If You're A Pumpkin Lover

rachemn

bump! yum!!

unsuspectingfish

It is very easy to freeze fresh pumkin that is available at this time of the year. Simply clean out the pumpkin. Then you can either bake it, or boil it. Once cooled, scrape off the shell, and pack in two cup amounts in empty yogurt containers and freeze. That is enough for a pie, and for most other recipes out there.

If you want to eat the seeds, you boil them first, and then bake them with oil and salt.

The seeds are my favorite part. I could eat them all day.

awoutlaw

bump!!! Sounds yummy!

rachemn

Mini Maple Pumpkin Flans

1/2 cup sugar free maple syrup
2 large eggs
2 egg yolks
1 15oz can pure pumpkin
3/4 cup artificial sweetner or liquid equivelant
pinch salt
1 1/2 tsp pumpkin pie spice
1 12oz can evaporated milk

Pre-heat oven to 350. Lightly spray 8 6oz ramikins. Divide maple syrup evenly between ramikins, coating the bottoms of each. Place dishes into a large roasting pan to use as a water bath.

Beat the eggs and yolks in large bowl. Whisk in pumpkin, sweetener, salt and pumpkin pie spice. Gradually add the evaporated milk and beat until smooth. Stran the mixture through wire strainer over the maple syrup layer in the prepared dishes. Pour very hot water into the roasting pan about halfway up the sides of the ramikins.

Bake for 50-60 minutes until just set. Should have some jiggle in center. Remove from hot water bath and cool to room temperature then chill. When ready to serve, run sharp knife around sides to loosen, place small plate over top of flan and flip over in one quick motion. Gently tap center of bottom of ramikin until baked flan releases unto plate. Top with whip topping and sprinkle of nutmeg.

100 calories per flan and 4 net grams of carbs.

irishredgirl70

I made the Pumpkin Spice cream cheese and love love love it! Mmmmmm, Thanks.

irishredgirl70

I put mine on a english muffin and it was so good!

spa9177

I love love pumkin. When i make coffee in the morning I put a couple shakes of pumpkin pie spice in the coffee filter as it's brewing!! Yum yum!
:drinker:



Created by MyFitnessPal.com - Nutrition Facts For Foods

grassette

Fresh pumpkin seeds

Set seeds aside when cleaning pumpkin
Wash seeds
Steam seeds for 30 min (essential step)
Dry seeds with towel
Spread on cookie sheet
Cover very lightly with vegetable oil
Sprinkle with salt
Oven at 300 degrees. Roast seeds 30 min or until golden brown and crispy

yellowdog77

bump

grassette

Pumpkin Squares

4 eggs
1 1/2 cups sugar
1 cup cooking oil
2 cups pumpkin
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
1 tsp baking soda

Beat oil, sugar, eggs and pumpkin until light and fluffy
Stir dry ingredients together
Add to pumpkin mixture and mix well
Spread on 15x10x1" baking sheet
Bake at 30 min, cool.

Makes a nice bar. Does not need frosting.

healthybabs

I also make pumpkin pie smoothies at this time of year.

For 2:

1/2 cup each plain non fat yogurt, pumpkin, and "milk" (soy, almond, %, whatever)
2 scoops vanilla protein powder
1 frozen banana
pumpkin pie spice to taste
ice for texture.

Like drinking pumpkin pie for breakfast!!!

This sounds absolutely AMAZING!!!! I will be trying this very soon!!!!

How about some canned pumpkin to get the extra fiber and other nutritional value that the spice doesn't have

grassette

Choco Dot Pumkin Cake

This is a family favourite. Very nutritious for the youngsters.

2 cups flour
2 tsp baking powder
1 tsp soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp cloves
1/4 tsp ginger
1/4 tsp allspice
2 cups sugar
4 eggs
2 cups pumpkin
1 cup vegetable oil
1 1/2 cups bran flakes, or use half bran flakes half wheat germ
1 cup chocolate chips
1 cup chopped walnuts

Mix dry ingredients together
Stir in rest of ingredients
Pour into greased and floured bundt or angelfood pan
Bake at 350 degrees for 70 min
Let cool
Remove from pan.

Glaze top with thin icing sugar and orange juice glaze

DHalaby73

Pumpkin Ice Cream Torte
Thaw 10 minutes before serving to slice.


YIELD: 12 servings
COURSE: Desserts, Ice Cream/Sherbet
Ingredients

3/4 cup graham cracker crumbs
2 tablespoons brown sugar
2 tablespoons finely chopped pecans
2 tablespoons butter, melted
Cooking spray
1 cup canned unsweetened pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
9 cups vanilla low-fat ice cream (about 1 1/2 cartons), divided
1/4 cup finely chopped pecans, toasted and divided
1/4 cup jarred caramel topping
Preparation

1. Preheat oven to 350°.

2. Combine first 4 ingredients (mixture will be crumbly). Firmly press crumb mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 350° for 10 minutes; cool on a wire rack.

3. Combine pumpkin and the next 4 ingredients (through cloves) in a bowl. Soften 6 cups ice cream; add to pumpkin mixture, stirring to blend. Spoon half of mixture into prepared pan. Cover with plastic wrap; freeze 1 hour or until firm. Cover and freeze remaining pumpkin ice cream.

4. Soften remaining 3 cups vanilla ice cream; stir in 3 tablespoons pecans. Spread over pumpkin ice cream layer; freeze 1 hour or until firm. Soften remaining 3 cups pumpkin ice cream; spread over vanilla ice cream mixture. Cover; freeze 8 hours or until firm. Cut torte into 12 wedges. Place 1 wedge on each of 12 plates. Place topping in microwave-safe bowl; microwave at HIGH 45 seconds. Top each serving with 1 tablespoon topping; sprinkle with 1/4 teaspoon pecans.

Nutritional Information
Amount per serving
Calories: 260
Fat: 8.2g
Saturated fat: 3.1g
Monounsaturated fat: 2.2g
Polyunsaturated fat: 1.1g
Protein: 5.6g
Carbohydrate: 40.9g
Fiber: 2.8g
Cholesterol: 13mg
Iron: 0.7mg
Sodium: 186mg
Calcium: 168mg

IMYarnCraz33

Bumping for later!

DHalaby73

Ginger Pumpkin Cheesecake
Make this cake a day ahead, and refrigerate. Large crystals of raw brown Demerara sugar look and taste lovely, but the cake is still delicious without it. To prevent the crust from sticking to your fingers while pressing it into the pan, lightly coat your hands with cooking spray.


YIELD: 12 servings (serving size: 1 wedge)
COURSE: Desserts
Ingredients

Crust:
1 cup graham cracker crumbs (about 7 cookie sheets)
3 tablespoons granulated sugar
1/2 teaspoon ground ginger
1 large egg white
Cooking spray
Filling:
1 (8-ounce) block fat-free cream cheese, softened
1 (8-ounce) block 1/3-less-fat cream cheese, softened
3/4 cup granulated sugar
1 tablespoon vanilla extract
2 teaspoons fresh lemon juice
1/2 teaspoon ground ginger
1 (15-ounce) can pumpkin
3 large eggs
1 tablespoon Demerara sugar
Preparation

1. Preheat oven to 350°.

2. To prepare crust, combine the first 4 ingredients in a bowl; toss with a fork until well blended. Press crumb mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 350° for 8 minutes. Cool on a wire rack.

3. Reduce oven temperature to 300°.

4. To prepare filling, place cream cheeses in a food processor; process until smooth. Add 3/4 cup granulated sugar and next 4 ingredients (through pumpkin); process until smooth. Add eggs, 1 at a time; process well after each addition. Pour cheese mixture into prepared pan. Bake at 300° for 50 minutes or until almost set. Turn oven off; partially open oven door. Cool cheesecake in oven 30 minutes. Remove from oven; cool on a wire rack. Cover and chill 8 hours. Sprinkle with Demerara sugar just before serving.

Nutritional Information
Amount per serving
Calories: 194
Calories from fat: 28%
Fat: 6.1g
Saturated fat: 3.3g
Monounsaturated fat: 2g
Polyunsaturated fat: 0.6g
Protein: 7.5g
Carbohydrate: 27.1g
Fiber: 1.3g
Cholesterol: 60mg
Iron: 1mg
Sodium: 254mg
Calcium: 67mg

Just1forMe

Pumpkin Spice Pancakes

Makes 31 (4.5") pancakes, 78 calories each
15 carbs, 1 fat, 2 Protein

Great Value - Extra Fluffy Complete Pancake & Waffle Mix, 5 cup
4 cups water
1 cup 100% Pure Pumpkin
1 ripe Banana - Raw, medium (7" to 7-7/8" long) , mashed
2 TBSP Splenda Brand - Brown Sugar Blend
Pumpkin Pie Spices (cinnamon, nutmeg & cloves), to taste (@2 tbsp)

I make large batches because my whole family LOVES these, so I just freeze the extras. I add mini chocolate chips in
some for the kids (extra calories).

abeautifulvoice

Yum!

CharlieBarleyMom

Oh yes. Definitely! Thanks for the recipes!

tikkamasala

bump! I LOVE fall recipes!

shellymallon

bump

grassette

Check out these pumkin recipes at Recipes for Health: http://topics.nytimes.com/top/news/health/series/recipes_for_health/pumpkin/index.html

kmmille385

bump

grassette

http://www.myfitnesspal.com/topics/show/343472-for-those-craving-starbucks-pumpkin-pie-spice-latte

acarter86

bump

spngebobmyhero

I posted a recipe for pumpkin soup on page 1 and my sister in law plugged it into the recipe calculator on here. Less than 1,000 calories for the entire pot, which means less than 250 calories for a quarter of the recipe! Try it if you like soup, it is so amazing!

TripleJ3

I love pumpkin and eat it all year round!

RMinVA

Forgot I had this one in my "recipe box" too:

Pumpkin Spice Oatmeal

■1 cup old fashioned oats, not quick cook
■1 Tbs whole flax seeds, optional
■2 1/2 Tbs brown sugar, packed
■1/2 tsp cinnamon
■1/4 tsp allspice
■1/8 tsp nutmeg
■1/2 tsp lemon zest
■1/4 tsp salt
■1/2 tsp vanilla
■2 tsp butter, softened
■3/4 cup pumpkin puree
■3/4 cup milk

Topping (you can skip this if you want)::

■1/4 cup pecans, chopped
■2 tsp butter, softened
■1 Tbs brown sugar

Preheat oven to 375 degrees F. Grease 4 individual sized ramekins. Set aside.

Combine the oats through salt in a medium sized bowl. Stir well. In a separate bowl, combine the vanilla, butter, pumpkin, and milk. Whisk thoroughly. Pour the pumpkin mixture into the oats. Stir until combined.

Divide mixture evenly between 4 individual sized ramekins. Place ramekins on a baking sheet (this makes it easier to move in and out of the oven.). Bake at 375 degrees F for 10 minutes.

Meanwhile, combine the ingredients for the topping: chopped pecans, butter, and brown sugar. After the oatmeal has baked for 10 minutes, remove and divide topping mixture evenly between the ramekins. Bake and additional 7 minutes. Cool for 5 minutes before serving. Top with a splash of milk and raisins, if desired.

grassette

bump

jojopel

Oh my goodness! This is pumpkin lovers' heaven! Thanks everyone for posting your recipes.

RoadsterMomma

bumping for later - thanks everyone for sharing!!!