Pumpkin all the things!!

Bump for all the yummy-looking recipes!!

bump for recipes.

I made this stew once, I can't remember the recipe exactly but basically, scoop out the pumpkin flesh, chop it and cook it with onions, other veg you fancy, dill weed, then throw in a bit of stock with penne pasta (or I guess you could substitute beans?) - enough stock to make a sauce, not enough to make soup - and cook till the pasta/beans are done. Stir in some creme fraiche, pour it back into the pumpkin shell and take to the table to serve. (unless it's the pumpkin you used to make a Jack o lantern - then the stew would dribble out!)

It was a veggie recipe - from the days when I was veggie - but you could add bacon, or sausage or chicken I guess?

http://allrecipes.com/Recipe/Pumpkin-Butter/Detail.aspx?event8=1&prop24=SR_Title&e11=pumpkin butter&e8=Quick Search&event10=1&e7=Home Page

Yum!

Here's a Weight Watchers recipe my neighbor shared with me:

Pumpkin Cake:
1 box mix, either spice cake or carrot cake (my neighbor used carrot cake mix)
1 can pureed pumpkin
Water

Icing:
Cool Whip Vanilla Frosting

Stir pumpkin puree into dry cake mix in large bowl adding enough water to make a cake batter consistency (just guess). You may add water so the batter is a bit thicker than regular cake batter, but don't add so much water that the batter is thin. Pour into 9x13 cake pan that has been sprayed with vegetable spray. Bake in preheated oven temperature that is suggested on cake mix box instructions. Bake for time printed on cake mix box. Cool completely on a cooling rack when baked. Ice with the new Cool Whip Vanilla frosting (found in freezer section next to regular Cool Whip).

I don't know any of the values/counts for this cake. However, the MFP database should have these ingredients. My neighbor brought me a piece of this cake and it was very good.....moist and delicious. The Cool Whip Vanilla frosting I think tastes like a light version of cream cheese frosting.

I have pumpkin pie steel cut oatmeal in the crockpot right now. I am making it for my breakfast for this week.

I am going to make the pumpkin fluff tomorrow with the leftover pumpkin I didn't use for the oatmeal. I got the recipe here last fall.

1 container of cool whip ( I use fat free)
1 can of pureed pumpkin
1 box sugar free jello vanilla pudding
pumpkin pie spice to taste (or the pumpkin pie spices: cinnamon, nutmeg, cloves)
Mix together and use as a dip for fresh fruit or graham crackers.
I just eat it with a spoon.

I mix canned pumpkin with low fat vanilla yogurt and add pumpkin pie spices. It's low calorie and very much like pumpkin pie filling. I've also used canned pumpkin with splenda and spices, warm in microwave and pretend it's pumpkin pie. Very filling and satisfying to me.

I see one Pumpkin Pie Baked Oatmeal recipe already, but I'll put the one I've been using here. Made it twice already this year, and I plan to make it again. I split it into 8 servings of 193 calories.

Ooh, I'll have to try this version! Looks like it might be a bit more to my liking (ie, a little wetter) than the one I posted upthread. Thanks--

Being from the UK, where pumpkin is only scraped out and scrapped to make a halloween lantern, I have never eaten pumpkin, pie or otherwise!!! Might have to keep the 'brains' of my Pumpkin Head this year??!!

I know it is probably a cultural thing, but that seems a shocker!

Being from the UK, where pumpkin is only scraped out and scrapped to make a halloween lantern, I have never eaten pumpkin, pie or otherwise!!! Might have to keep the 'brains' of my Pumpkin Head this year??!!

I died a little just now. A little piece of me just died. I almost feel like flying to the UK and cooking you a southern style pumpkin pie.

You would be most welcome. I'll lay the table, see you in about 10 hours?? :laugh:

It must sound odd to you guys that someone could never have eaten pumpkin.....hmmm, idea for a thread here....

Sweet, Just let me blow this months rent on a plane ticket and here I come! ;p
Well I don't know if I can speak for all southerners here in the US, but most of the people I know serve all sorts of pumpkin baked goods all during fall. It's almost like...not the holiday season without pumpkin? Haha.

I just made pumpkin cookies and a pumpkin roll... I don't think about anything with the pumpkin flavor until fall season...don't know why!

Can't imagine never having a pumpkin flavored donut as well with some hot cider!
mmmmmmmmmm!!!!!!!!.....now that is a northern treat!

Bumpin for Pumpkin!

Bump

Being from the UK, where pumpkin is only scraped out and scrapped to make a halloween lantern, I have never eaten pumpkin, pie or otherwise!!! Might have to keep the 'brains' of my Pumpkin Head this year??!!

I died a little just now. A little piece of me just died. I almost feel like flying to the UK and cooking you a southern style pumpkin pie.

You would be most welcome. I'll lay the table, see you in about 10 hours?? :laugh:

It must sound odd to you guys that someone could never have eaten pumpkin.....hmmm, idea for a thread here....

Get yourself to the nearest store and pick up a can of Libby's pumpkin puree. Look for a can with the pie recipe on the label. Follow directions. To make it even easier, they have canned pumpkin with the spices already mixed in, I think they call it Pumpkin Pie filling. And do NOT forget the Cool Whip for the top!

I actually make my pie using Eagle Brand milk. Just takes a can of pumpkin, a can of Eagle brand sweetened condensed milk, 3 eggs,and spice it up with all the pumpkin pie spices. It is HEAVENLY!

Once you get a taste of that, you can move on to Pumpkin Rolls with cream cheese filling! :happy:

Edited to fix quotes. hopefully.

Bump for the punkin love.

I got this recipe for pumpkin chocolate chip cookies from Sally's Baking Addiction and I loved it.


Chewy Pumpkin Chocolate Chip Cookies

Perfectly soft & chewy pumpkin chocolate chip cookies without being cakey.

yield: MAKE 2 DOZEN COOKIES

Ingredients:


* 1/2 cup (1 stick or 115 grams) unsalted butter
* 1/4 cup (50 grams) light brown sugar
* 1/2 cup (100 grams) granulated sugar
* 1 teaspoon vanilla extract
* 6 Tablespoons (86 grams) pumpkin puree
* 1 and 1/2 cups (190 grams) all-purpose flour
* 1/4 teaspoon salt
* 1/4 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1 and 1/2 teaspoons ground cinnamon
* 1/2 teaspoon ground nutmeg*
* 1/4 teaspoon ground cloves*
* 1/2 cup (90 grams) semi-sweet chocolate chips

Directions:

In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.
In a large bowl, toss together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in 1/2 cup semi-sweet chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 30 minutes, or up to 3 days. Chilling is mandatory.
Take the dough out of the refrigerator. Preheat the oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats.
Roll the dough into balls, about 2 Tablespoons of dough each. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. Bake the cookies for 8-10 minutes. The cookies will look very soft and underbaked. Keeping them in the oven for longer may dry them out. Remove from the oven and press a few more chocolate chips onto the tops, if desired. If you find that your cookies didn't spread much at all, flatten them out when you take them out of the oven.
Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack. The longer the cookies cool, the chewier they will be. I let them sit out for at least 1 hour before enjoying. I find that their chewiness and pumpkin flavor is more prominent on day 2. Cookies stay soft, moist, and chewy stored at room temperature for up to 1 week.