, don't add anything else.
Put into muffin pan.
Bake for 20 minutes at 400 degrees. (I like to undercook mine)

From one of the Hungry Girl books. So good!

abbychelle07

OMG, I just got a cookbook from the library. "Pumpkin: A Superfood For All 12 Months of the Year" by DeeDee Stovel

The recipes looked SOOOOOOOOO yummy and I got hungry even though I had no more calories for the day!

She has recipes for soups, salads, lasagna, potato salad, pasta, chili, polenta, cake, bread, etc. It sounds weird, but once you read the ingredients for each recipe it sounds awesome!

abbychelle07

Omg, I just heard there is a canned pumpkin shortage!!! I am not sure if this is true, but I went to three local grocery stores this weekend to buy some for a pumpkin granola bar recipe I wanted to try out. No canned pumpkin to be found! The employees told me thy hadn't had it in months and mentioned the manufacturer was out of stock of it. Finding this odd- I did a google search and sure enough, the major canned pumpkin supplying state had too much rain resulting in poor crop & hence no canned pumpkin for me I substituted with purred sweet potato. Recipe mediocre, I need to try again because my bars didn't stick together as well as they should have. If I get it right, I will post the recipe. In the mean time... I heard canned pumpkin is for bid on eBay! Lol! I truly hope this is just Internet rumor- I can't imagine fall without pumpkin (and I have no idea how to work with fresh pumpkin!).

Just cut a small pie pumpkin in half, scoop out seeds and stringy stuff, put it face down on an oiled pan and roast in the oven until you can pierce with a fork. Scoop out the pumpkin meat and there you go! Put in a food processor if you want it more like canned.
Make sure it is a pumpkin grown for eating. The ones grown for jack-o-lanterns are not the variety you want.

Amandac6772

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timbotina

Didn't get a chance to read all the recipies yet.....but just hoping pumpkin will be back in stock because of the pumkin crop being bad last year.....the store have not been selling ANY pumpkin......I am savoring my last 2 cans famil members have given me...If anyone finds pumkin (canned ) let us know where you find it....THANKS!!!

LESLIEJONES159

Pumpkin Bread Recipe

Ingredients:
One 15-oz. can pure pumpkin
1 1/4 cups whole-wheat flour
1/4 cup all-purpose flour
1/2 cup fat-free liquid egg substitute (like Original Egg Beaters)
1/2 cup Splenda No Calorie Sweetener (granulated)
1/4 cup brown sugar (not packed)
1/4 cup Ocean Spray Craisins Original Sweetened Dried Cranberries (or regular raisins), chopped
2 1/4 tsp. baking powder
1 1/2 tsp. cinnamon
1 tsp. vanilla extract
1/2 tsp. salt
1/3 tsp. pumpkin pie spice

Directions:
Preheat oven to 350 degrees.

In a large bowl, combine both types of flour, Splenda, brown sugar, baking powder, cinnamon, salt, and pumpkin pie spice (in other words, all dry ingredients except for the Craisins or raisins).

In a medium bowl, mix together pumpkin, egg substitute, and vanilla extract (all the wet ingredients). Add this mixture to the bowl with the dry ingredients, and stir until just blended.

Slowly sprinkle chopped Craisins or raisins into the batter, making sure they don't all stick together, and mix to distribute them.

Spoon batter into a large loaf pan (about 9" X 5") sprayed with nonstick spray. Bake for about 50 minutes, until the top of the loaf is firm to the touch. (Bread may be moist inside. This doesn't mean it's undercooked.) Allow to cool, and then cut into 8 slices. Enjoy!

MAKES 8 SERVINGS

Serving Size: 1 (thick!) slice
Calories: 143
Fat: 0.5g
Sodium: 281mg
Carbs: 31g
Fiber: 4.5g
Sugars: 9g
Protein: 5g

POINTS® value 2*

HG Alternative! To make this bread into muffins, evenly distribute the batter among 8 cups of a muffin pan sprayed with nonstick spray. Cook for 35 minutes at 350 degrees, let cool, and enjoy!

pitapocket

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sunnysashka

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LESLIEJONES159

(1 Muffin, or 3 minis - 181 calories, 3.5g fat, 37g carbs, 2g, fiber, 2g protein - 4 WW points)

This super-simple 2-ingredient recipe is a Weight Watchers Fave!

1 box yellow cake mix (I use reduced sugar)
1 can solid pack pumpkin (15 oz.)

Directions:
Mix the two ingredients together. Don't add anything else that may be mentioned on the box, such as eggs, oil, or water. The mixture will be very thick and you will be tempted to add in other things to make the batter smoother. DO NOT DO THIS AS IT WILL RUIN EVERYTHING! Place batter into muffin tins (or mini muffin tins) lined with paper, or sprayed with non-stick spray. Bake at 400 degrees for 20 minutes. Makes 12 regular or 36 mini muffins.

LESLIEJONES159

I use the Hungry Girl recipes a lot, and I just love her recipes!!

ranthrop

you can also do that with a yellow cake and a can of Pineapple (crushed) add nothing else. Its awesome and hardly no calories!!

circusmom

bump for later.....

SweetPandora

This is a great fall recipe made with pumpkin seeds. I buy them and the bulk food store.

Spaghetti Squash and Pumpkin Seed Pesto

Loaded with folic acid, potassium, vitamin A, and beta carotene, spaghetti squash is an excellent low-fat alternative to pasta.

1. 4 1/2 lb (2 kg) spaghetti squash
1/2 cup (125 mL) unsalted pumpkin seeds, toasted
1/2 cup (125 mL) fresh basil or spinach, minced
1 large garlic clove, minced
1 Tbsp (15 mL) lemon juice, freshly squeezed
1/4 cup (60 mL) extra-virgin olive oil
1/4 tsp (1 mL) sea salt
Sea salt and freshly ground black pepper to taste

Preheat oven to 375 F (190 C).
Cut squash in half and scoop out seeds and fibrous strands from the centre, lightly brush with olive oil and place face down on a cookie sheet and bake for 40 minutes or until tender.
When cool enough to handle, scrape with the tines of a fork all around the edge of the spaghetti squash to shred the pulp into strands.
Pesto
Combine pumpkin seeds, basil/spinach, garlic, and lemon juice in food processor fitted with a metal blade. Whirl until processed to a paste, scraping down the sides occasionally.
While machine is running, gradually add oil in a thin steady stream until blended. Add a little more oil if you prefer it a little thinner. With a few quick pulses add the zest. Add a little salt and fresh pepper to taste if you wish.
Add pesto to cooked squash and toss together to evenly coat. Serve with a little freshly grated orange zest on top, if desired. Serves 4 as a main course or 6 as a starter.
Each main course serving contains:
207 calories; 3 g protein; 16 g total fat (2 g sat. fat, 0 g trans fat); 17 g carbohydrates; 3 g fibre; 183 mg sodium

I think I am going to make this on the weekend. It's so delicious.

Karen

KZOsMommy

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Chenzy

Bonnie.

Bake for how long?
At 350 ?

fiftyandfit

just gotta BUMP

danibabs

BUMP

sorilue

you can also do that with a yellow cake and a can of Pineapple (crushed) add nothing else. Its awesome and hardly no calories!!
[/quote
What size can of pineapple do you use?

pniana

BREAKFAST IDEA!
Mix about a Tbls or more of pumpkin into plain or vanilla yogurt with a little pumpkin pie spice. If you use plain yogurt, adding a bit of honey helps to sweeten this a bit! Delicious, healthy and decent calorie spend!

flwyland

[/quote]

Just cut a small pie pumpkin in half, scoop out seeds and stringy stuff, put it face down on an oiled pan and roast in the oven until you can pierce with a fork. Scoop out the pumpkin meat and there you go! Put in a food processor if you want it more like canned.
Make sure it is a pumpkin grown for eating. The ones grown for jack-o-lanterns are not the variety you want.
[/quote]

I like this better than the canned stuff & use it for all of my pumpkin recipes. Everything tastes fresher.

justahorsen

bumping to copy them later......

jillybeanruns

bump!

last year there was a canned pumpkin shortage. it took me FOREVER to find any. But I bought extra at the end of the season so I had some in September

taramarie123

BUMP:)

gurlonfire2004

is pumpkin back in stores yet??? there was a pumpkin shortage last year and i have not been able to find it yet this year! I am so sad about this because i was going to make the hungry girl cake recipe and i bought the cake mix but no pumpkin! let me know ladies and fellas

That's just what I was going to ask! I've been looking all year, but no luck yet. I have a ton of pumpkin recipes, but they aren't healthy, just delicious treats!

BlueEyedMomma88

I had a recipe once to add pumpkin to devils food cake mix and then bake it. You leave out oil and egg. Just mix half a can of pumpkin. It's delish!!! And full of fiber :-) It's kinda like a brownie instead of a cake. So good!

I am soooo gonna try this.. THANKS!!

bbygrl5

Okay sorry it took a bit to post my recipe, but this is so, so, so tasty, very, very easy to make and very low cal... win/win/win!!! (nutrition info also posted)

Pumpkin Fluff Dip:
Ingredients
1 (16 ounce) container frozen whipped topping, thawed 1 (5 ounce) package instant vanilla pudding mix 1 (15 ounce) can solid pack pumpkin 1 teaspoon pumpkin pie spice
Directions
In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.

DETAILED NUTRITION
Serving Size 1/32 of a recipe
Servings Per Recipe 32

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Amount Per Serving
Calories 65
Calories from Fat 33

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% Daily Value *
Total Fat 3.6g 6 %
Saturated Fat 3.1g 15 %
Cholesterol 0mg 0 %
Sodium 99mg 4 %
Potassium 31mg < 1 %
Total Carbohydrates 8.4g 3 %
Dietary Fiber 0.4g 2 %
Protein 0.3g < 1 %
Sugars 6.9g
Vitamin A 42 %
Vitamin C < 1 %
Calcium < 1 %
Iron 2 %
Thiamin < 1 %
Niacin < 1 %
Vitamin B6 < 1 %
Magnesium 1 %
Folate < 1 %

I like to serve this with graham crackers, obviously counting the crackers nutrition separately. (btw, chocolate graham crackers, yum!) Notice how nothing was lite or sugar free either?! You can always opt to use those lighter ingredients instead, making it even more calorie friendly.

You can dip the crackers and enjoy the dip that way or even put the dip in between two crackers and freeze it for a very tasty, low calorie ice cream sandwich. Enjoy!! This recipe is one of my favorite treasures.

jessmomof3

This is one of my favorite recipes!!! I did add it to the database. I know it sounds strange to add the pumpkin to chili but everyone raves about this chili!!!

Jess's Chili

5 (15.5-16 oz) cans of Bush's brand chili beans, mild or hot depending on your liking (I used to use Brooks brand chili beans but they have HFCS in them!)

1 large can black beans (26.5oz or use 2 of the 15.5 oz cans)

1 or 2 cans of kidney beans (15.5 oz can)

2-3 cans of rotel diced tomatoes w/ green chilis

2 cups of Libby's pumpkin (4 servings of a big can)

3-4 T. chili powder (or more, spice to taste), 2 T. ground cumin, 2 T. garlic powder, 2 T. onion powder

1 lb lean beef, cooked (I also add an onion & some minced garlic while cooking the meat- you can leave the meat out if you want!)

I figured it out for 18 servings of 1 cup each.

210 cals/ 4g fat/ 32g carb/ 10g fiber/ 15g protein ~ 1 cup
(listed under Jess's homemade pumpkin chili w/ lean beef)

jessmomof3

I might have gotten this recipe here, I can't remember now! But thought I'd add it in w/ my changes.

Ribbon Pumpkin Bread (with my changes added in)

Batter:
1 cup solid pumpkin
1/2 cup unsweetened applesauce
1 egg + 1 egg white
1 tbsp canola oil
1-2/3 cups all purpose flour (I used 1 cup whole wheat and 2/3 cup all purpose)
1-1/4 cups sugar (I just used 1/2 cup brown sugar and 1/2 cup white sugar)
1 tsp baking soda
1/2 tsp ground cinnamon (I used more cinnamon)
1/2 tsp ground cloves (I also added some nutmeg & ginger)
1/3 cup walnuts (optional- I used 1/3 c. mini semi sweet chocolate chips instead)

Filling:
6 oz. reduced fat cream cheese
1/4 cup sugar
1 tbsp all purpose flour
2 egg whites

1. For filling, combine the cream cheese, sugar, flour, and egg whites in a bowl; set aside. In a mixing bowl, beat the pumpkin, applesauce, egg, egg whites, and oil. Combine the flour, sugar, baking soda, salt, cinnamon, and cloves; add to the pumpkin mixture. Stir in walnuts or chocolate chips.

2. Divide half of the batter between two 8-in. x 4-in. x 2-in. loaf pans coated with cooking spray. Spread each with filling; top with remaining batter. (I made a double batch and used 2 larger loaf pans and 3 smaller ones)

3. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Refrigerate leftovers.
Makes 2 loaves (14 slices each)

Serving size: 1 slice
Calories: 107
Fat: 3g
Saturated Fat: 1g
Cholesterol: 11mg
Sodium: 116mg
Carbohydrate: 19g
Fiber: 1g
Protein: 3g

sanrog

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