All things PUMPKIN

sabjoy

I looooove pumpkin. I will be trying to pumpkin fluff soon!

Kalebdylan

do you add the milk to the pudding? or is it just the dry pudding mix with the pumpkin and cool whip?

jynxxxed

So I recently have been experimenting with Pumpkin Lattes and tried many failed recipes, including the one on Hungry Girl. None seemed as good as 7-eleven's that I have every year.

Tonight I realized that it was way more simple than adding real pumpkin, pumpkin spice, cinnamon etc. The 15 mins prep time isn't necessary.



EASY LOW CAL PUMPKIN SPICE LATTE:

Nescafe' - Taster's Choice Hazelnut Single Serve Packets, 1 packet
Coffee Mate Liquid Creamer - Pumpkin Spice , 1.5 Tbsp
Stevia - Extract In the Raw, 0.5 packet

Heat up your water and add in the coffee (like regular instant coffee). Proceed to mix in the creamer and stevia and it's delicious! Seriously SO good that it even beats my usual 7-eleven one. I found the coffee mate creamer at Walmart. Sadly it's seasonal.

58 Calories, 10 Carbs, 2 Fat.

emelecia

Love all the pumpkin recipes.

wendsong

WOW!! Bump 4 later.....soooo many ideas!

mclarkin75

Pumpkin smoothie


INGREDIENTS
1/3 cup pumpkin puree
1/3 medium banana (frozen)
1 Tbsp ground flaxseed
1tbsp Nutritional yeast(bulk barn)
1 tbsp. Brown rice Protien
1/4 tsp cinnamon
1/4 cup milk
1/2 cup vanilla yogurt(fat free naturally sweetened)
1 cup. Ice

Makes 2 servings: 143cals, 1.4g fat, 19.3g carbs total , 4.4g fibre, 9.8g sugar, 13.9g protien




Tip: when I open a can of pumpkin or cook a pie pumpkin I take and put them into a silicone mini muffin pan and freeze and once they are frozen I pop them out and put them in a freezer bag for smoothies or baking another time.

marywilsoncline

Bump

e832011

Bump

droogievesch

Bump for when I'm at a computer and not my phone

gatorginger

A lady at work brought this in for Thanksgiving one year and I hounded her for two weeks until she gave me the recipe.

Pumpkin Crumble

http://www.myfitnesspal.com/recipe/edit/8515890

(in case that link doesn't work)

1 can (15 oz.) pumpkin
1 can (12oz) evaporated milk (lowfat is cool)
1 c. sugar
2 eggs
4 tsp. allspice or pumpkin pie spice
4 tsp. cinnamon
1 pkg. yellow cake mix
1 c. melted butter
1/2 c. chopped pecans or more if you like, cover the top

Combine pumpkin, milk, sugar, eggs, spices; mix well.
Pour into greased 9"x13" cake pan.
Sprinkle with dry cake mix.
Sprinkle with pecans.
Drizzle melted butter throughout top along with a little cinnamon.
Bake at 350 degrees for 40-50 minutes or until golden brown or if a knife comes out clean it's done.

Whipped cream would be a great addition.


I had to promise I'd never make it for work but I can let you all in on it.
Those protein bars look pretty tasty too. Thanks!

This sounds really promising. Thanks for giving up her secret!

Do you know how many calories it was

semeyer

Only 500 Calories for the WHOLE loaf
Batter:
1-1/2 c. pureed pumpkin
1/2 c. unsweetened applesauce
1 whole egg
3 egg whites
1 c. all-purpose flour
2/3 c. whole wheat flour
1/2 c. Stevia Cup For Cup sweetener
1/2 c. granulated sugar
1 t. baking soda
1/2 t. ground cinnamon
1/2 t. ground nutmeg
Cream filling
8 oz. reduced fat cream cheese
1/4 c. granulated sugar
1 T. all-purpose flour
2 egg whites
1 t. vanilla extract
1. For the Batter: With an electric mixer, beat the pumpkin, applesauce, egg, and egg whites on medium speed until smooth. In a separate bowl, combine the flours, Stevia, sugar, baking soda, cinnamon and nutmeg. Slowly mix the flour mixture into the pumpkin mixture.
2. For the cream cheese filling: Beat the cream cheese, sugar, vanilla, egg whites and flour until creamy and smooth.
3. Grease 2 8x4x2″ loaf pans. Divide half of the batter between the two pans. Pour half of the filling in one pan and the other half in the second pan and smooth with the back of a spoon. Top with the remaining batter.
4. Bake in a 350 degree oven for about 40 minutes, or until a toothpick inserted comes out clean. Don’t overbake or your bread will be dry on the edges. Cool and remove from pans. Store in the refrigerator in an airtight container.
One serving (2 slices) = about 100 calories

**** It was brought to my attention that the calorie calculations are not correct on this recipe. I just saw it on pinterest and thought I'd share! Sounded too good to be true. Sorry pals.****

AdrianasMombieED

bumppp

mickeymouse38

Pumpkin Soup

ingredients:

3/4 cup water
1 small onion, chopped
1 can (8 ounces) pumpkin puree
1 cup unsalted vegetable broth
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup fat-free milk
1/8 teaspoon freshly ground black pepper
1 green onion, green top only, chopped

Directions:

In a large saucepan, heat 1/4 cup of the water over medium heat. Add the onion and cook until tender, about 3 minutes. Don't let the onion dry out.

Add the remaining water, pumpkin, broth, cinnamon and nutmeg. Bring to a boil, reduce heat and simmer for 5 minutes. Stir in the milk and cook until hot. Don't boil.

Ladle into warmed individual bowls and garnish with black pepper and green onion tops. Serve immediately.

Makes 4 Servings (1 Cup Per Serving)

Nutritional Info Per Serving: Calories 72; Cholesterol 1 mg; Protein 3 g; Sodium 241 mg;
Carbs 12 g; Fiber 2 g; Total fat 1 g

mammiehorn

Bump!

jennyrae719

BUMP

gomisskellygo

Yum! Bump:)

ronda_gettinghealthy

As we near fall and with the return of the pumpkin spice lattes I am craving anything pumpkin. Put down some of your favorite recipes or ideas for using pumpkin.

My favorite is spice cake mix and a can of pumpkin, mix and bake as muffins. They are super moist and ooooooh so yummie.

one of my really quick go to recipes in the fall...

TamaraGraceS

I love pumkin bump:)

bastgoddess7

BUMP because: ERMAGERRRRD PERMPKERN!!!!!!!!!!

mconway79

bump

CHERUBUMS

Roasted with other veggies, garlic then cracked corriander seeds and goats cheese. Divine.

Now that sounds good! I LOVE goat cheese. Yum.

staceywtucaz

Bump

SWilland

http://www.cookingwithmykid.com/recipes/baked-pumpkin-oatmeal/


Baked Pumpkin Oatmeal

Prep Time: 15 mins  Cooking Time: 40 mins to 1 hour

Ingredients
2 sugar pumpkins
1 tablespoon melted butter or canola oil
1 teaspoon baking powder
1/2 cup unsweetened apple sauce
1 teaspoon ground cinnamon
2 tablespoons brown sugar
2 cups old fashioned oats
1 egg
3/4 to 1 cup lowfat milk (depending on how milky you like your oatmeal)
1 granny smith apple (peeled + diced small)
extra brown sugar for sprinkling
extra milk for splashing (optional)

Preheat oven 375 degrees. Start by carefully cutting the top off your pumpkin and cleaning the insides out. (Save the seeds for later – recipe to come!)
Combine all remaining ingredients (except the sugar for sprinkling and milk for splashing) in a large bowl. Stir well and divide batter evenly between the two pumpkins.  Sprinkle lightly with brown sugar.  Place both pumpkins on a cookie sheet and bake for 45 mins to an hour or until pumpkin is soft enough to scoop and oatmeal is done.  After it was done, we added a splash of milk. Remember: When doling out scoops be sure to scrape up some of that baked pumpkin goodness with the spiced oatmeal. Makes 4 servings.

We cooked the pumpkin with the top off for the first 20 mins and then put the top on loosely (allowing for steam to come out) for the rest of the baking time. If you choose to cook with top on, make sure that the stem soaked in some water and that it is far enough away from the heat source. You can also cook it with the top off the entire time – the oatmeal will still come out tasting great.

BelindaDuvessa

BUMP because: ERMAGERRRRD PERMPKERN!!!!!!!!!!

This.

Pumpkin Stew

Ingredients

2 pounds beef stew meat, cut into 1 inch cubes
3 tablespoons vegetable oil, divided
1 cup water
3 large potatoes, peeled and cubed
4 carrots, sliced
1 large green bell pepper, chopped
4 cloves garlic, minced
1 onion, chopped
2 teaspoons salt
1/2 teaspoon ground black pepper
1 (14.5 ounce) can whole peeled tomatoes, chopped
2 tablespoons beef bouillon granules
1 sugar pumpkin


Directions

Heat 2 tablespoons oil in a large saucepan over medium-high heat. Place beef in the saucepan and cook until evenly brown. Mix in the water, potatoes, carrots, green bell pepper, garlic, onion, salt and pepper. Bring to a boil. Reduce heat and simmer approximately 2 hours.
Dissolve the bouillon into the beef mixture. Stir in the tomatoes.
Preheat oven to 325 degrees F (165 degrees C).
Cut top off the pumpkin and remove seeds and pulp. Place the pumpkin in a heavy baking pan. Fill the pumpkin with the beef mixture. Brush outside of the pumpkin with remaining oil.
Bake in the preheated oven 2 hours, or until tender. Serve the stew from the pumpkin, scraping out some of the pumpkin meat with each serving.

slkehl

WARNING: these are extremely high in calories but delicious! I introduce...

Pumpkin Spice Creme Brulee!

http://pinterest.com/pin/130252614193921848/

MissySho

A friend of mine on facebook just sent me this recipe and I wanted to share it.

Clean Eating Pumpkin Spice Latte
(Makes 2 lattes)

Ingredients
4 tbsp. ground coffee
1 tbsp. pumpkin spice (no sugar added, just the spice mix)
2-1/2 cups water
2 cups unsweetened vanilla almond milk OR…
2 cups regular milk + 1/2 tsp. vanilla extract
2 tbsp. pure maple syrup

Directions
Step 1 – Combine the coffee and the pumpkin spice and brew as usual with the specified amount of water.
Step 2 – Pour the maple syrup in the bottom of your cup and pour half of the hot coffee over that.
Step 3 – Add 1 cup of milk and stir.
Step 4 – Repeat steps 2-3 for the second serving.

Sip and Enjoy!

Nutritional Content
1 serving = 1/2 the recipe
Calories: 100
Total Fat: 3 gm
Saturated Fats: 0 gm
Trans Fats: 0 gm
Cholesterol: 0 mg
Sodium: 189 mg
Carbohydrates: 17 gm
Dietary fiber: 0 gm
Sugars: 12 gm
Protein: 2 gm

MrsTheFinalThird

I just used the recipe builder on MFP and this came out to almost 2300 calories for the entire recipe. That is for 2 loaves but still....................

andreanicole686

Obsessed with PUMPKIN!

econut2000

It may sound odd but is really good: Pumpkin Oatmeal :-)

Make your oatmeal with a 1:1 oatmeal:water ratio. Add a 1/4-1/3C pumpkin puree and cinnamon and nutmeg to taste. Serve drizzled with a bit of maple syrup. Yum, yum!!

brittnicoledav

BUMP, cant wait to try these!