All things PUMPKIN

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  • jaena4
    jaena4 Posts: 175 Member
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    I forget which site I got this off of, but my SO and I LOVE it:
    Pumpkin casserole
    Ingredients
    • 2 cups pumpkin puree
    • 1 cup evaporated milk
    • 1 cup white sugar
    • 1/2 cup self-rising flour*
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 1/2 cup butter
    • 2 pinches ground cinnamon
    instead of the 1/2c. self-rising flour, I used: 1/2c. all purpose flour plus 1/2 tsp. baking powder, 1/4 tsp. salt, and 1/8 tsp. baking soda as my Better Homes cookbook directed.

    I didn't realize until just now that the recipe calls for self-rising flour. I used regular ol' unbleached all purpose and it turned out great. Didn't measure out my pumpkin, just used a 15 oz can.

    I cut the sugar in half to make it healthier and was still amazing

    I was going for side dish rather than dessert, so I only used 1/4 c brown sugar. I also replaced 1/4 c of the butter with 1/4 c applesauce to make it a bit healthier.
    Directions
    1. Preheat oven to 350 degrees F (175 degrees C).
    2. Combine the pumpkin, evaporated milk, sugar, flour, eggs, vanilla, melted butter and ground cinnamon to taste. Spoon into a casserole dish.
    3. Bake at 350 degrees F (175 degrees C) for 1 hour.
    Nutritional Information
    Amount Per Serving Calories: 188 | Total Fat: 9.4g
  • MementoSomniare
    MementoSomniare Posts: 24 Member
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    bump!
  • Michelle61361
    Michelle61361 Posts: 5
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    These sounds really good! Do you happen to know the calories per muffin?
  • Gidzmo
    Gidzmo Posts: 904 Member
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    I saw pumpkin ice cream on sale several years ago, but haven't seen it recently. Wonder if anyone's tried making it.
  • secondlane
    secondlane Posts: 20 Member
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    bump!
  • boophil
    boophil Posts: 99 Member
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    Thank you for posting this.....I love anything with pumpkin!!!:heart:
  • bhoffe01
    bhoffe01 Posts: 15 Member
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    i use the same mix for muffins, spice cake and a can of pumpkin, but i also use an individual cup of apple sauce
  • DTreas
    DTreas Posts: 14 Member
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    bump!
  • lucindasun
    lucindasun Posts: 38
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    Once my kids are done defacing half a dozen pumpkins or so, I chop em up and put them in a huge roast pan with bit of water in the oven til the skin is tender, let it all cool down then peel the skin off with ease, pass all the pumpkin "meat" in a food processor and freeze in 2 cup and 4 cup containers, this makes an easy base for absolutely any soup, it's a thick and flavorful and can be diluted with any broth or left as is and just season it to taste, onions galice thyme pepper etc. I add low sodium chicken broth and all my favorite veggies for a nice soup.
  • bhoffe01
    bhoffe01 Posts: 15 Member
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    I eat this delicious recipe called "pumkin fluff" It has a whole tub of fat free cool whip, a sugar free vanilla instant pudding packet and a can of pumkin. It is yummy. It tastes like pumpkin pudding. :)
  • Yieya
    Yieya Posts: 168 Member
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    Pumpkin and sage belgian waffles with cream cheese stuffed and graham cracker crusted chicken and a maple and chile reduction

    20120907_184442.jpg
    20120907_185000.jpg


    are you kidding me! I am drooling all over the place...lol

    Pumkin Rules!
  • bpreteroti
    bpreteroti Posts: 68
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    bump for later!
  • LAURENANNEBROWN0412
    LAURENANNEBROWN0412 Posts: 9 Member
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    Pumpkin Dip

    16 oz of sugar free whipped cream
    1 can of pumpkin
    1 teaspoon of pumpkin pie spices
    1 teaspoon of cinnamon

    Mix all ingredients together and then refrigerate for 1 hour before serving.
    It’s really good served with apples!
  • Meganalva
    Meganalva Posts: 282 Member
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    Pumpkin Oatmeal cookies
    (vegan with a vengeance cookbook)

    Minutes to Prepare: 10
    Minutes to Cook: 16
    Number of Servings: 48

    Ingredients

    Wheat flour, white, all-purpose, enriched, calcium-fortified, 2 cups
    Oatmeal, 1-1/3 cups
    Baking Soda, 1 tsp
    Salt, 3/4 tsp
    Cinnamon, ground, 1 tsp
    Nutmeg, ground, 1/2 tsp
    Granulated Sugar, 1-2/3 cup
    Canola Oil, 2/3 cup
    Molasses, 2 tbsp
    Pumpkin, canned, without salt, 1 cup
    Vanilla Extract, 1 tsp
    Ground Flaxseed Meal, 1 Tbsp (optional, but included in calories and makes them a little chewier)
    Optional--- Walnuts, 1 cup, finely chopped
    Optional--- Cranberries, dried, sweetened (craisins), 0.5 cup (can substitute raisins)



    Directions
    Preheat oven to 350 degrees; spray cookie sheets with cooking spray.
    Mix together, the flour, oats, baking soda, and sices.
    In a separate bowl, mix together the sugar, oil, molasses, pumpkin, vanilla, and flaxseeds (if using) until very well combined.
    Add the dry ingredients to the wet ingredients in 3 batches, folding to combine.
    Fold in the walnuts and craisins.
    drop by tablespoons onto lightly greased cookie sheets. They don't spread very much, so they can be placed an inch apart.
    Flatten the tops of the cookies with a fork or your fingers to press into cookie shape.
    Bake for 16 minutes at 350 degrees.
    If you are using 2 cookie sheets on two levels of the oven, rotate halfway through for even baking.
    Remove from oven, cool on cookie sheets for 2 minutes, then transfer to a cooling rack.
    They will be soft coming out of the oven, but will become chewy as they cool.

    These taste best when they have had some time to cool and set, and even better the next day!
    Makes 4 dozen (48) cookies

    Number of Servings: 48


    Servings Per Recipe: 48
    Amount Per Serving
    Calories: 107.3 per cookie

    Total Fat: 5.0 g
    Cholesterol: 0.0 mg
    Sodium: 86.4 mg
    Total Carbs: 15.0 g
    Dietary Fiber: 0.8 g
    Protein: 1.4 g
  • kdiamond
    kdiamond Posts: 3,329 Member
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    I do pumpkin pie yogurt that almost tastes like the filling in pumpkin pie!! A container of Fage 0% plain yogurt, 1/4 cup pure canned pumpkin, a packet of Splenda or Truvia, and some pumpkin pie spice. Thick and creamy and delicious!
  • misticache
    misticache Posts: 364 Member
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    skinnytaste.com has a pumpkin section. Lots of yummy sounding ideas. There's a dip that uses pumpkin, low fat cream cheese, and greek yogurt that sounds great.

    I made the pumpkin butter from her website and then used that in the pumpkin cheescakes she had on there and both were amazing. I froze the extra pumpkin butter and it was just as good when thawed. I love just putting the pumpkin butter on toast.
  • bern929
    bern929 Posts: 12
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    1 box any cake mix (I use spice, carrot, yellow)
    1 15 ounce can of Libby's Pumpkin
    1/2 cup water

    Spray cupcake pans with cooking spray, fill halfway with mixture, Bake at 350 about 20 mins til toothpick comes out clean. ENJOY!!!!!!

    I believe they are about 103 cals per muffin.
  • misticache
    misticache Posts: 364 Member
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    A lady at work brought this in for Thanksgiving one year and I hounded her for two weeks until she gave me the recipe.

    Pumpkin Crumble

    http://www.myfitnesspal.com/recipe/edit/8515890

    (in case that link doesn't work)

    1 can (15 oz.) pumpkin
    1 can (12oz) evaporated milk (lowfat is cool)
    1 c. sugar
    2 eggs
    4 tsp. allspice or pumpkin pie spice
    4 tsp. cinnamon
    1 pkg. yellow cake mix
    1 c. melted butter
    1/2 c. chopped pecans or more if you like, cover the top

    Combine pumpkin, milk, sugar, eggs, spices; mix well.
    Pour into greased 9"x13" cake pan.
    Sprinkle with dry cake mix.
    Sprinkle with pecans.
    Drizzle melted butter throughout top along with a little cinnamon.
    Bake at 350 degrees for 40-50 minutes or until golden brown or if a knife comes out clean it's done.

    Whipped cream would be a great addition.


    I had to promise I'd never make it for work but I can let you all in on it.
    Those protein bars look pretty tasty too. Thanks!

    This sounds really promising. Thanks for giving up her secret! :)
  • coopersmith99
    coopersmith99 Posts: 30 Member
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    Bump
  • misticache
    misticache Posts: 364 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.

    This stuff is amazing. I recommend doubling the recipe and freezing it in 2 cup portions. It stays good in the fridge for a long time too. She uses this in crepes too :)

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