pumpkin!

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  • Melanie_RS
    Melanie_RS Posts: 417 Member
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    cheers for pumpkin!!! I'm a fan!!!!


    I think it's good plain! and it SHOULD be a superfood! Charlie Brown agrees!
  • EDesq
    EDesq Posts: 1,527 Member
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    ALL of those Orange colored veggies are SUPER! I'm a sweet potato (yam) and butternut squash person...I will be checking out pumpkin now. Oh yeah, the Protein Smoothie with Pumpkin or Sweet Potato is GREAT!
  • hippietofugirl
    hippietofugirl Posts: 430
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    This is my favorite pumpkin recipe and you can use it in anything (pancakes, smoothies, cookies, oatmeal...)

    http://www.skinnytaste.com/2010/10/pumpkin-butter.html


    I have all of the ingredients to this recipe and will be making it tonight! Thank you!!!
  • MindyG150
    MindyG150 Posts: 1,296 Member
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    Yay for responses!! LOL

    I mostly eat Libby's 100% pure pumpkin in the can -which you can find in the cooking section of your grocery store. I put it in everything from oatmeal, to muffins, to cottage cheese, to ice cream, and sometimes I eat it by itself with cinnamon...The list goes on and I'm sure there are some other great recipes out there!
    So once you open the can do you put it in another container & refridgerate? I love this idea.
  • carolebville
    carolebville Posts: 140 Member
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    I love pumpkin. Thanks for the reminder. I haven't thought to get any in awhile.
    Sometimes I mix it into oatmeal with lots of cinnamon.

    Oh my goodness - I never though of adding it to oatmeal. I am so intrigued by this....breakfast tomorrow a.m. is planned!!
    Thanks! :flowerforyou:
  • hippietofugirl
    hippietofugirl Posts: 430
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    Yay for responses!! LOL

    I mostly eat Libby's 100% pure pumpkin in the can -which you can find in the cooking section of your grocery store. I put it in everything from oatmeal, to muffins, to cottage cheese, to ice cream, and sometimes I eat it by itself with cinnamon...The list goes on and I'm sure there are some other great recipes out there!
    So once you open the can do you put it in another container & refridgerate? I love this idea.

    Yes that is exactly what I do. Actually I think it tastes better refrigerated or frozen
  • DonaA123
    DonaA123 Posts: 337 Member
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    love,love, love pumkin
  • Reinventing_Me
    Reinventing_Me Posts: 1,053 Member
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    One of my favorite pumpkin recipes:

    Low Carb Pumpkin Sausage Soup
    Prep Time: 5 mins Total Time: 50 mins Servings: 6 About This Recipe
    This is such a warm and hearty, low carb soup.

    Ingredients
    1 (12 ounce) packages Jimmy Dean sausage
    1/2 cup minced onions
    1 clove minced garlic
    1 tablespoon italian seasoning
    1 -2 cup fresh chopped mushrooms
    1 (15 ounce) can pumpkin or 2 cups fresh pumpkin
    4 cups chicken broth
    1/2 cup heavy cream
    1/2 cup water
    Salt and Pepper to taste



    Directions
    Brown sausage, drain, then add the onion, garlic, Italian seasoning and mushrooms and sauté until done.
    Add pumpkin to this mixture and mix well.
    Then stir in the broth and mix well.
    Simmer 20-30 minutes.
    Stir in the heavy cream and water and simmer on low another 10-15 minute
    salt & pepper to taste.


    OMG! Sounds sooo good!
  • KarenAnnne
    KarenAnnne Posts: 190 Member
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    There are a lot of recipes lately that replace oil for pumpkin in cake recipes. I use pumpkin and applesauce and the cakes come out moist and delish. Just google " pumpkin substitutes in baking" and you will come up with a lot of recipes.
  • Wenchilada
    Wenchilada Posts: 472 Member
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    One of my favorite pumpkin recipes:

    Low Carb Pumpkin Sausage Soup
    Prep Time: 5 mins Total Time: 50 mins Servings: 6 About This Recipe
    This is such a warm and hearty, low carb soup.

    Ingredients
    1 (12 ounce) packages Jimmy Dean sausage
    1/2 cup minced onions
    1 clove minced garlic
    1 tablespoon italian seasoning
    1 -2 cup fresh chopped mushrooms
    1 (15 ounce) can pumpkin or 2 cups fresh pumpkin
    4 cups chicken broth
    1/2 cup heavy cream
    1/2 cup water
    Salt and Pepper to taste



    Directions
    Brown sausage, drain, then add the onion, garlic, Italian seasoning and mushrooms and sauté until done.
    Add pumpkin to this mixture and mix well.
    Then stir in the broth and mix well.
    Simmer 20-30 minutes.
    Stir in the heavy cream and water and simmer on low another 10-15 minute
    salt & pepper to taste.

    Whoa! Sign me UP.
  • BChamp1226
    BChamp1226 Posts: 26
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    I was on the fence for my snack for next week (I buy bulk at Sprouts) - pumpkin seeds, or Rice Cracker Mix... Now I know.

    Thanks for posting!
  • canadianbugga
    canadianbugga Posts: 101 Member
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    I love pumpkin smoothies with yogurt and lots of cinnamon. Yummy! Also love to add it to muffins.
  • dawnagetsfit
    dawnagetsfit Posts: 81
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    Bump
  • SaraBelle0312
    SaraBelle0312 Posts: 328 Member
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    Bump for recipes
  • rchambers2072
    rchambers2072 Posts: 227 Member
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    There are a lot of recipes lately that replace oil for pumpkin in cake recipes. I use pumpkin and applesauce and the cakes come out moist and delish. Just google " pumpkin substitutes in baking" and you will come up with a lot of recipes.

    I just took a carrot cake out of the oven with pumpkin instead of the oil and eggs.

    Just 1 box of supermoist carrot cake mix and 15 oz of pumpkin. Stirred it well, it was real stiff, and spread it in a 9X13 pan and baked it at 400 for 20 minutes. 24 pieces were 73 calories each, and soo yummy!
  • jynxxxed
    jynxxxed Posts: 1,010 Member
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    I just found this recipe. Making it tomorrow.. sounds amazing!

    http://www.skinnytaste.com/2011/09/pumpkin-cupcakes-with-pumpkin-spiced.html
  • hippietofugirl
    hippietofugirl Posts: 430
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    If anyone is doing weight watchers I found this recipe for a pumpkin pie that seems really easy and has a total of 3 pts for the WHOLE pie. o_0

    CRUSTLESS PUMPKIN PIE
    WHOLE PIE = 3 POINTS

    15 oz. canned pumpkin = 0 points
    1 1/2 c FF vanilla soymilk = 2 points
    4 Egg Whites = 1 point
    1 c Splenda = 0 point
    1/2 tsp salt
    2 tsp pumpkin pie spice
    2 tbsp SF maple syrup
    1 tbsp cinnamon
    Top with additional cinnamon

    Bake at 400 for 15 mins, then at 375 for 45 mins. Refrigerate—serve chilled.

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