All things PUMPKIN

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Tim’s Terrific Vegan Pumpkin Pie
Ingredients:

¾ lb SoyBoy Firm Tofu
2 cups organic pumpkin puree
1 cup organic dehydrated cane sugar
1 ¼ tablespoon molasses
1/3 cup oil
1 tsp vanilla
2 tablespoons corn starch or arrowroot
1 ½ teaspoon ground cinnamon
1 teaspoon ginger powder
½ teaspoon ground nutmeg
1 pinch clove (optional)
1 ¼ teaspoon salt
9” pie crust

Directions:

Preheat oven to 350°F. Combine ingredients in a food processor and blend until smooth, scraping down as necessary. Pour mixture into pie shell. Bake until brown around the edges and top starts to crack (approximately 1 hour). Cool on wire rack. Refrigerate for at least 4 hours, or overnight if possible.


from soyboy.com

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BUMP....I have to dig out my recipes when I get the chance!

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This is my altered pumpkin butter recipe. Great on pancakes, toast, with apple slices...

pumpkin butter altered
2 cans 791ml pumpkin puree
2 cups apple juice
healthy doses of nutmeg and cinnamon
dash of ground gloves to taste
4-5 cinnamon sticks
2 tbsp brown sugar
1 cup vanilla agave
3 tsp vanilla extract
1 tbsp ginger
bring to boil
simmer for 30

makes 4 500ml mason jars (for storage, do not actually CAN this)

approximately 14 calories per tablespoon

Another Hungry Girl recipe....Complete and Udder Oatmeal Insanity !

This is, HANDS DOWN, the world's CRAZIEST and most delicious bowl of guilt-free oatmeal!!!

PER SERVING (entire recipe): 179 calories, 3.5g fat, 367mg sodium, 40g carbs, 11g fiber, 3g sugars, 7g protein -- POINTS® value 3*




Ingredients:
1 packet Quaker Instant Oatmeal, Regular
1/4 cup Fiber One bran cereal (original)
1/4 cup light vanilla soymilk
2 tbsp. canned pure pumpkin
2 tbsp. Fat Free Reddi-wip
1 tbsp. sugar-free maple syrup
1/4 tsp. pumpkin pie spice (or cinnamon)
5 sprays I Can't Believe It's Not Butter! Spray
1 no-calorie sweetener packet (like Splenda)
dash salt

Directions:
Place all ingredients except for Reddi-wip in a microwave-safe bowl. Add 1/4 cup water and stir. Microwave for 45 seconds, stir, and then continue to cook in the microwave for 30 - 40 seconds. Once oatmeal has thickened, remove bowl from the microwave. Add the Reddi-wip, and stir well. Then enjoy the best bowl of oatmeal you've EVER tasted!

YUM SOUNDS GOOD!!!

bump... must save for later...

Spiced Pumpkin Carrot Soup (Vegan and Gluten-Free)

(Serves two)

Ingredients

1/2 tbsp olive oil
1 shallot (or 1 tbsp chopped onion)
2 large carrots, peeled and sliced (1/2 c)
2 cups canned pumpkin
2-3 cups vegetable stock (depending on how thick/thin you prefer the consistency)
1/2 tsp ground coriander
1/4 tsp ground fennel seeds
1/4 tsp oregano
1 clementine peel
salt, to taste
optional: garnish with toasted pumpkin seeds, sage leaves, or chopped green onion
Directions

Heat oil in a soup pot over medium heat. Add shallots and cook until tender (about 2-3 minutes)
Add carrots, pumpkin, vegetable stock, coriander, fennel seeds, oregano, and clementine peel.
Bring to a boil, then reduce heat and cook 25-35 minutes.
Remove clementine peel and puree soup in a blender or food processor.
Season with salt to taste.
Ladle soup into bowls and garnish if you desire.

These are my very own Pumpkin Cranberry Muffins and they are yummy. I had to make them with sweetened dried cranberries this time, but as soon as I see fresh cranberries in the market I am making some with fresh ones for that lovely bite of moist tartness against the sweet pumpkin cake. These are squeaky clean. I'm not going to post them on www.dustwithflour.com (my blog) until I get a pic with the fresh berries.

[img]http://i132.photobucket.com/albums/q22/pixlamarque/Food Pics/2012-09-15_07-29-57_795_zpsc0db3f0c.jpg[/img]

Pumpkin Cranberry Muffins--makes 12

1 1/2 C. (180 g) White Whole Wheat Flour
1 tsp. baking soda
3/4 tsp. ground ginger
1/2 tsp. fresh ground nutmeg
1 tsp. ground cinnamon
1/4 tsp. sea salt
3/4 C. sucanat (brown sugar for you non-clean folks)
1 C. cooked, mashed pumpkin (homemade or canned--no salt added)
1/2 C. low fat buttermilk
2 Tbsp. coconut oil
1 large egg
1 C. cranberries, fresh or sweetened/dried
2 Tbsp. raw unsalted pumpkin seeds

Mix the flour, soda, and spices including the salt in a small bowl. Mix the sucanat, pumpkin, buttermilk, oil, and egg in a large bowl. Add the dry mixture to the wet mixture and combine. Do not over-mix or they will get tough. Fold in the cranberries. Spoon into a muffin tin that has been lined with muffin liners that have been lightly sprayed with olive oil. Top muffins with the pumpkin seeds. Bake at 350 for 18-20 minutes.
181 cals and 4 gm fat for the dried cranberry version, 156 and 4 for the fresh cranberry version

bump for later...I'm totally obsessed with pumpkin!

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I can't wait to try the pumpkin oatmeal! And pumpkin soup...stuffed roasted pumpkin...oh Yumm.

eta. Maybe tonight I will have a pumpkin beer....:)

Will definitely scan later!! I'm a pumpkinholic!!!