All things PUMPKIN

I looooove pumpkin. I will be trying to pumpkin fluff soon!

So I recently have been experimenting with Pumpkin Lattes and tried many failed recipes, including the one on Hungry Girl. None seemed as good as 7-eleven's that I have every year.

Tonight I realized that it was way more simple than adding real pumpkin, pumpkin spice, cinnamon etc. The 15 mins prep time isn't necessary.



EASY LOW CAL PUMPKIN SPICE LATTE:

Nescafe' - Taster's Choice Hazelnut Single Serve Packets, 1 packet
Coffee Mate Liquid Creamer - Pumpkin Spice , 1.5 Tbsp
Stevia - Extract In the Raw, 0.5 packet

Heat up your water and add in the coffee (like regular instant coffee). Proceed to mix in the creamer and stevia and it's delicious! Seriously SO good that it even beats my usual 7-eleven one. I found the coffee mate creamer at Walmart. Sadly it's seasonal.

58 Calories, 10 Carbs, 2 Fat.

WOW!! Bump 4 later.....soooo many ideas!

Bump

Bump for when I'm at a computer and not my phone

Only 500 Calories for the WHOLE loaf
Batter:
1-1/2 c. pureed pumpkin
1/2 c. unsweetened applesauce
1 whole egg
3 egg whites
1 c. all-purpose flour
2/3 c. whole wheat flour
1/2 c. Stevia Cup For Cup sweetener
1/2 c. granulated sugar
1 t. baking soda
1/2 t. ground cinnamon
1/2 t. ground nutmeg
Cream filling
8 oz. reduced fat cream cheese
1/4 c. granulated sugar
1 T. all-purpose flour
2 egg whites
1 t. vanilla extract
1. For the Batter: With an electric mixer, beat the pumpkin, applesauce, egg, and egg whites on medium speed until smooth. In a separate bowl, combine the flours, Stevia, sugar, baking soda, cinnamon and nutmeg. Slowly mix the flour mixture into the pumpkin mixture.
2. For the cream cheese filling: Beat the cream cheese, sugar, vanilla, egg whites and flour until creamy and smooth.
3. Grease 2 8x4x2″ loaf pans. Divide half of the batter between the two pans. Pour half of the filling in one pan and the other half in the second pan and smooth with the back of a spoon. Top with the remaining batter.
4. Bake in a 350 degree oven for about 40 minutes, or until a toothpick inserted comes out clean. Don’t overbake or your bread will be dry on the edges. Cool and remove from pans. Store in the refrigerator in an airtight container.
One serving (2 slices) = about 100 calories

**** It was brought to my attention that the calorie calculations are not correct on this recipe. I just saw it on pinterest and thought I'd share! Sounded too good to be true. Sorry pals.****

Pumpkin Soup

ingredients:

3/4 cup water
1 small onion, chopped
1 can (8 ounces) pumpkin puree
1 cup unsalted vegetable broth
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup fat-free milk
1/8 teaspoon freshly ground black pepper
1 green onion, green top only, chopped

Directions:

In a large saucepan, heat 1/4 cup of the water over medium heat. Add the onion and cook until tender, about 3 minutes. Don't let the onion dry out.

Add the remaining water, pumpkin, broth, cinnamon and nutmeg. Bring to a boil, reduce heat and simmer for 5 minutes. Stir in the milk and cook until hot. Don't boil.

Ladle into warmed individual bowls and garnish with black pepper and green onion tops. Serve immediately.

Makes 4 Servings (1 Cup Per Serving)

Nutritional Info Per Serving: Calories 72; Cholesterol 1 mg; Protein 3 g; Sodium 241 mg;
Carbs 12 g; Fiber 2 g; Total fat 1 g

BUMP

As we near fall and with the return of the pumpkin spice lattes I am craving anything pumpkin. Put down some of your favorite recipes or ideas for using pumpkin.

My favorite is spice cake mix and a can of pumpkin, mix and bake as muffins. They are super moist and ooooooh so yummie.

one of my really quick go to recipes in the fall...

BUMP because: ERMAGERRRRD PERMPKERN!!!!!!!!!!

Roasted with other veggies, garlic then cracked corriander seeds and goats cheese. Divine.

Now that sounds good! I LOVE goat cheese. Yum.

http://www.cookingwithmykid.com/recipes/baked-pumpkin-oatmeal/


Baked Pumpkin Oatmeal

Prep Time: 15 mins  Cooking Time: 40 mins to 1 hour

Ingredients
2 sugar pumpkins
1 tablespoon melted butter or canola oil
1 teaspoon baking powder
1/2 cup unsweetened apple sauce
1 teaspoon ground cinnamon
2 tablespoons brown sugar
2 cups old fashioned oats
1 egg
3/4 to 1 cup lowfat milk (depending on how milky you like your oatmeal)
1 granny smith apple (peeled + diced small)
extra brown sugar for sprinkling
extra milk for splashing (optional)

Preheat oven 375 degrees. Start by carefully cutting the top off your pumpkin and cleaning the insides out. (Save the seeds for later – recipe to come!)
Combine all remaining ingredients (except the sugar for sprinkling and milk for splashing) in a large bowl. Stir well and divide batter evenly between the two pumpkins.  Sprinkle lightly with brown sugar.  Place both pumpkins on a cookie sheet and bake for 45 mins to an hour or until pumpkin is soft enough to scoop and oatmeal is done.  After it was done, we added a splash of milk. Remember: When doling out scoops be sure to scrape up some of that baked pumpkin goodness with the spiced oatmeal. Makes 4 servings.

We cooked the pumpkin with the top off for the first 20 mins and then put the top on loosely (allowing for steam to come out) for the rest of the baking time. If you choose to cook with top on, make sure that the stem soaked in some water and that it is far enough away from the heat source. You can also cook it with the top off the entire time – the oatmeal will still come out tasting great.

WARNING: these are extremely high in calories but delicious! I introduce...

Pumpkin Spice Creme Brulee!

http://pinterest.com/pin/130252614193921848/

I just used the recipe builder on MFP and this came out to almost 2300 calories for the entire recipe. That is for 2 loaves but still....................

It may sound odd but is really good: Pumpkin Oatmeal :-)

Make your oatmeal with a 1:1 oatmeal:water ratio. Add a 1/4-1/3C pumpkin puree and cinnamon and nutmeg to taste. Serve drizzled with a bit of maple syrup. Yum, yum!!