All things PUMPKIN

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  • Emtabo01
    Emtabo01 Posts: 672
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  • Funsoaps
    Funsoaps Posts: 514 Member
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    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
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  • Elo99
    Elo99 Posts: 149 Member
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    Bump!
  • Kate964
    Kate964 Posts: 33 Member
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    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
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    pumpkin cookies
    butter
    ice cream
    latte
    bread
    pie
    beer
    seeds
  • unluckyIrish
    unluckyIrish Posts: 121 Member
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  • allifantastical
    allifantastical Posts: 946 Member
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  • NYChick84
    NYChick84 Posts: 331 Member
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    BUMP....I have to dig out my recipes when I get the chance!
  • Boingo1
    Boingo1 Posts: 205 Member
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    I need to read this tomorrow!! And I have some go share too!!
  • NotSoShabby
    NotSoShabby Posts: 31
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  • ShirleyFed5
    ShirleyFed5 Posts: 35 Member
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  • tzuris
    tzuris Posts: 30
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    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
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  • Italiano7
    Italiano7 Posts: 382 Member
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    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
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    BUMP
  • massage_gal
    massage_gal Posts: 76 Member
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    bump... must save for later...
  • skt001
    skt001 Posts: 9 Member
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    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
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    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
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