Pumpkin Recipes

I found a recipe in a magazine at my nutritionists office that I thought sounded wonderful. I haven't made it yet, so I can't offer an actual opinion...
1 1 oz pkg sugar free vanilla pudding
1 tsp grnd cinnamon
1/2 tsp grnd ginger
1/4 tsp grnd nutmeg
1 1/2 C cold 1% milk
1 C pumpkin puree (not pie filling)
1 C fat-free whipped topping
3 ginger snaps, crushed
2 Tbsp finely chopped crystallized ginger

In large bowl whisk dry pudding mix, cinnamon, ginger and nutmeg. Slowly whisk in the milk, whisking for 2 minutes. Add the pumpkin and continue to whisk until mixture begins to set. Fold in the whipped topping, Cover and refrigerate for 1 hour.

For each serving, put 1/4 cup if the pumpkin mousse into desert cups. Add a layer of gingersnap crumbs. Add another 1/4 C of mousse. Sprinkle the top of each with 1 tsp of crystallized ginger.

Cal. 105
Fat 1g
Cholesterol 5 mg
Carbs 21g
Fiber 2g
Sugar 12g
Protein 3g

http://www.skinnytaste.com/2007/07/skinny-pumpkin-madness.html

Look at this thread.

http://www.myfitnesspal.com/topics/show/1102619-pumpkin-all-the-things

Delicious and Healthy Pumpkin Stew!! Highly recommend.

http://www.wholeliving.com/130727/pumpkin-white-beans

I like to sautee onions in a touch of olive oil, then add water and chicken bullion, then stir in pureed (or roasted) pumpkin until it becomes thick. Add some cumin and a spoon full of chobani for sour cream on top. This is very filling and so good.

Oven roasted pumpkin is good, I like to put strips of raw bacon on the bottom of the pan and then bits of pumpkin and perhaps some orange slices on top. Roast until soft and brown on the edges, about an hour. Meanwhile, cook up some 7 grain (like kashi whole grain) and sprinkle it on top of the roasted pumpkin and you have a full meal. To make it vegetarian, skip the raw bacon and toss with some olive oil and salt instead.

For dessert, take the pumpkin pie recipe and replace sugar with stevia and fat free condensed milk, then put it in casserole dish NO CRUST and it comes out like the inside of the pie and it is super low calorie, you can put some of the fat free/sugar free whipped topping on it if you want. Or, if you want it a little richer, use the regular condensed milk but keep the stevia. Sometimes too many substitutions lessens flavor or texture.

Curried Pumpkin Soup - I used soy milk instead of the milk and omitted the cream and it came out delicious.

Ingredients:
1/3 Cup chopped onion
1 tsp. minced garlic
1 tsp. curry powder
2 tbsp butter or margarine
1 cup pureed pumpkin (or about 1/2 can of pumpkin)
1/4 tsp nutmeg
1/8 tsp. sugar
2 cups veggie broth (or can use chicken broth)
1 1/2 cups milk
1 tbsp cornstarch or arrow root or tapioca powder (use as thickening agent)
2 tbsp heavy cream (optional)
chopped chives (as decoration)
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How to Make Curried Pumpkin Soup:
1. In large pan cook onion, garlic, and curry in the butter or margarine for a few minutes until onion is tender.
2. Add pumpkin, nutmeg, sugar and the bay leaf.
3. Stir in the broth and bring to a boil.
4. Reduce heat and simmer uncovered for about 15 minutes.
5. Take out the bay leaf.
6. Stir in 1 cup of the milk and cook over low heat for a few minutes.
7. In another bowl, stir together the remaining milk and the cornstarch until dissolved, then add it to the pan.
8. Cook and stir until thickened and bubbly.
9. Cook a couple more minutes.

bump

Homemade Pumpkin Puree:
(skinnytaste.com)

-2 pie Pumpkins (or Butternut Squash) 1.5 oz each

Preheat oven to 350

Cut tops off of pumpkins and quarter. Scoop out seeds (save them to roast!).

Put pumpkin pieces on baking sheet and roast 40-50 minutes or until flesh is soft (poke with fork). Remove from oven and let cool enough to handle. Remove skin and discard. Put pumpkin pieces in blender or food processor and puree until smooth (add water if needed as you go, 1 TBSP at a time).

Use up with in 7 days, or freeze for up to 3 months.

Yes! Love pumpkin! Thanks for the great recipes everyone

I recently made a pumpkin smoothie:
1/2 c pureed pumpkin
1 banana
ice cubes
pumpkin pie spice
cinnamon
1 cup unsweetened vanilla almond milk
1 tsp brown sugar

Was pretty tasty! Enjoy

I love Pumpkin try Snack Girl .com she is great.

I made these last night:

1 box Pillsbury Perfectly Pumpkin Cake Mix
1 can of pumpkin pure

Compbine until moist, bake as cupcakes (12) per the package instructions. 145 calories. Yum.

I did this only with devils' food cake mix, I got it from hungrygirl.com. Yummy, and surprisingly moist. I never saw the pumpkin cake mix though, I'm going to try that!