All things PUMPKIN

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Not sure if it is on here yet, but our favorite is Pumpkin burgers, no meat included !! Off Eatingwell.com

http://www.eatingwell.com/recipes/southwestern_pumpkin_burgers.html

6 servings

Active Time: 1 hour

Total Time: 1 hour
Nutrition Profile
Diabetes appropriate | Low calorie | Low cholesterol | Healthy weight | High calcium | High fiber |

View Our Nutrition Guidelines » Ingredients
6 teaspoons extra-virgin olive oil, divided
1 medium onion, chopped
1/2 cup finely chopped red or green bell pepper
1/2 cup fresh or frozen corn
2 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
Tomato Salsa, optional (recipe follows)
1/2 cup canned unseasoned pumpkin puree
1/2 cup shredded Monterey Jack, or Cheddar cheese
1/2 cup toasted wheat germ
1/2 cup fine dry breadcrumbs
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
Freshly ground pepper, to taste
6 8-inch flour tortillas, (soft-taco size)
2 cups shredded lettuce

Preparation
1.Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring often, until softened, 5 to 7 minutes. Stir in bell pepper, corn, garlic, chili powder and cumin; cook, stirring, until fragrant, about 2 minutes more. Transfer to a large bowl; let cool to room temperature, about 10 minutes.
2.Meanwhile, prepare Tomato Salsa, if using.
3.Add pumpkin, cheese, wheat germ, breadcrumbs, parsley, salt and pepper to the onion mixture; mix well. With dampened hands, form the vegetable mixture into six 1/2-inch-thick patties, using about 1/2 cup for each.
4.Preheat oven to 325°F. Stack tortillas and wrap in aluminum foil. Place in the oven for about 15 minutes to heat through. (Alternatively, stack tortillas between two damp paper towels; microwave on high for 30 to 60 seconds, or until heated through.)
5.Using 2 teaspoons oil per batch, cook 2 to 4 patties at a time in a large nonstick skillet over medium heat until browned and heated through, about 4 minutes per side. Adjust heat as necessary for even browning. Wrap the patties in tortillas and serve immediately, garnished with lettuce and Fresh Tomato Salsa, if desired.

Tips & Notes
Make Ahead Tip: Prepare through Step 3. Wrap patties individually and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator before cooking.

NutritionPer serving: 331 calories; 13 g fat ( 4 g sat , 7 g mono ); 8 mg cholesterol; 45 g carbohydrates; 12 g protein; 6 g fiber; 638 mg sodium; 407 mg potassium.

Nutrition Bonus: Vitamin A (100% daily value), Vitamin C (45% dv), Folate 34% dv), Selenium (30% dv), Calcium & Iron (20% dv), Magnesium & Zinc (16% dv).

Carbohydrate Servings: 3

Exchanges: 2 1/2 starch, 1/2 vegetable, 1/2 high-fat meat, 1 fat

This sounds wonderful...do you use canned pumpkin..... can you send me the recipe please as I would love to try it! Many thanks~

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Have you tried the Pumpkin ice cream? I think Edy's brand... It's AMAZING!!!

I've been loving Eggo's seasonal pumpkin waffles lately... 100 calories each.

Say what?! ^ This exists? I have to find these in our area. I also did not know Hersey's made pumpkin Kisses but I saw them on Pinterest so I must find those as well. I absolutely LOVE almost everything pumpkin. Culver's pumpkin shakes are to die for. (none of which, I do realize, are very dietetic...lol)

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Target in my area carries the pumpkin kisses. I only ever see them in the fall and they sell out quickly (at least around here) so get them while you can. They are wonderful!

I have yet to find the Pumpkin Eggos, so if someone comes across them, let us know where!!

So many great ideas! Love the idea of the pumpkin muffins with sugar free cake, and oh my the pumpkin fluff may be my next try! I have copied so many others as well. Thanks to all who gave suggestions. Just love the fall!!

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