It's FALL... Time for Pumpkin!!!
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I'm bumping this post because I have an excellent recipe for a pumpkin dip with graham crackers that is very low calorie! I will add it a little later.
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OMG I love pumpkin... I'll be watching this thread verry closely :]0
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Yeah, bring on the healthy recipes! I LOVE pumpkin also. 0
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I work in "The Pumpkin Capital of the World!" which includes an annual Pumpkin Fest. They make everything from pumpkin pancakes to pumpkin chili. I'll have to go through my recipes and see what can be adapted!! 0
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I had a recipe once to add pumpkin to devils food cake mix and then bake it. You leave out oil and egg. Just mix half a can of pumpkin. It's delish!!! And full of fiber :-) It's kinda like a brownie instead of a cake. So good!0
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From the Hungry Girl newsletter (nov 2008). Yum! I love Hungry Girl!
After getting a BAZILLION requests for pumpkin bread, we figured it was time to make some. And after EIGHT attempts, we got it just right. Try it and see!
Ingredients:
One 15-oz. can pure pumpkin
1 1/4 cups whole-wheat flour
1/4 cup all-purpose flour
1/2 cup fat-free liquid egg substitute (like Original Egg Beaters)
1/2 cup Splenda No Calorie Sweetener (granulated)
1/4 cup brown sugar (not packed)
1/4 cup Ocean Spray Craisins Original Sweetened Dried Cranberries (or regular raisins), chopped
2 1/4 tsp. baking powder
1 1/2 tsp. cinnamon
1 tsp. vanilla extract
1/2 tsp. salt
1/3 tsp. pumpkin pie spice
Directions:
Preheat oven to 350 degrees.
In a large bowl, combine both types of flour, Splenda, brown sugar, baking powder, cinnamon, salt, and pumpkin pie spice (in other words, all dry ingredients except for the Craisins or raisins).
In a medium bowl, mix together pumpkin, egg substitute, and vanilla extract (all the wet ingredients). Add this mixture to the bowl with the dry ingredients, and stir until just blended.
Slowly sprinkle chopped Craisins or raisins into the batter, making sure they don't all stick together, and mix to distribute them.
Spoon batter into a large loaf pan (about 9" X 5") sprayed with nonstick spray. Bake for about 50 minutes, until the top of the loaf is firm to the touch. (Bread may be moist inside. This doesn't mean it's undercooked.) Allow to cool, and then cut into 8 slices. Enjoy!
MAKES 8 SERVINGS
Serving Size: 1 (thick!) slice
Calories: 143
Fat: 0.5g
Sodium: 281mg
Carbs: 31g
Fiber: 4.5g
Sugars: 9g
Protein: 5g
POINTS® value 2*0 -
Bump0
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bump0
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Yum... Pumpkin - can't wait to try the pumpkin bread - thanks Sandy!0
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Yum can't wait to try the pumpkin bread too!0
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I am a serious pumpkin fan.
Bumping to see what people add!
When I used to do weight watchers there was a low point recipe for pumpkin muffins...they are yummy too
1 box spice cake mix(do not follow directions on package)
1 15 ounce can of puree pumpkin
1 c water
Mix and pour into muffin tines
Bake at 350 for 20-25 minutes
Makes 24 muffins0 -
1 Spice cake mix
15 oz pumpkin
11 oz chocolate chips
Mix and drop onto cookie sheet and bake. Yummy!0 -
Havent tried this yet due to the fact I cant seem to find canned pumpkin anywhere!!!! So hopefully it will be in the stores soon so I can try this... its from the Hungry Girl cookbook....
DREAMY CHOCOLATE PEANUT BUTTER FUDGE
One 18.3 ounce box Betty Crocker Fudge Brownies Traditional Chewy Brownie mix
2 cups canned pure pumpkin
2 tablespoons reduced fat peanut butter at room temp
Preheat oven to 350 degrees
Combine pumpkin with the brownie mix in a large bowl and stir until smooth (batter will be very thick but don't add anything else)
Spray a square baking pan (9x9 works best) with nonstick spray and pour in the mixture. Spoon peanut butter on top and use knife to swirl it around th top of the batter. Bake in the oven for 35 minutes. (The batter will look very thick and fudgy and it should look undercooked) Allow to cool.
Cover pan with foil and place in the fridge for at least 2 hours. Cut into 36 squares
Makes 36
PER SERVING: (1 piece) 65 calories, 1g fat, 57 mg sodium, 14g carbs, 1g fiber, 1g protein
Let me know if anyone has tried it or when you do.... I am very curious... or whenever I find the pumpkin I will let you know!0 -
Bump0
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Bump for now, will come back with my favorite. Loving all the ideas so far.0
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is pumpkin back in stores yet??? there was a pumpkin shortage last year and i have not been able to find it yet this year! I am so sad about this because i was going to make the hungry girl cake recipe and i bought the cake mix but no pumpkin! let me know ladies and fellas0
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Omg, I just heard there is a canned pumpkin shortage!!! I am not sure if this is true, but I went to three local grocery stores this weekend to buy some for a pumpkin granola bar recipe I wanted to try out. No canned pumpkin to be found! The employees told me thy hadn't had it in months and mentioned the manufacturer was out of stock of it. Finding this odd- I did a google search and sure enough, the major canned pumpkin supplying state had too much rain resulting in poor crop & hence no canned pumpkin for me
I substituted with purred sweet potato. Recipe mediocre, I need to try again because my bars didn't stick together as well as they should have. If I get it right, I will post the recipe. In the mean time... I heard canned pumpkin is for bid on eBay! Lol! I truly hope this is just Internet rumor- I can't imagine fall without pumpkin (and I have no idea how to work with fresh pumpkin!). 0 -
This all sounds so good! Yummy!0
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Keep the recipes coming!!! I love pumpkin. I have lots of recipes, but have no idea of the calorie count. I'll look back through them and see how they are and see if I can make them any lower in calories. I love fall and all the foods and clothes that go with it!0
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The only recipes I have have already been posted... but replying to BUMP! Mmmm.... pumpkin...0
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BUMP!
I've been craving pumpkin ALL SUMMER!!0 -
Bump...Mmm looking forward to the pumkin dip recipe:)0
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This is a recipe I found last year and never got around to trying. But here it is if anyone wants to give it a go!
Pumpkin soup
1 can 100% pure pumpkin
3 cups LF chicken broth
1 cup skim milk
8- 12 packets splenda
a dash of salt, pepper, and chili powder to taste
Just simmer all of this in a pot on low.
There ya go! Pumpkin soup! It is so good to have this winter comfort food. It has that sweet and salty combination0 -
Omg, I just heard there is a canned pumpkin shortage!!! I am not sure if this is true, but I went to three local grocery stores this weekend to buy some for a pumpkin granola bar recipe I wanted to try out. No canned pumpkin to be found! The employees told me thy hadn't had it in months and mentioned the manufacturer was out of stock of it. Finding this odd- I did a google search and sure enough, the major canned pumpkin supplying state had too much rain resulting in poor crop & hence no canned pumpkin for me I substituted with purred sweet potato. Recipe mediocre, I need to try again because my bars didn't stick together as well as they should have. If I get it right, I will post the recipe. In the mean time... I heard canned pumpkin is for bid on eBay! Lol! I truly hope this is just Internet rumor- I can't imagine fall without pumpkin (and I have no idea how to work with fresh pumpkin!).
I have heard that you can substitute cooked butternut squash for the pumpkin in a recipe. I have never tried it, though.
Can't wait to try these recipes. Thanks!0 -
Omg, I just heard there is a canned pumpkin shortage!!! I am not sure if this is true, but I went to three local grocery stores this weekend to buy some for a pumpkin granola bar recipe I wanted to try out. No canned pumpkin to be found! The employees told me thy hadn't had it in months and mentioned the manufacturer was out of stock of it. Finding this odd- I did a google search and sure enough, the major canned pumpkin supplying state had too much rain resulting in poor crop & hence no canned pumpkin for me I substituted with purred sweet potato. Recipe mediocre, I need to try again because my bars didn't stick together as well as they should have. If I get it right, I will post the recipe. In the mean time... I heard canned pumpkin is for bid on eBay! Lol! I truly hope this is just Internet rumor- I can't imagine fall without pumpkin (and I have no idea how to work with fresh pumpkin!).
This is very definitely true. I work in "The Pumpkin Capital" and for a major grocer's. Libby's, who is THE pumpkin factory had an issue with pumpkins molding in the fields due to too much rain. Most stores have been our of pumpkin for a year. In central Illinois, we were the only grocer to have canned pumpkin, and just ran out. On the upside, Libby's will be canning in the next two weeks, and you will start seeing pumpkin on the grocery shelves again. We have heard that there will still be a shortage this year, though. 0 -
Can not wait to try that pumpkin bread. I had 25 fresh pumpkins last year in the garden and frozen it in two cup measures (to equal a can of pumpkin). Gonna take some out of the freezer tonight.0
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Bump - I have some great recipes that I'll share once I'm not falling asleep on the sofa.0
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I work in "The Pumpkin Capital of the World!" which includes an annual Pumpkin Fest. They make everything from pumpkin pancakes to pumpkin chili. I'll have to go through my recipes and see what can be adapted!!
I love the Pumpkin Festival!! We are neighbors! :bigsmile:
I have a great recipe for pumpkin pancakes and muffins. I posted in the oatmeal thread, but I add canned solid pumpkin to my oatmeal. YUM!!!0 -
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OMG.... I have to go get some pumpkin. I just recently (Thanksgiving 2009) Tried pumpkin pie for the first time. I loved it. I am very curious to try some pumpkin recipes. Keep posting them... Esp the pumpkin bars. I have never had pumpkin bread. What is it comparable to?0
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