Pumpkin all the things!!

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!!

You just changed my whole world!! Thank you! Thank you!

this make three pies. i batch puree in the blender, pour into crusts, and bake @ 350 for an hour. i've also left out the crust and poured into lined muffin cups, or ramekins.

that's the big can of pumpkin, not the little one.

Just a quick FYI on all these pumpkin + cake mix recipes....and others. You can fold in 2 or 3 well beaten egg whites into the mix to add tons of extra volume and fluff... makes rather dense muffins into lovely light cupcake texture.. and will make 10 muffins into 12 or more which really cuts down your calories but you still get a full size portion. So enjoy the cakey texture and lightness with lower calories and pretty muffin tops!

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).

Just quoting this to try out... can't write it down currently. Sounds tasty!

Also this one:
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)


And, finally, this one:

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Ingredients:

1/2 cup Ginger wafer cookie crumbs (about 10-12 wafers)
1 8-ounce block of fat-free cream cheese, softened
1 8-ounce block of reduced fat ceam cheese, softened
1/2 cup canned pumpkin
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/2 cup sugar
1 tsp vanilla extract
1/2 cup egg substitute
Preparation:

Preheat oven to 350 degrees. Spray bottom of a 7-inch removable-bottomed tart pan with butter-flavored cooking spray. Sprinkle cookie crumbs on bottom of pan. Spray briefly with cooking spray and press crumbs down. Cook base for 10 minutes, then remove from oven.
Place cream cheeses, pumpkin, spices, vanilla and sugar in a large mixing bowl. With an electric mixer beat on medium until throughly blended. Add egg substitute and beat on low until blended.

Pour pumpkin cream cheese mixture on to ginger cookie crumb base. If you have a little left over, pour it into a ramekin to cook alongside the cheesecake.

Bake cheesecake for 40 minutes until just set.

Serves 6-8.

Per Serving: Calories 212, Calories from Fat 81, Total Fat 9g (sat fat 4.6g), Cholesterol 24mg, Sodium 317mg, Carbohydrate 23.1g, Fiber 1.3g, Protein 1.3g

Can be found here (http://lowfatcooking.about.com/od/thanksgivin1/r/pumpkincheescak.htm)


Thanks, everyone!

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Agree! Best thread ever!

These sound delicious!! Thanks especially for the gluten free versions!! Anyone know of gluten free and dairy free recipes?

4 tbsp Libby's 100% Pumpkin mixed with Yoplait Greek 100 Peach Yogurt ROCKS. That is all.

Bumping for later browsing... these look quite yummy!!

generally i just use applesauce instead of oil and a stevia blend inplace of sugar and it works for me, can make muffins are 81 calories each

Just a quick FYI on all these pumpkin + cake mix recipes....and others. You can fold in 2 or 3 well beaten egg whites into the mix to add tons of extra volume and fluff... makes rather dense muffins into lovely light cupcake texture.. and will make 10 muffins into 12 or more which really cuts down your calories but you still get a full size portion. So enjoy the cakey texture and lightness with lower calories and pretty muffin tops!

Aaaahh - good idea!

I made these the other day .....but added 1 C. water plus pumpkin (to lighten texture & make a larger quantity). Mine were a little less dense, but still not a "cupcake" either.

Good smeared with a teaspoon (or so) of cream cheese.

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??!!

Tescos sell Libby's if is has an American food section? It's only just recently come in about 2 months ago. I nearly wet myself when I saw it and stocked up on EVERYTHING there. From BBQ sauce, American mustard, Root beer, lucky charms and puréed pumpkin! I haven't seen the pumpkin for a while though. Could explain why I gained weight, lol

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Don't go here if you are hungry - you have been warned :-)

http://chocolatecoveredkatie.com/2012/11/20/35-favorite-healthy-pumpkin-recipes/

I was warned.

I didn't listen.