All things PUMPKIN

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  • Emtabo01
    Emtabo01 Posts: 672
    Bump
  • Funsoaps
    Funsoaps Posts: 514 Member
    LOOOOOOOOVE pumpkin.


    mix it in with gluten-free vanilla cake mix; make pumpkin (add pumpkin pie spice) to it and have pumpkin cake or cupcakes, add cream cheese frosting if you like.

    Add pumpkin and pumpkin pie spice to vanilla pudding.

    Add pumpkin and spice to hot chocolate (and add coffee if you like),
  • VanessaHeartsMasr
    VanessaHeartsMasr Posts: 727
    bump
  • Elo99
    Elo99 Posts: 149 Member
    Bump!
  • Kate964
    Kate964 Posts: 33 Member
    Tim’s Terrific Vegan Pumpkin Pie
    Ingredients:

    ¾ lb SoyBoy Firm Tofu
    2 cups organic pumpkin puree
    1 cup organic dehydrated cane sugar
    1 ¼ tablespoon molasses
    1/3 cup oil
    1 tsp vanilla
    2 tablespoons corn starch or arrowroot
    1 ½ teaspoon ground cinnamon
    1 teaspoon ginger powder
    ½ teaspoon ground nutmeg
    1 pinch clove (optional)
    1 ¼ teaspoon salt
    9” pie crust

    Directions:

    Preheat oven to 350°F. Combine ingredients in a food processor and blend until smooth, scraping down as necessary. Pour mixture into pie shell. Bake until brown around the edges and top starts to crack (approximately 1 hour). Cool on wire rack. Refrigerate for at least 4 hours, or overnight if possible.


    from soyboy.com
  • Hezzietiger1
    Hezzietiger1 Posts: 1,256 Member
    pumpkin cookies
    butter
    ice cream
    latte
    bread
    pie
    beer
    seeds
  • unluckyIrish
    unluckyIrish Posts: 121 Member
    bump
  • allifantastical
    allifantastical Posts: 946 Member
    bump
  • NYChick84
    NYChick84 Posts: 331 Member
    BUMP....I have to dig out my recipes when I get the chance!
  • Boingo1
    Boingo1 Posts: 205 Member
    I need to read this tomorrow!! And I have some go share too!!
  • NotSoShabby
    NotSoShabby Posts: 31
    bump
  • ShirleyFed5
    ShirleyFed5 Posts: 35 Member
    bump
  • tzuris
    tzuris Posts: 30
    This is my altered pumpkin butter recipe. Great on pancakes, toast, with apple slices...

    pumpkin butter altered
    2 cans 791ml pumpkin puree
    2 cups apple juice
    healthy doses of nutmeg and cinnamon
    dash of ground gloves to taste
    4-5 cinnamon sticks
    2 tbsp brown sugar
    1 cup vanilla agave
    3 tsp vanilla extract
    1 tbsp ginger
    bring to boil
    simmer for 30

    makes 4 500ml mason jars (for storage, do not actually CAN this)

    approximately 14 calories per tablespoon
  • MustangSally74
    MustangSally74 Posts: 59 Member
    Bump
  • Italiano7
    Italiano7 Posts: 382 Member
    Another Hungry Girl recipe....Complete and Udder Oatmeal Insanity ! :)

    This is, HANDS DOWN, the world's CRAZIEST and most delicious bowl of guilt-free oatmeal!!!

    PER SERVING (entire recipe): 179 calories, 3.5g fat, 367mg sodium, 40g carbs, 11g fiber, 3g sugars, 7g protein -- POINTS® value 3*




    Ingredients:
    1 packet Quaker Instant Oatmeal, Regular
    1/4 cup Fiber One bran cereal (original)
    1/4 cup light vanilla soymilk
    2 tbsp. canned pure pumpkin
    2 tbsp. Fat Free Reddi-wip
    1 tbsp. sugar-free maple syrup
    1/4 tsp. pumpkin pie spice (or cinnamon)
    5 sprays I Can't Believe It's Not Butter! Spray
    1 no-calorie sweetener packet (like Splenda)
    dash salt

    Directions:
    Place all ingredients except for Reddi-wip in a microwave-safe bowl. Add 1/4 cup water and stir. Microwave for 45 seconds, stir, and then continue to cook in the microwave for 30 - 40 seconds. Once oatmeal has thickened, remove bowl from the microwave. Add the Reddi-wip, and stir well. Then enjoy the best bowl of oatmeal you've EVER tasted!
    YUM SOUNDS GOOD!!!
  • Italiano7
    Italiano7 Posts: 382 Member
    BUMP
  • massage_gal
    massage_gal Posts: 76 Member
    bump... must save for later...
  • skt001
    skt001 Posts: 9 Member
    I love mixing 1 cup of cottage cheese with a half cup of pumpkin. Then you add a little splenda and some cinnamon and nutmeg (or pumpkin pie spice if you have it) It tastes like the filling from a pumpkin Pie.


    YUM, I know what I am having for lunch or breakfast tomorrow. Thank you!!
  • Jojo1859
    Jojo1859 Posts: 58 Member
    Spiced Pumpkin Carrot Soup (Vegan and Gluten-Free)

    (Serves two)

    Ingredients

    1/2 tbsp olive oil
    1 shallot (or 1 tbsp chopped onion)
    2 large carrots, peeled and sliced (1/2 c)
    2 cups canned pumpkin
    2-3 cups vegetable stock (depending on how thick/thin you prefer the consistency)
    1/2 tsp ground coriander
    1/4 tsp ground fennel seeds
    1/4 tsp oregano
    1 clementine peel
    salt, to taste
    optional: garnish with toasted pumpkin seeds, sage leaves, or chopped green onion
    Directions

    Heat oil in a soup pot over medium heat. Add shallots and cook until tender (about 2-3 minutes)
    Add carrots, pumpkin, vegetable stock, coriander, fennel seeds, oregano, and clementine peel.
    Bring to a boil, then reduce heat and cook 25-35 minutes.
    Remove clementine peel and puree soup in a blender or food processor.
    Season with salt to taste.
    Ladle soup into bowls and garnish if you desire.
  • Jlwebb07
    Jlwebb07 Posts: 38 Member
    Bump
  • pixlamarque
    pixlamarque Posts: 312 Member
    These are my very own Pumpkin Cranberry Muffins and they are yummy. I had to make them with sweetened dried cranberries this time, but as soon as I see fresh cranberries in the market I am making some with fresh ones for that lovely bite of moist tartness against the sweet pumpkin cake. These are squeaky clean. I'm not going to post them on www.dustwithflour.com (my blog) until I get a pic with the fresh berries.

    [img]http://i132.photobucket.com/albums/q22/pixlamarque/Food Pics/2012-09-15_07-29-57_795_zpsc0db3f0c.jpg[/img]

    Pumpkin Cranberry Muffins--makes 12

    1 1/2 C. (180 g) White Whole Wheat Flour
    1 tsp. baking soda
    3/4 tsp. ground ginger
    1/2 tsp. fresh ground nutmeg
    1 tsp. ground cinnamon
    1/4 tsp. sea salt
    3/4 C. sucanat (brown sugar for you non-clean folks)
    1 C. cooked, mashed pumpkin (homemade or canned--no salt added)
    1/2 C. low fat buttermilk
    2 Tbsp. coconut oil
    1 large egg
    1 C. cranberries, fresh or sweetened/dried
    2 Tbsp. raw unsalted pumpkin seeds

    Mix the flour, soda, and spices including the salt in a small bowl. Mix the sucanat, pumpkin, buttermilk, oil, and egg in a large bowl. Add the dry mixture to the wet mixture and combine. Do not over-mix or they will get tough. Fold in the cranberries. Spoon into a muffin tin that has been lined with muffin liners that have been lightly sprayed with olive oil. Top muffins with the pumpkin seeds. Bake at 350 for 18-20 minutes.
    181 cals and 4 gm fat for the dried cranberry version, 156 and 4 for the fresh cranberry version
  • harr3mi
    harr3mi Posts: 87 Member
    Bump
  • teacupowl
    teacupowl Posts: 104
    bump for later...I'm totally obsessed with pumpkin! :D
  • Shelgirl001
    Shelgirl001 Posts: 477 Member
    I don't eat pumpkin, don't like it, but they started making a pumpkin cheesecake where I work last week. All the customers who tasted it keep coming back for more. I am not sure of the recipe, but it is light orange a fluffy looking.
  • jo3y20
    jo3y20 Posts: 89 Member
    bump
  • cheaton13
    cheaton13 Posts: 16 Member
    Made a pumpkin spice coffee today. I did 16 oz coffee, 1/4 tsp pumpkin pie spice, 1/4 tsp cinnamon, 2 tsp sugar in raw, and 1/4 cup milk. It was quite tasty and a lot less calories than those tasty pumpkin spice lattes.
  • bratleen
    bratleen Posts: 60 Member
    I can't wait to try the pumpkin oatmeal! And pumpkin soup...stuffed roasted pumpkin...oh Yumm.

    eta. Maybe tonight I will have a pumpkin beer....:)
  • momnorg
    momnorg Posts: 40 Member
    bump
  • Altruista75
    Altruista75 Posts: 409 Member
    Will definitely scan later!! I'm a pumpkinholic!!!
  • cosmoholic
    cosmoholic Posts: 23
    Don't forget to use the pumpkin seeds if you're starting with a whole pumpkin!

    We like ours with a variety of flavours... Cinnamon & Sugar, or Curry, or plain ol' salt... mmmm

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