Pumpkin all the things!!
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Great ideas, I love pumpkin!0
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I made pumpkin muffins that were delicious!
One box of Classic White Cake Mix and one large can of pumpkin pie filling. Mix the two together, do not add the egg, oil, or anything the cake mix calls for, just the dry mix and the pumpkin. Makes 18-24 muffins.0 -
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).0 -
I love those pumpkin muffins with the cake mix. I make a few batches each fall.0
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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.0 -
Tuscan Pumpkin White Bean Soup. I've been making this for years.
http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeId=875710 -
BUMP!0
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Bump because I LOVE pumpkin anything!!!!0
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bump0
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This is a variation of a recipe I tried yesterday. http://www.skinnytaste.com/2012/10/roasted-pumpkin-sage-soup.html0
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I'm REALLY shocked at the UK thing too! I buy and make puree from the cooking pumpkins once a week at those time of year for baking, it makes the best cupcakes. I'm in Ireland, similar food to the UK but much more difficult to find certain things. Aldi sells canned pumpkin once in awhile, but never in the other shops, and it's very expensive. I put pumpkin in every stew I make at this time of year too, and lots of pumpkin soup. Basically use it the same way I use squash. I've been baking the seeds and making pies in Ireland for 15 years, since I was old enough to get the knife into the pumpkin by myself0
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Bump for yummy pumpkin recipes!!0
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This is my latest addiction and it is wonderful!!! Pumpkin Fluff, my version, makes 10 servings at 63 calories per serving.
Pumpkin Fluff
1 can 29 ounces canned pumpkin. Not pie mix, plain pumpkin
1 - 2 teaspoons cinnamon
1 - 2 teaspoons pumpkin pie spice
dash allspice or nutmeg
1 box, 4 serving sugar free vanilla pudding. Do not mix with milk, add dry.
Mix these ingredients together well, until the spices and pudding mix are well incorporated.
Now add about 3/4 of a 16 ounce tub of cool whip light, fold into the pumpkin mixture well.
Refrigerate for at least 2 hours to set, but it is better the next day. Enjoy pumpkin decedance for a small calorie count and you will see why I am addicted!!
Bumped for this! My family loves terrible Jello/Cool Whip salads at get-togethers!
Also my favorite thing right now is the pumpkin smoothie that someone else mentioned on a different thread:
1 frozen banana
1 c unsweetened vanilla almond milk
1/2 c pureed pumpkin
pumpkin pie spice
a handful of ice cubes
blend!
Tastes like pumpkin pie filling in a glass.0 -
Low Carb Gluten Free Pumpkin Pancakes
2 medium (or small) eggs
1/4 cup pumpkin puree (not pie filling)
2 tsp sugar free maple syrup
1/8 tsp cinnamon
Pinch (or 2) of ground ginger
Pinch of salt
1/4 tsp baking powder
1/8 cup + 1 heaping tsp Almond meal/flour
Coconut oil for your skillet
Mix wet ingredients thoroughly (eggs, pumpkin, syrup)
Add spices & baking powder to wet ingredients & mix thoroughly
Add Almond meal/flour to wet ingredients & mix thoroughly.
Let pancake batter sit for 10-15 minutes
Heat cast iron skillet over medium high heat & add coconut oil to coat (1-3 tsp depending on size of skillet)
Spoon in batter to make pancakes about 3 inches wide (they need to be small so you can flip them. Don't crowd the skillet because you'll need extra room to maneuver these to flip)
Cook until the bottom gets golden brown
Flip & cook til brown
Serve with your favorite LC toppings (butter, SF syrup, berries, almond butter, etc)
I made 7 small pancakes. Here's the scoop (includes the coconut oil for cooking):
Calories Carbs Fat Protein Fiber
Batch
Total: 501 8 44 17 3
Per : 72 1 6 2 0
Pancake
I was out of vanilla which is why I used the SF maple syrup. I didn't want these to have an eggy taste & they didn't. They tasted more like a whole grain type pancake but not overly strong pumpkin either.
I had fresh yard eggs which were on the small side of medium. If you have large eggs might want to tweak the recipe.
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Healthy Pumpkin Pie Custard - Low Carb & Gluten Free
Ingredients
1 can (15 ounce) pure pumpkin (I like Libby's)
1/4 cup heavy whipping cream
1/4 cup unsweetened almond milk
4 beaten eggs (room temperature works best so the whites mix up)
½ teaspoon salt
2 teaspoons vanilla extract
2 teaspoons pumpkin spice
1/2 tsp stevia powder (not the kind w/ additives)
Optional toppings: Whipped Cream, Sprinkle of nutmeg, butter-roasted pecans
Instructions
Preheat oven to 350 degrees.
Spray 6 ramekin or custard cups with nonstick cooking spray, or use 12 silicon muffin cups
In a large bowl mix together pumpkin, milk,spices, and stevia (may need 1/4 tsp more stevia if you want them sweeter so that's why I recommend tasting before adding the eggs). Mix in beaten eggs.
Pour evenly into ramekins or muffin cups.
Bake for 40 minutes or until a knife comes out clean. (I put my muffin cups in a large pan with water for a "bain marie" to be sure they are really smooth textured)
Remove from oven, set cups on wire rack to cool and add roasted pecans.
Best served cold. Top with whipped cream! Sprinkle with nutmeg!
Here's the link to original recipe:
http://www.sugarfreemom.com/recipes/healthy-pumpkin-pie-custard-gluten-free-low-carb/
Here's the macros for 12 muffin cups with my changes to original recipe (w/o the pecans):
53 calories
3 carbs - 2 fiber = 1 net carb
4 fat
3 protein
Note: This really tastes like a rich pumpkin pie filling (not eggy)0 -
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.
So funny...I was just thinking, "Oh....that makes me sad. We need to fly this girl over here for some pumpkin goodness!!" Your way works too though. We could fly there....0 -
Check out the blog: Eat yourself Skinny. She has a pumpkin muffin and dip recipe. Haven't tried it yet, but her spicy sun dried tomato dip is awesome!0
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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.
In the US ..... we have Pumpkin pie pumpkins (dark orange and smallish) ....and Jack-O-Lantern pumpkins. You do NOT want to make a pie (or any food) with a Jack-O-Lantern pumpkin.0 -
bump0
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Wow, these are all great!0
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In Australia we eat loads of fresh pumpkin - would never dream of eating it out of a can. Don't think we even have it in a can. Anyway we bake it in the oven with a roast - yum - I leave the skin on, and we make a lot of pumpkin soup. My fav is pumpkin soup with red lentils topped with natural yoghurt.
Please tell us more about this lentil-pumpkin soup.0 -
This is my latest addiction and it is wonderful!!! Pumpkin Fluff, my version, makes 10 servings at 63 calories per serving.
Pumpkin Fluff
1 can 29 ounces canned pumpkin. Not pie mix, plain pumpkin
1 - 2 teaspoons cinnamon
1 - 2 teaspoons pumpkin pie spice
dash allspice or nutmeg
1 box, 4 serving sugar free vanilla pudding. Do not mix with milk, add dry.
Mix these ingredients together well, until the spices and pudding mix are well incorporated.
Now add about 3/4 of a 16 ounce tub of cool whip light, fold into the pumpkin mixture well.
Refrigerate for at least 2 hours to set, but it is better the next day. Enjoy pumpkin decedance for a small calorie count and you will see why I am addicted!!
I just made this this weekend! So yummy!0 -
Pumpkin pie flavored anything is so good! Right now I'm really loving Pumpkin Pie flavored yogurt!! 0
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I love pumpkin!!0
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Simple yummy 2 ingredients lil cupcakes!0 -
Came in to post a white chocolate pumpkin scones recipe. Saw that you wanted something with less cals than pumpkin bread and am now backing out slowly. :laugh:0
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bump0
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Bump so I can check this later. I grew my own pumpkins this year and want to make lots of different goodies for the kids and hubby. Of course I'll have a little bit.... Moderation is key!0
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Bump. Definitely in for trying all things pumpkin!0
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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??!!
Don't you believe it!! Pumpkin and squash cooking alive and well in my house. Roasted in soup, fabulous, especially with a pinch of chilli flakes, mashed on top of fish pie or cottage pie, always add it to a thai curry with prawns. And all the usual pie recipes. And i love the seeds roasted and sprinkled in my bread dough.0 -
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.
Just use your regular recipe, but make the following substitutions:
* Substitute applesauce for butter (1 cup applesauce = 1 cup butter)
* Substitute mashed bananas for sugar (1 medium/large mashed banana = 1 cup sugar)
* Substitute whole wheat flour or almond flour for white flour
I love pumpkin! Good luck.0
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