pumpkin YEAH we have PUMPKIN--recipes

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Replies

  • heathersmilez
    heathersmilez Posts: 2,579 Member
    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
    heathersmilez Posts: 2,579 Member
    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
    fitbot Posts: 406
    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
    Dubby62 Posts: 20 Member
    Maybe sandwich it between graham crackers? Just a thought.(the cool whip & pumpkin)?
    According to Timbotina.
  • thanks for the pumpkin muffin recipe Shannon!
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  • 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
    karissastephens Posts: 324 Member
    bummpp
  • timbotina
    timbotina Posts: 1,130 Member
    bumping to not loose it
  • timbotina
    timbotina Posts: 1,130 Member
    bumping for the recipies
  • frostiegurl
    frostiegurl Posts: 708 Member
    Bump
  • dmoses
    dmoses Posts: 786 Member
    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!
  • Oh I LOVE that site!! Amazing stuff!
  • 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
    keyer23 Posts: 114 Member
    I'm not getting the BUMP thing. Are you talking about saving up calories so you can "spend" them on these recipes?
  • LJA1968
    LJA1968 Posts: 516 Member
    Bump.
  • JoniBologna
    JoniBologna Posts: 653 Member
    bumpers...so glad it's Pumpkin season again!!
  • jlrae
    jlrae Posts: 35
    BUMPITY BUMP!
  • ParisPenguin
    ParisPenguin Posts: 39 Member
    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
    Emmadennewitz Posts: 106 Member
    Love all these ideas. Yummy!!
  • sewerchick93
    sewerchick93 Posts: 1,438 Member
    BUMP!!!!!!
  • bump! I've always wanted to make recipes with pumpkin but didn't know what else was out there other than pie!
  • tjames30
    tjames30 Posts: 229 Member
    YUMM!!!
  • Tangerine302
    Tangerine302 Posts: 1,509 Member
    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). :)
  • I love all the pumpkin recipies. I have been looking for ways to use pumpkin! thanks!
  • skinnyme4731
    skinnyme4731 Posts: 9 Member
    Sounds Great!:wink:
  • great recipes!
  • jarirhea
    jarirhea Posts: 27 Member
    bump
  • 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
    grassette Posts: 976 Member
    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
    grassette Posts: 976 Member
    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.

    ******************************

    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.