help -pumpkin

goddesswt

does anyone have a recipie for pumpkin pie or cookies made with real pumpkin? The kids want to use "real pumpkin this year mom".... lol

goddesswt

does anyone have a recipie for pumpkin pie or cookies made with real pumpkin? The kids want to use "real pumpkin this year mom".... lol

kirstina_23

follow the other receips the only difference is -

clean and scrape the inside of the pumkin into a pot (no seeds or stringy stuff)

boil untill soft-drain and let sit to get most of the water out

this is for 3lbs of squash
1/2 cup of brown sugar
2 eggs
1/4 cup of sweetned condensed milk
2tsp of baking powder
1 1/2 teaspoon of cinnamon
1/2 ts salt
1/2 ts ginger
1/4 ts all spice
1/4 ts of baking soda
blend all together
thats a family receipe so its really not a diet receipe but you can alter it to make it with less sugar or use sweetner instead but i cant gurantee the taste! We make this wih filo dough - I also had left over so i made mini cheesecakes with cookie in the bottom of cupcake pan lined with papercup and the the cheesecake mixed with pumkin(350 25-30min)
u can use light cream cheese sweetners and low fat cookies

goddesswt

Thank you so much! :-) The kids will be so excited

ChubbyBunny

Pumpkin Puree (allrecipes.com)
Submitted by: SYMKA
Rated: 4 out of 5 by 37 members Prep Time: 30 Minutes
Cook Time: 1 Hour Ready In: 1 Hour 30 Minutes
Yields: 5 servings

"This is a simple method for preparing pureed pumpkin. The pumpkin may be stored in the freezer for later usage in pies, muffins, etc."

INGREDIENTS:
1 sugar pumpkin

DIRECTIONS:
1. Preheat oven to 325 degrees F (165 degrees C).
2. Cut the pumpkin in half, stem to base. Remove seeds and pulp. Cover each half with foil.
3. Bake in the preheated oven, foil side up, 1 hour, or until tender.
4. Scrape pumpkin meat from shell halves and puree in a blender. Strain to remove any remaining stringy pieces. Store in the freezer in freezer safe bags.


Pumpkin Cookies
Ingredients
½ cup butter flavored shortening (OR applesauce)
1 cup white sugar
1 cup pumpkin puree
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
Pinch of nutmeg
¾-1 cup butterscotch chips
1/4- 1/2 cup white chips


1. Preheat oven to 350 degrees.

2. Grease cookie sheets.

3. In a medium bowl, cream shortening and sugar. Stir in pumpkin and vanilla.

4. In a separate bowl, sift together flour, salt, baking soda, baking powder, cinnamon, and nutmeg; stir into the creamed mixture. Add chips, mix thoroughly.

5. Drop dough by teaspoonfuls onto prepared cookie sheets.

6. Bake for 13-14 minutes.

7. Remove from oven. Allow to cool on cookie sheets for several minutes before transferring to a wire cooling rack.

Yields: 20 cookies (but varies due to size)

Notes:
*Use Pumpkin Pie Spice, instead of cinnamon and nutmeg.
*Use different flavors of chips (cinnamon, white, milk, etc).
*Use equal amounts unsweetened apple sauce in place of shortening

keiko

Don't try to use those pumpkins that you buy for carving. They have no flavor. You will want to use the varieties that are grown for eating. They should feel heavy for their size.

Standard Orange (Small) All 2 to 5 pounds,
Baby Bear (small, flattened shape; fine stem)
Baby Pam; Oz (hybrid, semi-bush; very smooth skin, heavy stem, immature yellow color)
Small Sugar or New England Pie (the standard pie type)
Spooktacular (hybrid; bright orange; ribbed; strong stem)
Sugar Treat (hybrid; semi- bush; bright color)
Winter Luxury (old variety, good for cooking; unique netted skin)

Pumpkin is good roasted like any of the winter squash.
I just made soup yesterday. A couple of weeks ago it was Rigatoni with pumpkin and bacon.

Have fun baking!
Kelly

may_marie

hi there..

i posted this yesterday !!

http://www.myfitnesspal.com/topics/show/29100-pumpkin-recipes-clean-eating

hope that helps !
may