Pumpkin all the things!!

Bumpin for Pumpkin!

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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.

Great ideas, I love pumpkin!

Pumpkin Pie Protein Shake
Ingredients

24 g Vanilla protein powder (or serving size of your brand)
62 g Pure Pumpkin
4 oz Blue Diamond unsweetened vanilla almond milk
1/2 tsp Vanilla extract
1/2 - 1 tsp Cinnamon to taste
1/2 tsp Pumpkin pie spice
Dash of nutmeg
Water
Ice
Magic Bullet or blender
Directions
Combine vanilla protein powder, pumpkin, almond milk, vanilla, and seasonings in Magic Bullet cup. Add 5-8 ice cubes, depending on how thick you would like it. The more ice cubes you use, the thicker the shake. Fill the remainer of the cup with water. Blend all together and enjoy!

Nutritional Information: Makes 1 serving. Per serving: Calories 153, Fat 2.95 g, Carbohydrate 8 g, Protein 25.2 g (macronutrients calculated using a serving of Muscleology vanilla protein powder. The nutritional information will change based on the brand of protein powder you use).

Fall in New England- awesome, but I just want to bake stuff, specifically pumpkiny things. I have a pumpkin bread recipe that I love, but theres enough butter, sugar, and white flour in it to kill a man. Does anyone have a lower fat/cal recipe they'd be willing to share?? I'd be happy to try any other pumpkin snacks you might have up your sleeves.

I've not made it through the whole thread yet to see if anyone else has suggested this, but you can replace some of the oil with extra pureed pumpkin. I often replace part of the oil and/or sugar in breads like this with extra pumpkin, banana, or applesauce. Never all, though, as the bread doesn't have the same texture. I believe I used about half the oil called for in the pumpkin bread recipe I use, and the other half I use extra pumpkin.

BUMP!

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