Canned Pumkin

Saw this posted yesterday - made it last night! Amazingly yummy!!


2-Minute Pumpkin Pie
If you need a little something to satisfy your sweet tooth, whip up this 75-calorie pumpkin pie for one. This simple recipe, pared down to the most basic and common ingredients, only takes 2 minutes to make, but the end result tastes as delicious as traditional, calorie-packed pie.
Ingredients:
1/2 c. pumpkin puree
1/4 c. egg whites (from an egg or carton)
Sweetener
Cinnamon or pumpkin pie spice

Directions:
?Mix together all the ingredients. If you prefer a flan-like texture, add more pumpkin; if you prefer a cake-like texture, add more egg whites. Microwave for two minutes. Use a mix of Greek yogurt, hazelnut cream cheese, and pumpkin pie spice for the icing. Top with toasted pecans. (I topped mine with a little Fat-free Coolwhip)

1 cake mix (any flavor but chocolate or spice are my favorites for this)
1 can (regular size) pumpkin

mix together put in prepared muffin tin or papers and bake.

Sooo yummy and low fat because you are leaving out the oil and eggs. They are very dense (the chocolate ones are more the consistency of brownies than muffins) My skinny-mini husband likes to put cream cheese frosting on the spice cake ones and a friend now makes them for her kids that suffer from allergies as a treat. The kids love them.

Use it in Chili instead of tomato!!

Add it to your yeast rolls!!

1 cup cottage cheese mixed with 1/2 cup pumpkin and pumpkin pie spice to taste. I blend the cottage cheese with flavored sugar free syrup and a little milk until the "chunks" are gone then add the pumpkin and spice and mix a little longer. I sometimes put mine in the freezer to make it colder. It tastes like pumpkin pie filling in a pudding form :-) I got this from another message board and tried it without blending the cottage cheese and didn't like the "texture".

I made pumpkin oatmeal pancakes. Easy and a delicious way to use up some extra pumpkin
http://forkfulofsugar.blogspot.com/

1 cake mix (any flavor but chocolate or spice are my favorites for this)
1 can (regular size) pumpkin

mix together put in prepared muffin tin or papers and bake.

Sooo yummy and low fat because you are leaving out the oil and eggs. They are very dense (the chocolate ones are more the consistency of brownies than muffins) My skinny-mini husband likes to put cream cheese frosting on the spice cake ones and a friend now makes them for her kids that suffer from allergies as a treat. The kids love them.

What is the "regular size"?
Single pie can?
or
Two pie can?

Pumpkin pie smoothie:

1/3 cup canned pumpkin
1 banana
3/4 cup soy or regular milk
1 T. maple syrup
1 tsp vanilla
1 tsp pumpkin pie spice

Blend and there's breakfast!

bump

I made the Pumpkin Oatmeal with Almond Milk in the Crock-Pot last night. It was FANTASTIC this morning.
Here's another I am DYING to try: Fluffy and Light Pumpkin Pancakes

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Serves: 4
Ingredients
 1 1/4 cups all-purpose flour
 2 tablespoons sugar
 2 teaspoons baking powder
 1/2 teaspoon cinnamon
 1/2 teaspoon ginger
 1/2 teaspoon nutmeg
 1/2 teaspoon salt
 1 1/4 cup low-fat milk
 1/3 cup canned pumpkin puree
 2 tablespoons melted butter
 1 egg
Instructions
1. Whisk flour, sugar, baking powder, spices and salt in a bowl.
2. In a separate bowl whisk together milk, pumpkin, melted butter, and egg.
3. Fold mixture into dry ingredients.
4. Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake.
5. Cook pancakes about 3 minutes per side. This recipe makes six 6-inch pancakes.

For the original recipe, visit: http://momadvice.com/blog/2009/10/fluffy-light-pumpkin-pancakes