All things PUMPKIN
Replies
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I looooove pumpkin. I will be trying to pumpkin fluff soon!0
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do you add the milk to the pudding? or is it just the dry pudding mix with the pumpkin and cool whip?0
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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.0 -
Love all the pumpkin recipes.0
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WOW!! Bump 4 later.....soooo many ideas!0
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Pumpkin smoothie
INGREDIENTS
1/3 cup pumpkin puree
1/3 medium banana (frozen)
1 Tbsp ground flaxseed
1tbsp Nutritional yeast(bulk barn)
1 tbsp. Brown rice Protien
1/4 tsp cinnamon
1/4 cup milk
1/2 cup vanilla yogurt(fat free naturally sweetened)
1 cup. Ice
Makes 2 servings: 143cals, 1.4g fat, 19.3g carbs total , 4.4g fibre, 9.8g sugar, 13.9g protien
Tip: when I open a can of pumpkin or cook a pie pumpkin I take and put them into a silicone mini muffin pan and freeze and once they are frozen I pop them out and put them in a freezer bag for smoothies or baking another time.0 -
Bump0
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Bump0
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Bump for when I'm at a computer and not my phone0
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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!
Do you know how many calories it was0 -
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.****0 -
bumppp0
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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 g0 -
Bump!0
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BUMP0
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Yum! Bump:)0
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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...0 -
I love pumkin bump:)0
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BUMP because: ERMAGERRRRD PERMPKERN!!!!!!!!!!0
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