Fall is ON ITS WAY!! Lets share delish PUMPKIN treats!:D

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  • spunkysuzi
    spunkysuzi Posts: 4 Member
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    bump :)
  • cshore54
    cshore54 Posts: 70
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    Another pumpkin lover here. I can't wait to try some of these recipes soon! My recipe is for the ineer part of the pumpkin pie without the crust. Basically it is the recipe on the back of the pumpkin can, with a few variations.

    Preheat oven to 425 degrees

    Mix together in large bowl:
    1 - 29oz can of pumpkin (or 2 15 oz cans) {280 cals}
    2 cans fat free or skim evaporated milk {600 cals}
    1 cup egg substitute such as Eggbeaters {120cals}
    1 tsp salt
    1 cup splenda {96 cals}
    2 tsp pumpkin pie spice, or to taste.

    Spray 13x9 pan with nonstick cooking spray
    Pour mixture into pan

    Bake 15 minutes at 425 gegrees
    Reduce heat to 350 degrees and bake 40-50 minutes longer or until knife inserted into center comes out clean

    Serves 12 for 91 calories per serving or can cut to serve 9 at 121 calories per serving
    Top with 2 tablespoons Cool Whip Free and add 15 calories.

    Pumkin pie with much less guilt.
  • TheRiot
    TheRiot Posts: 12 Member
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    I'm wondering about the sugar free pumpkin syrup as well.. I would love to get my hands on some of it! Any particular brand or store to check?
  • MeredithRN
    MeredithRN Posts: 119 Member
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    Love Fall, Love pumpkin, Love this post!
  • PlanetVelma
    PlanetVelma Posts: 1,231 Member
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    bumping this for later!
  • dlyeates
    dlyeates Posts: 875 Member
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    I haven't tried this but boy does it look good. I love the website www.3fatchicks.com. Great recipes!!!!

    Pumpkin Streusel Pie

    recipe ingredients
    1 (15-ounce) can pumpkin
    1 (12-ounce) can evaporated skimmed milk
    1/2 cup fat-free cholesterol-free egg product
    1/2 cup sugar
    1/2 cup all-purpose flour
    1 1/2 teaspoons pumpkin pie spice
    3/4 teaspoon baking powder
    1/8 teaspoon salt
    2 teaspoons grated orange peel

    BROWN SUGAR TOPPING
    1/4 cup packed brown sugar
    1/4 cup quick-cooking oats
    1 tablespoon margarine, softened

    recipe directions
    Heat oven to 350°. Spray pie plate, 10 × 1 1/2 inches, with cooking spray. Prepare Brown Sugar Topping by combining ingredients in a small bowl, and set aside.

    Place remaining ingredients in blender or food processor in order listed. Cover and blend on medium speed until smooth. Pour into pie plate. Sprinkle with topping.

    Bake 50 to 55 minutes or until knife inserted in center comes out clean. Cool 15 minutes. Refrigerate about 4 hours or until chilled.


    Serves: 8 - Nutrition Information Per Serving:
    calories total fat sat fat protein fiber sodium (mg) carbs ww pts
    184 2 0 6 2 172 37 3
  • dlyeates
    dlyeates Posts: 875 Member
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    Pumpkin puree is a must to have on hand in every kitchen! I take any cake mix and substitute the eggs and oil for pumpkin puree and wah-lah! you have cut the calories to 80 cals a cupcake and the recipe is now Vegan. Enjoy!

    what a great idea!! i'm definitely going to try this !! THANK YOU!!

    How much pumpkin?!?!? I want to try this!!!!
  • keyer23
    keyer23 Posts: 114 Member
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    Yes, yes, yes...please post it!
  • cali_co
    cali_co Posts: 38
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    Bump
  • suemar74
    suemar74 Posts: 447 Member
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    So I was reading this thread yesterday and started craving all things pumpkin. I went to our local Kroger to pick up some cans and there was none on the shelf. At all. Not a single, dent can.

    Maybe there was a display somewhere...

    I found an employee over by the Halloween aisle and asked them where I could find some.

    "Yeah, I think that's a seasonal item. I don't think we're selling it right now."

    My eyes twitched over to the shelves filled with the brown and orange bags of Halloween candy.

    Ah. Of course. Seasonal. How silly of me.

    Sigh.
  • nicolemarie045
    nicolemarie045 Posts: 131 Member
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    Someone posted these last fall, and I LOVED them...they are not my recipe, but worth a repost!

    For Cupcakes:

    2 cups moist style spice cake mix
    1 cup canned pure pumpkin (not filling)
    1/3 cup liquid egg substitute
    1/8 teaspoon salt

    For Frosting:

    1/2 cup plus 1 tablespoon Cool Whip Free, Thawed
    2 Tablespoons Splenda
    2 Tablespoons FF cream cheese
    1 tablespoon canned pure pumpkin
    1 teaspoon sugar free fat free vanilla instant pudding mix
    1/8 teaspoon cinnamon

    DIRECTIONS:

    Preheat oven to 350.
    In a medium mixing bowl, combine all of the frosting ingredients, stirring until well mixed. Refrigerate until cupcakes are ready to be frosted.
    In a large mixing bowl, combine cupcake ingredients plus 1/2 cup water. Mix well.
    Bake for 15 minutes.
    FROST AND ENJOY!!

    With 12 cupcakes they are 109 calories each with frosting, 1 g of fat 13 g sugar. and SO YUMMY!
  • mlally1014
    mlally1014 Posts: 119 Member
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    bump
  • thamre
    thamre Posts: 642 Member
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    bump
  • ElvenMother427
    ElvenMother427 Posts: 49
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    Here is a low fat/cal spin on Pumpkin Ravioli, which is usually made in a butter sauce, but this one is delicious :):)

    Filling:

    1 1/2 Cups Pumpkin puree
    1/8 Cup Italian style bread crumbs
    2 Tbsp shredded Parmesan cheese
    1/2 tsp salt
    1/4 tsp pepper
    1 tsp dried sage
    1 tsp ground nutmeg

    20-30 square wonton wrappers

    -mix all ingredients in a medium bowl and place 1 Tbsp pf mix in the middle of a wonton wrapper. Fold wonton into a triangle shape and seal with water on edges.
    -simmer (not boil) for approximately 2 minutes ( I usually do them in batches of about 5 so they don't stick together)
    -spray a frying pan with nonstick spray and lightly pan fry till wonton is a little crispy
    -cover with sauce and top with chopped hazelnuts or walnuts (optional)

    Sauce:

    1 Cup 2% milk
    1Tbsp flour
    1 1/2 Tbsp butter
    1/2 C (3oz) Gorgonzola cheese

    -combine milk and flour in small sauce pan, boil for 1 minute until thickened, stirring constantly
    -add butter, stir till melted
    -add cheese, stir till melted
    -pour over ravioli :)

    Nutritional info:

    1 serving= 5-6 ravioli, 3 Tbsp sauce, 1 1/2 tbsp nuts 250 cal/10g fat/10 g protein
  • ElvenMother427
    ElvenMother427 Posts: 49
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    Here is one more:

    Pumpkin Peanut Soup- Serves 6

    Ingredients:

    2 Tbsp butter
    1 1/4 Cup chopped onion
    1/4 Cup chopped shallots
    2 cloves garlic, chopped
    1/2 tsp marjoram
    1/4 tsp thyme
    3 Cups fat free chicken broth
    1 15oz can of pumpkin puree
    1 1/2 C 2% milk
    1 C fat free (or 1/2 c reduced fat) Peanut Butter

    -melt butter in large pot
    -add onion, shallots, and garlic, stir 3-5 minutes or till tender
    -stir in herbs and cook one minute
    -stir in broth and pumpkin, bring to a boil
    -cover and reduce heat to low, simmer 15-20 minutes, stirring occasionally
    -remove from heat, stir in milk and peanut butter
    -transfer in batches to a blender (or use an immersion blender) until smooth
    -return to heat and cook on medium heat 5-10 minutes
    -can be topped with ff sour cream

    Nutritional info:

    1 serving = 228 calories/10 g fat/ 6 g protein
  • ncwingnut71
    ncwingnut71 Posts: 292 Member
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    bump for later - I LOVE pumpkin!
  • TripleJ3
    TripleJ3 Posts: 945 Member
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    lol, I'm looking forward to autumn too (that's what us brits call fall) We don't eat much pumpkin here- just use them generally as halloween lanterns! But, this is changing and I for one plan to nom a lot of pumpkin this year.

    Thai pumpkin soup- serves 6, 192 cals per portion.

    1.5kg pumpkin- cubed, peeled and roasted
    2 cloves garlic, crushed
    1 onion, chopped
    1 thumb sized piece of fresh root ginger, chopped
    1-2 stalks of lemongrass, bruised
    3-4 tbsp thai red curry paste
    1 400ml can reduced fat coconut milk
    850ml vegetable stock (broth)
    1 chopped fresh red chilli, to garnish
    juice from 1/2 a big lime, or 1 whole small lime
    2 tsp sugar
    black pepper

    Sautee the onion, ginger & garlic in a saucepan and then add the curry paste, stock, pumpkin & whizz with a hand blender (or put the lot into a blender then return to the pan).

    Return to the heat, and simmer gently. Add the lemongrass stalks, lime juice, sugar & pepper and simmer for 10-15 mins to infuse. At the least minute, stir in the coconut milk and warm through. Serve sprinkled with chilli slices.

    Roast pumpkin and spinach lasagne- 415 cals per portion

    http://www.bbcgoodfood.com/recipes/67609/roast-pumpkin-and-spinach-lasagne

    Kale, Pumpkin and bacon crock pot stew- 225 cals per portion:

    http://www.bbcgoodfood.com/recipes/8910/kale-pumpkin-and-bacon-pot

    I cant wait to try this soup! At a local Thai restaurant my favorite dish is Pumpkin Curry!
  • TripleJ3
    TripleJ3 Posts: 945 Member
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    Pumpkin Butter??? Why have I never had this before....I will make it my mission to find some SOON!! :D Happy Tuesday everyone!

    Look at www.skinnyrecipes.com
    I will be making it tom, so I can't say how good it is but there is pumpkin butter and pumpkin pancakes!
    PS-fall is my fav time of year as well.

    I love that pumpkin butter recipe! I have some in my fridge right now. I decrease the brown sugar since I don't need it that sweet but the possibilities on what you can do with the pumpkin butter are endless!
  • TripleJ3
    TripleJ3 Posts: 945 Member
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    Dutch Apple-Pumpkin crisp

    1 1/2
    cups chopped peeled apples (2 small)
    3/4
    cup Gold Medal® all-purpose flour
    3/4
    cup packed brown sugar
    1/4
    cup butter or margarine, softened
    1/4
    teaspoon pumpkin pie spice
    1
    cup canned pumpkin (not pumpkin pie mix)
    1/3
    cup granulated sugar
    1/4
    cup milk
    2
    tablespoons Gold Medal® all-purpose flour
    1/2
    teaspoon pumpkin pie spice
    1
    egg
    Whipped cream, if desired

    Heat oven to 350°F. Spread apples over bottom of 9-inch glass pie plate. Microwave uncovered on High 4 to 6 minutes or until apples are crisp-tender.
    Meanwhile, in small bowl, toss 3/4 cup flour, the brown sugar, butter and 1/4 teaspoon pumpkin pie spice until crumbly. Set aside.
    In medium bowl, beat remaining ingredients except whipped cream with wire whisk until smooth. Pour over apples. Sprinkle with flour mixture. Bake 30 to 35 minutes or until golden brown and set. Cool 20 minutes. Serve warm with whipped cream.
    Makes 8 servings
  • mrsbrown2k1
    mrsbrown2k1 Posts: 139
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    Thanks for all the great recipes. I can't wait to try some out! I have several cans of pumpkin in the pantry already...our walmart stockes them all year round. : ) Plan on whipping one fo these recipes up over the weekend.

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