It's FALL... Time for Pumpkin!!!

1 box devil's food cake mix
1 can pumpkin puree

Mix together, don't add anything else.
Put into muffin pan.
Bake for 20 minutes at 400 degrees. (I like to undercook mine)

From one of the Hungry Girl books. So good!

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!).

Just cut a small pie pumpkin in half, scoop out seeds and stringy stuff, put it face down on an oiled pan and roast in the oven until you can pierce with a fork. Scoop out the pumpkin meat and there you go! Put in a food processor if you want it more like canned.
Make sure it is a pumpkin grown for eating. The ones grown for jack-o-lanterns are not the variety you want.

Didn't get a chance to read all the recipies yet.....but just hoping pumpkin will be back in stock because of the pumkin crop being bad last year.....the store have not been selling ANY pumpkin......I am savoring my last 2 cans famil members have given me...If anyone finds pumkin (canned ) let us know where you find it....THANKS!!!

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(1 Muffin, or 3 minis - 181 calories, 3.5g fat, 37g carbs, 2g, fiber, 2g protein - 4 WW points)

This super-simple 2-ingredient recipe is a Weight Watchers Fave!

1 box yellow cake mix (I use reduced sugar)
1 can solid pack pumpkin (15 oz.)

Directions:
Mix the two ingredients together. Don't add anything else that may be mentioned on the box, such as eggs, oil, or water. The mixture will be very thick and you will be tempted to add in other things to make the batter smoother. DO NOT DO THIS AS IT WILL RUIN EVERYTHING! Place batter into muffin tins (or mini muffin tins) lined with paper, or sprayed with non-stick spray. Bake at 400 degrees for 20 minutes. Makes 12 regular or 36 mini muffins.

you can also do that with a yellow cake and a can of Pineapple (crushed) add nothing else. Its awesome and hardly no calories!!

This is a great fall recipe made with pumpkin seeds. I buy them and the bulk food store.

Spaghetti Squash and Pumpkin Seed Pesto

Loaded with folic acid, potassium, vitamin A, and beta carotene, spaghetti squash is an excellent low-fat alternative to pasta.

1. 4 1/2 lb (2 kg) spaghetti squash
1/2 cup (125 mL) unsalted pumpkin seeds, toasted
1/2 cup (125 mL) fresh basil or spinach, minced
1 large garlic clove, minced
1 Tbsp (15 mL) lemon juice, freshly squeezed
1/4 cup (60 mL) extra-virgin olive oil
1/4 tsp (1 mL) sea salt
Sea salt and freshly ground black pepper to taste

Preheat oven to 375 F (190 C).
Cut squash in half and scoop out seeds and fibrous strands from the centre, lightly brush with olive oil and place face down on a cookie sheet and bake for 40 minutes or until tender.
When cool enough to handle, scrape with the tines of a fork all around the edge of the spaghetti squash to shred the pulp into strands.
Pesto
Combine pumpkin seeds, basil/spinach, garlic, and lemon juice in food processor fitted with a metal blade. Whirl until processed to a paste, scraping down the sides occasionally.
While machine is running, gradually add oil in a thin steady stream until blended. Add a little more oil if you prefer it a little thinner. With a few quick pulses add the zest. Add a little salt and fresh pepper to taste if you wish.
Add pesto to cooked squash and toss together to evenly coat. Serve with a little freshly grated orange zest on top, if desired. Serves 4 as a main course or 6 as a starter.
Each main course serving contains:
207 calories; 3 g protein; 16 g total fat (2 g sat. fat, 0 g trans fat); 17 g carbohydrates; 3 g fibre; 183 mg sodium

I think I am going to make this on the weekend. It's so delicious.

Karen

Bonnie.

Bake for how long?
At 350 ?

BUMP

BREAKFAST IDEA!
Mix about a Tbls or more of pumpkin into plain or vanilla yogurt with a little pumpkin pie spice. If you use plain yogurt, adding a bit of honey helps to sweeten this a bit! Delicious, healthy and decent calorie spend!

bumping to copy them later......

BUMP:)

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!

I am soooo gonna try this.. THANKS!!

This is one of my favorite recipes!!! I did add it to the database. I know it sounds strange to add the pumpkin to chili but everyone raves about this chili!!!

Jess's Chili

5 (15.5-16 oz) cans of Bush's brand chili beans, mild or hot depending on your liking (I used to use Brooks brand chili beans but they have HFCS in them!)

1 large can black beans (26.5oz or use 2 of the 15.5 oz cans)

1 or 2 cans of kidney beans (15.5 oz can)

2-3 cans of rotel diced tomatoes w/ green chilis

2 cups of Libby's pumpkin (4 servings of a big can)

3-4 T. chili powder (or more, spice to taste), 2 T. ground cumin, 2 T. garlic powder, 2 T. onion powder

1 lb lean beef, cooked (I also add an onion & some minced garlic while cooking the meat- you can leave the meat out if you want!)

I figured it out for 18 servings of 1 cup each.

210 cals/ 4g fat/ 32g carb/ 10g fiber/ 15g protein ~ 1 cup
(listed under Jess's homemade pumpkin chili w/ lean beef)

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