Cooking Challenge: Pumpkin

SusanRN2b

oh i actually tried making a pumpkin casserole last week!
i tried to combine these two recipes using food i already had at home:

http://webesharin.com/2007/11/05/pumpkin-casserole/
http://www.recipe4living.com/recipes/baked_pumpkin_casserole.htm

NAME OF RECIPE: Pumpkin Casserole

INGREDIENTS:

1 29oz can of Libby's Pumpkin
1 cup light vanilla soy milk
1/2 cup almonds (crushed)
3 eggs
3 Tbsp blue agave sweetener
2 Tbsp promise light butter
what else did i use... just any pumpkin pie spices you think would be good, i had a pumpkin pie spice mix from trader joe's

whole almonds to decorate the top

feel free to change the ingredients as you see fit, this is just what i did.

DIRECTIONS:

mix all of it except the whole almonds in a bowl, put in a casserole dish.
then decorate the top with the whole nuts!
bake at 350 degrees for about 40-50 minutes depending on your oven.

CALORIES PER SERVING: 152
HOW MANY IT SERVES: depends on how you cut it. i cut the whole thing into 9 pieces of about equal size
OPINIONS ON HOW IT TASTED, ETC: i liked it a lot! a little too almondy for me, but it's a great pumpkin pie substitute. or at least i'm going to make it for my family for thanksgiving! but this time i will use pecans instead of almonds, as i like them better.
PICTURE (optional):

Hey Double!

I just want to know where you got your before & after graphic. It's neat!

Susan

Oh and Happy Thanksgiving and thanks for the recipes!

JensLogin

Bump... too yummy!

inskydiamonds

Join the challenge before tomorrow night!

inskydiamonds

Vote for the best pumpkin recipe! You have until Wednesday the 1st at 5PM PST to get the votes in!

http://www.scribbld.com/customview.cgi?user=whiskey&styleid=27146

maeadair

PUMPKIN SAUSAGE SOUP
serves 6

ingredients:
1-1.25 lbs bulk breakfast sausage - I make my own sausage, but you could use Jimmy Dean or some other sausage
1/2 a large onion, minced
1/2 cup mushrooms, sliced
1 small cooking pumpkin, peeled and cut into 1-inch chunks (or one 15-oz can of pumpkin)
4 cups chicken stock
1 tsp dried oregano
1 tsp dried thyme
pinch of dried rosemary
1 tsp paprika
pinch of red pepper flakes
1 tsp sea salt or to taste
2 T butter or some other more paleo cooking fat - I like to use Coconut Oil
1/2 cup coconut milk

Heat the butter in a heavy deep pot and saute the mushrooms over medium-high heat until golden. Remove from the pot to a small bowl, leaving the butter. Add the onions to the pot and saute them until golden, then remove them to a separate bowl. Add the sausage to the pot and brown it until it is cooked through and looks tasty. Remove the sausage from the pot and set aside.

Add the pumpkin to the pot and deglaze with the chicken stock. Add the onions back in and simmer until the pumpkin is soft, about 10 minutes. Puree the soup (a hand blender is easiest, but a regular blender will do). Add in all the remaining ingredients except the coconut milk (don't forget to add in the cooked mushrooms and sausage!), and simmer for 20 minutes. Remove from the heat and stir in the coconut milk.

---

That's the hard way to make the soup. The easy way is to cook the onions, mushrooms and sausage all together at once and use canned pumpkin, saving some steps and a dirty blender. The easy way makes perfectly fine soup, but it won't have the same layers of texture and flavor that the harder version does.

What is the damage?...Calories per what size serving?

maeadair

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.

We love pancakes! What are the values....Calories, carbs etc ? Do you know?

Grokette

PUMPKIN SAUSAGE SOUP
serves 6

ingredients:
1-1.25 lbs bulk breakfast sausage - I make my own sausage, but you could use Jimmy Dean or some other sausage
1/2 a large onion, minced
1/2 cup mushrooms, sliced
1 small cooking pumpkin, peeled and cut into 1-inch chunks (or one 15-oz can of pumpkin)
4 cups chicken stock
1 tsp dried oregano
1 tsp dried thyme
pinch of dried rosemary
1 tsp paprika
pinch of red pepper flakes
1 tsp sea salt or to taste
2 T butter or some other more paleo cooking fat - I like to use Coconut Oil
1/2 cup coconut milk

Heat the butter in a heavy deep pot and saute the mushrooms over medium-high heat until golden. Remove from the pot to a small bowl, leaving the butter. Add the onions to the pot and saute them until golden, then remove them to a separate bowl. Add the sausage to the pot and brown it until it is cooked through and looks tasty. Remove the sausage from the pot and set aside.

Add the pumpkin to the pot and deglaze with the chicken stock. Add the onions back in and simmer until the pumpkin is soft, about 10 minutes. Puree the soup (a hand blender is easiest, but a regular blender will do). Add in all the remaining ingredients except the coconut milk (don't forget to add in the cooked mushrooms and sausage!), and simmer for 20 minutes. Remove from the heat and stir in the coconut milk.

---

That's the hard way to make the soup. The easy way is to cook the onions, mushrooms and sausage all together at once and use canned pumpkin, saving some steps and a dirty blender. The easy way makes perfectly fine soup, but it won't have the same layers of texture and flavor that the harder version does.

What is the damage?...Calories per what size serving?

I will have to calculate it from the recipe converter and then re-post it. I don't count calories, only carbs (and I do that loosely) since I don't eat packaged or processed foods. Typically, I just eat since going "Paleo" style and you are eating local and organic foods........

inskydiamonds

Make sure you vote before Wednesday 5PM PST!

jchapman1957

I know it's too late to enter the challenge, but here is a recipe that has helped get through the past week without craving pumpkin pie. MFP recipe database had this at 118 calories/serving.

Pumpkin Cheesecake Pudding (Low Calorie)

2 boxes Jello Instant Sugar & Fat Free Cheesecake Pudding Mix
1 can pumpkin (16 oz)
3 cups skim milk
1 tsp Vanilla
1 tsp Pumpkin pie spice
1 1/2 tsp cinnamon
4 each Honey Graham Cracker (Low Fat)
16 tbs Cool Whip Lite

1. Blend 1st 5 ingredients in blender for 2 minutes. Pour into 32 oz container and refrigerate for 30 minutes. Serve with 1/2 low fat graham cracker crumbled on top and 2 tablespoons No Fat or Lite Cool Whip.

Servings: 8

Cooking Times
Preparation Time: 10 minutes
Inactive Time: 30 minutes
Total Time: 40 minutes

Nutrition Facts
Serving size: 1/8 of a recipe (6.6 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 148.01
Calories From Fat (15%) 21.86
% Daily Value
Total Fat 2.53g 4%
Saturated Fat 2.15g 11%
Cholesterol 1.84mg <1%
Sodium 528.91mg 22%
Potassium 273.79mg 8%
Total Carbohydrates 27.62g 9%
Fiber 2.32g 9%
Sugar 10.54g
Protein 4.3g 9%

inskydiamonds

Voting will be closed tonight at 5PM! Make sure you vote!

inskydiamonds

Congratulations to egbkid for her pumpkin chocolate chip cookies!!
Make sure you enter the turkey challenge: http://www.myfitnesspal.com/topics/show/137554-cooking-challenge-turkey

olso123

bump

krazyforyou

Pumpkin sherbert: 2 1/4 cup 1% milk, 1/2 cup + 2tbsp sugar, 1 cup pumpkin puree, 2tsp vanilla, 1/2 tsp cinnamon, 1/4 tsp nutmeg, pinch of both clove and salt. Mix milk, sugar, and pumpkin and bring to a boil, turn to low and simmer 30 seconds. Add spices, salt and vanilla. Place in refrigerator till cold. Put in ice cream maker and run till firm. Recipe from Skinnytaste.com. Serving 1/2 cup, calories 153, 1.2 g of fat, 4.1 protein, 31 carbs, 29.1 sugar Tastes like pumpkin pie in a ice cream.

chubiD

bump

I didn't know about this challenge and I'm loving it already! Kudos to whoever came up with this great idea

OhThatBlonde

I didn't know about the challenge either; but I think this is a GREAT idea. I'll def look for them in the future. Everyone's recipes looked soo yummy!! thanks

fancyacuppa

Oh my gosh, I'm feeling all inspired! Will be doing pumpkin recipe research this evening

gloriapiz55

Bump! Thanks

Runnerslove

this is exactly what I am in the mood for, thanks!

Cara85K

bump. I love me some pumpkin!

peace_pigeon

I know it's over but this is too good not to share:

Curried Pumpkin and Coconut milk soup

2 cans of 100% pumpkin
2 cans of coconut milk (you can use light)
4-6 cups broth (chicken or veggie)
2 shallots
coconut oil
1 tablespoon of chopped lemongrass
1 inch (+ or -) minced ginger
1 + 1/2 limes juiced
3 tbl good quality curry powder
salt and pepper to taste
cilantro, roasted pumpkin seeds and plain greek yogurt to garnish

Saute minced shallots, ginger and lemongrass in coconut oil until tender. Add curry powder and saute, stirring on low for one minute. Add 1/2 cup of broth and scrape up any brown bits. Add the pumpkin and stir over low heat until well mixed. Slowly add broth and bring to a boil. Add lime juice and salt and pepper to taste. Add coconut milk and bring back to a simmer. Serve garneshed with greek yogurt, roasted pumpkin seeds and cilantro. Enjoy!

When I made it last, I used regular coconut milk and it think it turned out to be about 265 calories per serving