All things PUMPKIN

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  • 4schrocks
    4schrocks Posts: 42 Member
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    Bump for later. Yummy! :flowerforyou:
  • pancakemix16
    pancakemix16 Posts: 45 Member
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    Bump. Love Pumpkin
  • megan1869
    megan1869 Posts: 166 Member
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    omg... and Im hungry now
  • fortyandreadytochange
    fortyandreadytochange Posts: 3
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    bump
  • angeltg
    angeltg Posts: 97 Member
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    Bump
  • ndetmer
    ndetmer Posts: 18 Member
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    Pumpkin Beer(assumes you already brew beer at home):
    Slaughter one pumpkin and bake it
    Remove skin and toss pumpkin meat into either and IPA or Porter wort
    Add some pumpkin pie spices (about 2 tablespoons for 5 gallon batch)
    Ferment for 1 week, rack, then ferment for 2 more weeks
    If kegging ready to drink
    if bottling - 3 more weeks:drinker: :drinker:
  • creedrrt
    creedrrt Posts: 6 Member
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    Yum....thanks for sharing these. I love pumpkin.
  • scottg1024
    scottg1024 Posts: 224
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    bump
  • jharb2
    jharb2 Posts: 208 Member
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    How many calories in the spice cake muffins?
    I have a pumpkin pie recipe- 208calories a slice. Can't tell its low cal/fat -

    1can pumpkin
    1/2cup egg beaters
    1/2cup brown sugar
    3/4 (or 10oz) fat free evaporated milk
    2tsp - 1TB pumpkin pie spice
    mix all and place in reduced fat graham cracker crust - prebake a little so it doesn't get too soggy

    Bake pie 425 for 15 min then reduce to 350 until completely set.
    1/8th pie is 208 calories /
  • ewhirly02
    ewhirly02 Posts: 31 Member
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    I eat these every couple of weeks!! Yummy and full of protein!

    Pumpkin Protein Pancakes

    Serves one (makes 3-4 medium-sized pancakes)

    •Prep time: 5 minutes
    •Cook time: 5 minutes
    Ingredients:

    •2/3 cup old fashioned oats
    •1/4 cup cottage cheese
    •1/4 cup canned pumpkin
    •1 egg
    •1 egg white
    •1/2 teaspoon cinnamon
    •1 tablespoon honey
    Directions:

    •Spray pan with cooking spray and heat to a medium heat
    •Combine all ingredients in a small bowl and blend with an immersion blender until batter is relatively smooth and all ingredients are fully mixed
    •Pour batter onto the warm pan to form three medium-sized pancakes
    •Allow to cook until edges start to harden, about three minutes
    •Flip pancakes and allow to cook until batter is no longer runny, about two more minutes
    •Top with syrup, nutmeg or desired toppings and enjoy
  • dy617
    dy617 Posts: 76 Member
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    bump
  • foxyforce
    foxyforce Posts: 3,078 Member
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    bump, i found a ton of amazing things on pinterest that i will post on here!!!!
  • ADH13
    ADH13 Posts: 10
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    Thanks for the wonderful ideas!! Yummy!
  • missmayeb
    missmayeb Posts: 182 Member
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    This sounds yummie especially on some warm cinnamon bread. . . .

    Pumpkin Butter
    Gina's Skinny Recipes
    Servings: 14 • Serving Size: 1/4 cup • Old Points: 1.5 pts • Points+: 3 pts
    Calories: 88.2 • Fat: 0.3 g • Protein: 1.0 g • Carb: 27.3 g • Fiber: 2.5 g

    Ingredients:

    3 1/2 cups pumpkin puree, or 1 (29 ounce) can (not pumpkin pie filling)
    2 tsp vanilla extract
    3/4 cup apple cider or juice
    1 cup packed brown sugar
    2-3 cinnamon sticks
    1-2 tsp pumpkin pie spice (to taste)


    Directions:

    Combine pureed pumpkin, vanilla, apple juice, spices, cinnamon sticks and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 - 40 minutes or until thickened. Stir frequently. Adjust spices to your taste.
  • Namaste1983
    Namaste1983 Posts: 603 Member
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    Pumpkin Chocolate Chip Squares.... Thank me later
    2 sticks unsalted butter (room temp)

    1 1/4 cups sugar

    1 extra large egg beaten

    2 tablespoons pure vanilla extract

    1 cup canned solid pumpkin(there will be left over in the can, dont add it. this will make the batch gooey but in a gross way.)

    2 cups all purpose gluten free flour (i used bobs red mill)

    1 teaspoon xathan gum

    1 tablespoon pumpkin pie spice

    1 teaspoon baking soda

    3/4 teaspoon kosher salt

    1 (12oz) package semi sweet choc. chips



    1. pre-heat oven to 350 degrees. Line a 9x13-inch baking pan with parchment paper. allow lining to overhang the edges.

    2. in a large bowl, cream the butter and sugar until light and fluffy. add the egg, then the vanilla and pumpkin and beat to combine. add the flour, xanthan gum, pumpkin pie spice, baking soda, and salt, beating after each addition. Reserve a couple tablespoons (1 & 1/2) of the flour mix in a small bowl on the side. Beat the batter well unitl it becomes thicker and a bit more elastic. Add the chocolate chips to the small bowl of reserved flour and toss to coat. then add the flour coated chips to the batter and stir until the chips are evenly distributed throughout.

    3. pour the batter into the prepared baking pan, smoothing on the top. place the pan in the preheated oven and bake for 35 to 40 min, or until a toothpick inserted into the center of the pan comes out clean.

    4. after cooling completely (because we are soo patient right? bwahaha) lift out the squares by the overhung parchment paper, peel it back and slice into squares. enjoy.

    I ate mine warm, i like it hot ;)

    cream chees was a yummy addition on the top and i think it woulod be a great breakfast treat on a weekend morning. the caramel was a bit much but some may enjoy. .I have never been a pumpkin person and I was blown away by how great these were. They really don't need anything to make them tasty. maybe a glass of milk and a cozy blanket :)

    If anyone makes these leave me a comment and tell me what you think. I personally would have left out some of the chocolate chips. These are incredibly sweet and quite rich. maybe coffee would balance them out though.mmmm with cream cheese? yes please.

    In response to the calories question, i'm normally a girl who is all for calorie counts but the recipe book didn't have them and I don't think I really want to know the damage lol. I like to over estimate so i'm guessing 400 cals a square. one pan makes 18 sqares but I stretched it out and made lots of little ones. I am testing to see how well they freeze and reheat/ thaw. I will update when I find out :)

    Manga,

    sarah
  • velloxal
    velloxal Posts: 78 Member
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    Pumpkin soup 4 serves :bigsmile:

    1/2 butternut pumpkin
    1 onion
    1 tsp vegeta
    100ml thickened cream

    Peel and cut pumpkin, peel and cut onion add water to cover pumpkin, sprinkle vegeta and boil until tender about 1 hour.
    Blend and adjust seasoning, mix with thickened cream, bring to boil and serve.

    YUM :bigsmile:
  • missmayeb
    missmayeb Posts: 182 Member
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    I put the recipe for the Cheater Muffins in the recipe area and I got this for one muffin.
    Per Serving: 182cal 37carbs 4 fat 2 protein 9 calcium 272 sodium

    I am going to hit up Native Sun or Whole Foods, maybe even search the web for a more healthier version of the spice cake. If you have some suggestions PLEASE let me know. :happy:
  • Redheadedsunshine
    Redheadedsunshine Posts: 102 Member
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    OMG, I love everything Pumpkin. Lovvvveeee thissss!
  • Kenzietea2
    Kenzietea2 Posts: 1,132 Member
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    I will eat anything baked with pumpkin in it!
    I made a vegan pumpkin pie for thanksgiving last year for 1/4 of the calories and sugar but it tasted just as good... Maybe I will make one today, mmm.
  • chocolateandpb
    chocolateandpb Posts: 453 Member
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    Bump. Also, check out my Flavors of Fall Pinterest board--it's totally pumpkin-centric:

    http://pinterest.com/ravermissmeliss/flavors-of-fall/

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