Wanted: All Things Pumpkin-y

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  • dmvbnoslo
    dmvbnoslo Posts: 213 Member
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    Go to http://www.hungry-girl.com and search for pumpkin recipes or google hungry girl pumpkin recipes... she has lots of them!
  • MindyBlack
    MindyBlack Posts: 954 Member
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    Bumpity bump bump bump!
  • Wendyma1
    Wendyma1 Posts: 289 Member
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    Bump
  • sleepytexan
    sleepytexan Posts: 3,138 Member
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    I saved this recipe in the database, should you like to use it in your food diary:

    LL HOMEMADE PUMPKIN CHOCOLATE CHIP MUFFINS

    yield: 28 muffins

    Cal: 136, Carb: 22, Fat: 4, Pro: 3, Fiber: 1

    Preheat oven to 350 degrees

    Mix all ingredients:

    3 large eggs
    1 1/3 c. sugar
    1/4 c. oil
    3/4 c. unsweetened applesauce
    2 c. pumpkin puree
    3 c. all purpose flour
    2 t. baking powder
    2 t. baking soda
    1/2 t. salt
    3/4 t. cinnamon
    2 t. vanilla
    1/2 c. chopped walnuts
    1/2 c. semi-sweet chocolate chips (I used Ghirardelli)

    Spray muffin tins with non-stick spray. Use standard ice cream scoop (the kind with a lever) to evenly distribute batter -- level scoops should get you 28 muffins.

    Bake 15 minutes, cool in pans on rack 10 minutes and then remove.
  • Corruptkitten
    Corruptkitten Posts: 157 Member
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    Oh my yum!!!
  • DHalaby73
    DHalaby73 Posts: 980 Member
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    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
  • DHalaby73
    DHalaby73 Posts: 980 Member
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    Chocolate Chip Pumpkin Bread
    Enjoy this sweet and spicy chocolate chip pumpkin bread for breakfast or as a tasty mid-afternoon treat.

    YIELD: 32 servings (serving size: 1 slice)
    COURSE: Breakfast/Brunch, Breads
    Ingredients

    2 cups sugar
    2 cups canned pumpkin
    1/2 cup canola oil
    1/2 cup fat-free vanilla pudding
    4 large egg whites
    3 cups all-purpose flour
    2 teaspoons ground cinnamon
    1 1/4 teaspoons salt
    1 teaspoon baking soda
    1 cup semisweet chocolate chips
    Cooking spray
    Preparation

    Preheat oven to 350°.

    Combine first 5 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, salt, and baking soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips.

    Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pans on a wire rack, and remove from pans. Cool completely on wire rack.

    Nutritional Information
    Amount per serving
    Calories: 152
    Calories from fat: 30%
    Fat: 5g
    Saturated fat: 1.2g
    Monounsaturated fat: 2.5g
    Polyunsaturated fat: 1.1g
    Protein: 2g
    Carbohydrate: 26.5g
    Fiber: 1.1g
    Cholesterol: 0.0mg
    Iron: 1mg
    Sodium: 137mg
    Calcium: 10mg
  • yellowdog77
    yellowdog77 Posts: 64
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    BUMP!!! :):):) I love pumpkin. Now I just wish we could merge all the pumpkin recipe threads into one :)
  • j_courter
    j_courter Posts: 999 Member
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    i've been eating pumpkin in my oatmeal for breakfast...

    1/2 C old fashioned oats
    1/4 C canned pumpkin
    1 t. brown sugar
    sprinkle with pumpkin pie spice or cinnamon!

    yummy! :-)
  • tisamg
    tisamg Posts: 62 Member
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    Just found this the other day on hungrygirl.com:

    Chocolate Cake
    1 box chocolate cake mix, dry
    1 15 oz can pumpkin (not pumpkin pie filling)

    Mix with wooden spoon until moistened
    Spray 9 x 13
    Bake @ 350 about 20 minutes
    Check with toothpick

    Should be moist, don't overcook.

    This site had other great recipes using pumpkin. Granted, I have not gotten a chance to make this cake yet, but will soon. It sounded tasty!

    I have made this cake and it's great! I made it in a bundt pan and drizzled icing over the top. I have also made it with spice cake mix and it was great, too!
  • Irene_1
    Irene_1 Posts: 76 Member
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    Bump
  • poesch77
    poesch77 Posts: 1,005 Member
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    LOVE pumpkin! Here is a simple recipe for a snack that is low in calories and has a good source of protein!

    Quick & Easy Pumpkin Pudding

    8 oz fat free cream cheese
    1 can (15oz) pumpkin puree
    1/4 c sugar substitute (spoon for spoon type) or 3 tbsp honey or maple syrup
    1/2 tsp pumpkin pie spice (or 1/4 tsp cinnamon and 1/4 tsp ginger)

    In a microwave safe bowl, add the cream cheese (and the honey if using) for about 20 seconds, just enough so that teh cream cheese is soft and easy to stir.
    Add the pumpking, sweetener, and spices. Mix well.
    Cook in microwave again for about 30 seconds. Stir well. Taste test and add more sweetener or spices if desired.
    Place in individual serving containers and refrigerate.

    Serving size: 1/2 cup
    Makes 6 servings

    Calories 62, Total Fat 0, Cholesterol 4mg, Sodium 205 mg, Carbs 9g, Fibre 2g, Sugars 4g, Protein 6g




    Ohhhhh yummmmm!
  • mamamc03
    mamamc03 Posts: 1,067 Member
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    Today I bought Kashi Pumpkin Spice Flax granola bars....AH-mazing!! PLus there are two in each package so you feel like you are eating more, or you can share with a friend. ;) Hubby in my case!
  • fitnhealthyccthatsme
    fitnhealthyccthatsme Posts: 359 Member
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    Recipes & Tips combined:

    http://www.myfitnesspal.com/blog/fitnhealthyccthatsme
  • ThinspiredButterfly
    ThinspiredButterfly Posts: 176 Member
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    bumppp

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