pumpkin YEAH we have PUMPKIN--recipes

heathersmilez

I've heard you and others mention this so-called pumpkin shortage of 2009, I never noticed anything. We had tones of pumpkins here in Toronto, actually I noticed the cost of a pumpkin before Halloween went up by about $1 this year so I would have thought this year’s crop wasn't so good. Anyway, guess that depends on where you are from and your profile didn't say.

heathersmilez

why canned!??? fresh is so much more awesome & healthy!

Canned has more fiber though. It does have more sugar but not significantly and when you think about the effort of cleaning and cooking a pumpkin + energy being waisted with the stove and the fact that a can is the same cost as a pumpkin, might as well go for what’s easier.

That being said, I've never cooked with a pumpkin, I only eat their seeds.

Facts:
Canned pumpkin (w/o salt): 83 cal, 0.7 fat, 7.1 fibre, 8g sugar
Fresh pumpkin: 30 cals, 0.1 fat, 0.6 fibre, 1.6 sugar.

* Both are for one cup

fitbot

i dont know... i feel that things that have been canned cannot possibly have the same amount of nutrients... but i believe in cooking pretty much everything from scratch

Dubby62

Maybe sandwich it between graham crackers? Just a thought.(the cool whip & pumpkin)?
According to Timbotina.

awesome_orchid

thanks for the pumpkin muffin recipe Shannon!

Created by MyFitnessPal.com - Free Weight Loss Tools

masurylady

why canned!??? fresh is so much more awesome & healthy!

Canned has more fiber though. It does have more sugar but not significantly and when you think about the effort of cleaning and cooking a pumpkin + energy being waisted with the stove and the fact that a can is the same cost as a pumpkin, might as well go for what’s easier.

That being said, I've never cooked with a pumpkin, I only eat their seeds.

Facts:
Canned pumpkin (w/o salt): 83 cal, 0.7 fat, 7.1 fibre, 8g sugar
Fresh pumpkin: 30 cals, 0.1 fat, 0.6 fibre, 1.6 sugar.

* Both are for one cup

karissastephens

bummpp

timbotina

bumping to not loose it

timbotina

bumping for the recipies

frostiegurl

Bump

dmoses

i just made brownies using canned pumpkin in place of oil, eggs, etc. just brownie mix and 1 can of pumpkin. my brownies are like little fudge bites, and my husband loves them too!

marinamoreno

Oh I LOVE that site!! Amazing stuff!

marinamoreno

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!

Oops!! I meant to post that here!! I love that site LOL

keyer23

I'm not getting the BUMP thing. Are you talking about saving up calories so you can "spend" them on these recipes?

LJA1968

Bump.

JoniBologna

bumpers...so glad it's Pumpkin season again!!

jlrae

BUMPITY BUMP!

ParisPenguin

Yummo! Trying this tonight! (I love to freeze fat free cool whip so I can eat it kind of like ice cream...doing that too!)

Thank you!

Emmadennewitz

Love all these ideas. Yummy!!

sewerchick93

BUMP!!!!!!

ejackson127

bump! I've always wanted to make recipes with pumpkin but didn't know what else was out there other than pie!

tjames30

YUMM!!!

Tangerine302

Bump makes it so you replied to this post. You can then go to your "my topics" section and find all of the topics you posted in. The pumpkin recipes will be there (this post).

webbwards

I love all the pumpkin recipies. I have been looking for ways to use pumpkin! thanks!

skinnyme4731

Sounds Great!

Tonyajangel

great recipes!

jarirhea

bump

salmoninthebeak

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

If it's too thick with Fage, just add a bit more skim milk

grassette

Pumpkin Pound Cake

2 3/4 cups sugar
1 1/2 cups of butter
1 tsp vanilla
6 eggs
3 cups flour
1/2 tsp baking powder
1/2 tsp salt
3/4 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1 cup pumkin

Cream sugar and butter. Add vanilla and eggs, one at a time, beating until well blended after each addition.
Combine dry ingredents. Alternately add dry ingredients and pumpkin to the butter mixture.
Pour batter into a greased and floured 12 cup tube pan
Bake at 350 for 60-70 min, or until a toothpick comes out clean when inserted in centre. Cool for 15 min.
Invert onto serving plate.

Make up the walnut sauce:

1 cup brown sugar
1/4 cup dark corn syrup
1/2 cup whipping cream
2 Tbsp butter
Dash salt
1/2 tsp vanilla
1/2 cup chopped walnuts

Combine brown sugar, syrup, cream butter and salt. Cook over medium stirring constantly until mixture boils. Reduce heat and simmer t min, stirring constantly. Stir in vanilla and walnuts.

Pour some of the sauce over the cake as a garnish. Save the rest in a gravy boat to pour out over each individual serving.

Not low cal, this is an excellent dish for pot luck suppers and family feasts where nobody counts calories.

grassette

Now, for a more reasonable recipe for dieters:

Thresher's Pumkin Soup

2 TBsp butter
2 onions, chopped
2 Tbsp Flour
5 cups chicken stock
1 lb raw diced pumkin
1 tsp nutmeg
pinch cloves
salt, pepper
8 oz tomatoes, skinned, seeded, chopped
1 1/4 milk
Optional 4 tbsp sour cream

Melt butter and add onions and saute until soft. Add flur and cook for 1 min. Stir in stock and bring to a boil. Add pumkin, spirces, salt and peper to taste, tomatoes and milk. Stir well. Cover and simmer for 30 min. Puree. Serve hot with croutons, or allow to cool and serve chilled with a spoon of sour cream.

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Fresh pumpkin is coming into the stores in anticipation of Halloween. If you put a light bulb instead of a candle in your jack' o'lantern, you can use thepumpkin in this soup the very next morning. We just love cooking up batches of pumpkin and freezing them to use all winter.