Pumpkin?

I found this one on here. It is yummy. Thanksgiving in a glass!!

Pumpkin Spice Frappe
Prep Time: 3 minutes
Total Time: 3 minutes
Yield: 2 Heaping Cups
Serving Size: 2 Heaping Cups


frozen blended coffee drink that is creamy, sweet and tastes just like pumpkin pie.
Ingredients
1. 1 1/2 cups coffee, frozen, partially thawed
2. 2 Tbsp. pumpkin, canned
3. 1/2 tsp. vanilla extract
4. 1/4 tsp. pumpkin spice, ground
5. 1 tsp. stevia
6. 1/2 cup unsweetened coconut milk
7. 2 tbsp. whip cream, fat free
8. 1 dash cinnamon, ground
Instructions
1. In a blender add coffee, pumpkin, vanilla, pumpkin spice, stevia and coconut milk. Blend until smooth.
2. Pour into a glass and top with whip cream and sprinkle of cinnamon.
Notes
Calories for the whole thing including whip cream: 45.6, Fat: 2.6, Cholesterol: 0, Sodium: 8,9, Potassium: 35.6, Carbs: 3.9, Fiber: 1.2, Sugar: 2.2, Protein: 1.1

Here is a pumpkin smoothie recipe I found that I want to try!

Ingredients:

1/2 cup pumpkin puree
1/2 very ripe medium-sized banana
3/4 cup fat-free vanilla yogurt
1 tbsp honey
1/2 tsp pumpkin pie spice
1/4 tsp vanilla extract
1 cup crushed ice

SkinnyTaste.com has a great pumpkin cupcake recipe w/ homemade cream cheese icing. I thought they were very good! However, I suck at making homemade icing so my second batch, I bought premade icing.

Yum!

Skinny Taste has Pumpkin Spiced Crepes with homemade Pumpkin butter! - very awesome!


Also, you can add a 15oz can of pumpkin to any cake mix (no eggs or oil)- I also add 1 cup of water or egg whites. If you use it on a white mix- add pumpkin pie spice to get the full pumpkin flavor!!!!

Otherwise I add the pumpkin to Spice Cake Mix, and Butter Pecan Mix and it's tasty!!!!

I LOVE pumpkin. Can't wait to try these!

I found a fairly simple pumpkin muffin recipe and it's only about 100 calories per muffin, the webiste said more like 97 or 98 but it depends on the number of muffins you make per batch and the type of cake batter you use. You use a box of cake mix, the recipe called for yellow but I prefer to use a spice cake mix to give it a better flavor, and one 15 oz. can of pure pumpkin. Mix together (Note: that this a very thick batter, but think of the calories you can lose by mixing by hand :happy: )and bake at the required temp for the cake mix. I added a little vanilla and some cinnamon to mine and I think in the next back I'm going to add crushed pumpkin seeds to the top as a crust, kind of like the pumpkin bread at starbucks.

He is probably talking about Silk - Pure Coconut - it's coconut milk with only 80 calories per cup - the vanilla flavor is 90 calories per cup and 5 grams of fat http://silkpurecoconut.com/

ahh, I see, not "coconut milk" but more like coconut "milk"

I take a standard pumpkin pie recipe, use splenda rather than sugar and fat free condensed milk, pour into a pie pan without a crust, bake per directions and have "pumpkin souffle" (don't eat pie crusts on pies, except apple, so why waste the time/$ on one? Also, no worries about the crust getting soggy after a day or so)

I've made Tuscan Pumpkin and White bean soup, pumpkin stew, pumpkin chili, and a few others that now I can't remember. We have an "Anything pumpkin" cook-off every year at Halloween and I have been in the top 3 with all of these. I tend to go for more savory because I know everyone else is going sweet.

Here is a healthy recipe I found that I am trying next week

Individual baked pumpkin custards

450 g Pumpkin, peeled and cut into chunks

Custard Seasonings
4 medium Egg, Whole
4 individual Egg White
120 ml Milk, Skimmed
130 ml Milk, Evaporated, low fat
2 teaspoons (level) Vanilla Extract
2 teaspoons Artificial Sweetener
1 teaspoons Cinnamon, ground

Topping
450 g Yogurt, Greek, 0% Fat
2 teaspoons Artificial Sweetener, powdered
1/2 teaspoons (level) Vanilla Extract
1/2 teaspoons Cinnamon, ground
1/2 teaspoons (level) Nutmeg, Ground
1/2 teaspoons (level) Cloves, Whole or Ground
Instructions

Preheat oven to Gas Mark 3/170ºC/325ºF.

Put the chopped pumpkin in a saucepan and add 150ml water. Bring to the boil, cover and simmer for 10 mins or until tender. Drain thoroughly, return to the pan and use a hand blender to blend until smooth. Alternatively blend in a food processor or liquidiser.

To make custard, spoon pumpkin into a large bowl; whisk in custard seasonings.

Place eight ramekins on a rimmed baking sheet; fill each ramekin about 3/4 full with custard. Bake for 20 minutes. Check for doneness by inserting a knife in centre of a custard — if it comes out clean, custards are finished. If not, bake for 5 minutes more and check for donesness again; repeat until cooked through. Remove from oven and let cool on a wire rack.

Meanwhile, combine topping ingredients in a medium bowl; mix well and set aside.

When custards are cool, top each with yogurt mixture and serve.

Notes

You can make the custards one day in advance and store them in the refrigerator. Top with yogurt mixture just before serving.

I just roasted pumpkin in the oven, I used pumpkin, acorn squash & sweet potato, chopped them up, added 1 tbsp olive oil and some oregano, mixed it about and roasted it for 45 mins at 200 C. You could add garlic, sprinkle with spices, anything really. It's pretty healthy. Came out at 175 Kcal per portion.

Chocolate Pumpkin Muffins

1 20oz can of pumpkin (or 20 oz of pureed pumpkin...blenders are wonderful for that)
I box of cake mix
1/4 cup milk if needed.

Follow the baking directions on the cake mix
no oil, no eggs. Simple...Healthy-ish

bump

You'll have to find the healthy substitutes but I love this recipe for a warm tasty dessert:

http://www.simplyrecipes.com/recipes/classic_baked_acorn_squash/

The cook time is exactly the same, just use a pie pumpkin instead.

1 Acorn squash
1 Tbsp Butter (I used margarine and it was fine)
2 Tbsp Brown Sugar
2 teaspoons Maple Syrup (can be sugar free)
Dash of Salt

With the no-substitutions ingredients this comes out to about 250 for half the squash. So, I'd imagine it only gets better if you substitute lower cal options.