pumpkin YEAH we have PUMPKIN--recipes

timbotina

YEAH!!!!!!!!!!!!!!!!!!!!!!!! SOOOOO glad to have pumpkin again (for those not in the know....there has been a pumpkin shortage--none available last year)---

Pumpkin pie (without crust as I prefer---if you use crust, you have to add the nutritional value yourself)
Follow instruction on Libby pan except use 1/2 of a 12oz (equals 3/4 c) can fat free evaporated milk and 3/4c skim milk....then use egg beaters instead of the egg (1/2c of the egg beaters), and splenda in place of sugar

makes 8 servings.... cal-53, fat 0 (really 0.25g to be exact), 5g protein, 219g Sodium, and 2g fiber

also don't forget my awesome pumpkin smoothie...... 1/2c each pumpkin, fat free yogurt and skim milk....add any spices you like then add about 7-8 ice cubes (or desired thickness)...and blend....yummo
makes 1 serving (but can devide in half if you just want a quick snack... cal 140 fat 1g protein 12g sodium. 145 fiber 5g

danibabs

BUMP!

Panda86

Definitely going to try the pumpkin smoothie- Yum!

amicklin

Oh Yes! Pumpkin is one of my favourite foods and I had to hunt like no other just to fine one or two cans. I am so happy to see pumpkin back on the shelves!

It made me smile! I love getting new pumpkin recipes when I can.

tiffanygil

bump

Brittany_Kayy

bump

bellinachuchina

Pumpkin pie (without crust as I prefer---if you use crust, you have to add the nutritional value yourself)
Follow instruction on Libby pan except use 1/2 of a 12oz (equals 3/4 c) can fat free evaporated milk and 3/4c skim milk....then use egg beaters instead of the egg (1/2c of the egg beaters), and splenda in place of sugar

makes 8 servings.... cal-53, fat 0 (really 0.25g to be exact), 5g protein, 219g Sodium, and 2g fiber

also don't forget my awesome pumpkin smoothie...... 1/2c each pumpkin, fat free yogurt and skim milk....add any spices you like then add about 7-8 ice cubes (or desired thickness)...and blend....yummo
makes 1 serving (but can devide in half if you just want a quick snack... cal 140 fat 1g protein 12g sodium. 145 fiber 5g

I love you for these recipes!!!! Pumpkin pie is my FAVORITE :flowerforyou:

Holton

Yum! Thanks for sharing.

jwd28

Here are a couple of my favorite pumpkin recipes (the first one is not terribly healthy, but very yummy)

Pumpkin Pancakes

2 cups all-purpose flour
3 Tbsp. brown sugar
2 tsp. baking powder
1 tsp baking soda
1 tsp allspice
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt

1 1/2 cups milk
1 cup canned pumpkin puree (pure pumpkin)
1 egg
2 Tbsp vegetable oil
2 Tbsp vinegar

Mix the wet ingredients and stir. Combine the dry ingredients and stir into the wet just until combined. If batter is too thick, add more milk. Make as normal pancakes. Serves 4.

PUMPKIN SOUP

1 large onion
Little bit of butter to sauté onion
1 t curry
Salt and pepper to taste
1 potato chopped
2 lbs pumpkin (I have found over the years it’s best to boil and then remove skin otherwise you will have slightly hard bits in the soup)
1 clove garlic
1 t sugar (I have used as much as a cup and it tastes like pumpkin pie)
Nutmeg (just a sprinkle)
3-4 cups chicken stock (you can use vegetable without issue)
1 can evaported milk
1 bay leaf

Sauté onion in butter until soft. Add curry. Add all other ingredients and boil until soft. Place all in a blender* (I use vitamix) and blend until smooth. Adjust seasoning to taste.

kcdrake

bumpity bump bump

parvati

Did you know that you can substitute a can of pumpkin for the oil & eggs in a chocolate cake. It cuts calories & adds protein, but it does not make the cake taste like pumpkin...

MTDork87

Bumpety bump!!!

timbotina

Did you know that you can substitute a can of pumpkin for the oil & eggs in a chocolate cake. It cuts calories & adds protein, but it does not make the cake taste like pumpkin...

THANKS!!!! I am soooo going to try this...and I wouldn't mind if it tasted like pumpkin because I love it so I think maybe if I try it with a white cake mix...it just might taste like pumpkin...MMMMMMM the possibilities are endless...ha!!!!!

timbotina

someone at wok today told me they just add 3/4 c of canned pumpkin to a regular size tub of fat free cool whip and it makes pumpkin mousse, YUMMO!!

kelika71

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Katiekat1182

Bump!

ka_42

I LOVE pumpkin!! I'm making a dip tomorrow for work but it's not very diet conscious.... I'll share anyway! (http://crockpot365.blogspot.com/2008/10/little-dipper-pumpkin-pie-dip-recipe.html) It looks fantastic!

elainecroft

Yum BUMP!

michellewa

OMG try this smoothie. . . 1 frozen banana, 1 cup almond milk, 1 T. butterscotch instant FF/SF pudding, 1/2 cup canned pumpkin and pumpkin pie spice. Put in blender and WOW now I didn't add ice, but I am sure you can you if want.

angdan31

Pumpkin pie (without crust as I prefer---if you use crust, you have to add the nutritional value yourself)
Follow instruction on Libby pan except use 1/2 of a 12oz (equals 3/4 c) can fat free evaporated milk and 3/4c skim milk....then use egg beaters instead of the egg (1/2c of the egg beaters), and splenda in place of sugar

makes 8 servings.... cal-53, fat 0 (really 0.25g to be exact), 5g protein, 219g Sodium, and 2g fiber

Sounds like pumpkin custard instead of pie :-) Yum!

mistiegayle

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christieb143102

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KarenECunningham

I Love pumpkin. Thanks so much for the recipes.:flowerforyou:

csingleton24

Pumpkin smoothie!?!? Yummmm! Can I use Fage for the yogurt or is it too thick?

GuamGrly

Bump!

LoriT129

I posted this recipe on a thread that I started in the Food and Nutrition thread (by mistake!) asking for ideas on Fall veggie recipes and thought I would share this with you all. Sounds sooooo good! I do believe we will be trying it this weekend.


Pumpkin Cheddar Souffles

8 mini pumpkins
4 large eggs
4 tsp. all purpose flour
1/4 tsp baking powder
3 ounces Cabot Habenero Cheddar, diced (about 3/4 cup)
salt and pepper to tase

Preheat oven to 350 degrees. Place uncut pumpkins in large shallow dish and add 1/4 inch of water; cover tightly with foil and bake for 40 minutes, or until tender. Let cool. Reheat oven to 375 degrees. With paring knife, remove tops from pumpkins. Remove and discard seeds, then scoop out flesh, leaving 1/4 inch thick shell. Place four cups of pumpkin flesh in mixing bowl. Seperate eggs, stirring yolks into pumpkin flesh and put whites in seperate bowl. Stir in flour and baking powder into pumpkin mixture, then stir in cheese. Season with salt and pepper. Whip egg whites into stiff peaks. Fold into pumpkin mixture. Spoon souffle mixture into pumpkin shells and place on baking sheet. Bake for 12-15 minutes, or until puffed and set.

Nutritional stats:
144 calories
4g total fat
2g sat fat
131mg sodium
23g carbs
2g fiber
8g protein
158mg calcium

amandapratt

BUMP!

oddgirlout

Yummo! I can't wait to see what else gets posted. Bump!

anumaly

BUMP! i found one can of pumpkin today and it was hidden in soup area. i went all over the aisle and i couldn't find any!

alwardt

Bump Bump

fitbot

oooer pumpkin smoothie sounds amazing.

i personally like to make a nice pumpkin stew (cook with canned tomatoes, onions, garlic, mushrooms, spices, etc). its so perfect for this cold depresso weather.

and

pumpkin soup (sweet potato, celery, carrots, onions, bullion cube, apple, spices, boil & blend)

this is my favest time for food.