All things PUMPKIN

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  • amyhoss
    amyhoss Posts: 414 Member
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    bump
  • marla_jones
    marla_jones Posts: 45 Member
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    bumping the pumpkin for later!
  • liittlebrunette
    liittlebrunette Posts: 90 Member
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    bump
  • tjstieren
    tjstieren Posts: 44 Member
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    bump
  • marthadztx
    marthadztx Posts: 337 Member
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    Bump
  • seshchick2
    seshchick2 Posts: 14
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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. :)

    My mom said weight watchers highly reccommends this.... She repeats it to me every time I see her
  • InfoSecChick
    InfoSecChick Posts: 37 Member
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    bump bump bump
  • lilones5
    lilones5 Posts: 2 Member
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    Is that all that goes into the spice cake muffins? cake mix and pumpkin? What size can of pumpkin?
  • scrapfrfun
    scrapfrfun Posts: 47
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    bump
  • Tbias78
    Tbias78 Posts: 120 Member
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    Bump
  • PinkPaintedLady
    PinkPaintedLady Posts: 67 Member
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    bump!!! obsessed with pumpkin!
  • fitsin10
    fitsin10 Posts: 141
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    bump
  • tonightokayalright
    tonightokayalright Posts: 289 Member
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    tumblr_marxddSznH1ru5jg0o2_500.jpg
    tumblr_marxddSznH1ru5jg0o1_500.jpg

    Except that I actually used brown sugar and pure mexican vanilla, but no caloric difference.

    Oh, I should tell you to bake at 350° for 22-24 minutes.
  • willowbrooke1
    willowbrooke1 Posts: 24 Member
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    bumpkin:love:
  • cocolo89
    cocolo89 Posts: 1,171 Member
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    bump. I love my pumpkin, I need to try out some of these recipes! especially those muffins!! yumm
  • MidWestMissy
    MidWestMissy Posts: 32 Member
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    Bump. For later I love Pumpkin. :love:
  • Troll
    Troll Posts: 922 Member
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    Drinking a pumpkib pie latte now!

    1 scoop vanilla whey
    1 cup soymilk
    1/4 cup pumpkin
    1 TBS splenda
    dash ginger
    dash cinnamon
    dash nutmeg
    3 tsp instant coffee powder
    ice cubes.

    Mix in blender, top with whipped cream.

    Want it hot? simmer soymilk, seasonings, and pumpkin on the stove. in shaker mug, mix protein and small amount of water or silk. when pumpkin is dissolved, pour into mug and add protein.

    also, 1/2 cup candy corn+1 cup water simmered on the stove makes an awesome flavoring syrup or drizzle :D
  • grassette
    grassette Posts: 976 Member
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    There were 2 threads on this topic last fall. I wonder if the technical staff can bring them up and give us a link to them.
  • grassette
    grassette Posts: 976 Member
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    Go out and buy one of those really cheap fresh pumpkins. Cut it open, remove the seeds and pulp. Bake it in the oven until soft. Cool

    Scrape it off the shell. Mash. Store by the 2 cups in a container and freeze.

    Then, when you are making soup, go into the freezer and add 2 cups of frozen pumpkin to the stock and veggies and simmer on the stove.

    Delicious soup.

    Frozen fresh pumpkin is a great ingredient for cakes, pies, muffins, and all kinds of savory recipes too.

    Plus, don't throw away those seeds! Seperate them from the pulp. Steam for 20 minutes. Toss with olive oil and salt. Turn onto a baking tray and back at 350 until brown, stirring them regularly so that they bake from all sides.

    Yum!.

    Plus, if you put a small bulb into your Halloween pumpkin instead of a candle, you can cook it up as above the very next day.
  • deannakittygirl
    deannakittygirl Posts: 228 Member
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    I didnt read thru all post but I make a pumpkin soup.

    1- 15oz can pure pumpkin
    1/4 cup brown sugar
    1 teaspoon cinnamon
    1/2 teaspoon ground ginger
    1/4 teaspoon ground cloves
    1 cup milk (more if you want it thinner)

    heat and enjoy

    it is not super sweet but it tastes like warm pumpkin pie so yummy. I decided to invent this cause I didn't like other savory pumpkin soups and it is healthy too.

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