Pumpkin all the things!!

123457

Replies

  • tymberh
    tymberh Posts: 67 Member
    http://www.myfitnesspal.com/topics/show/1109066-pumpkin-latte-40-cal-per-serving
  • CuteMonkeyGal
    CuteMonkeyGal Posts: 138 Member
    Just made these delicious pancakes. It made about 6 servings of 2 sand dollar sized portions. I used Splenda and skim milk, and it still tasted great!
    Healthy Oatmeal Pumpkin Pancakes (from: http://overtimecook.com/2012/11/06/healthy-oatmeal-pumpkin-pancakes/ )

    Ingredients:
    1 cup white whole wheat flour
    1/2 cup rolled oats (old fashioned)
    1 1/2 teaspoons baking powder
    1 teaspoon cinnamon
    Pinch ground nutmeg
    Pinch ground ginger
    Pinch salt
    1/2 cup sweetener or sugar (12 Splenda packets)
    2/3 cup canned pumpkin purée (not pumpkin pie filling
    2 eggs
    2 Tablespoons canola oil
    3/4 cup milk (skim works)

    Instructions:
    Heat a large frying pan over medium heat.
    In a large mixing bowl, whisk together the flour, oatmeal, baking power, spices and Splenda or sugar. Add the remaining ingredients and stir until combined.
    Spray the pan well with Pam, or use a small amount of oil. When the pan is hot enough, spoon some of the batter onto the frying pan and spread it slightly into a circle.
    When the pancakes are set on top, flip it and fry for a couple of minutes until both sides are golden brown.
    Serve hot with maple syrup, agave syrup or sugar free maple syrup

    Macros:
    mutlhf.jpg
  • lyssad2003
    lyssad2003 Posts: 39 Member
    Bump
  • CuteMonkeyGal
    CuteMonkeyGal Posts: 138 Member
    And I just realized I put in the wrong amount in the recipe for flour. LOL! Off to recalculate.

    ETA: Here's the new total macros per serving- Oatmeal Pumpkin Pancakes (2 sand dollar sized), 1 serving
    calories carbs fat protein iron fiber
    186 25 7 7 7 4
  • SkaterGirl704
    SkaterGirl704 Posts: 37 Member
    Pimpkin spice latte is sooooo good!
  • GrandmaJackie
    GrandmaJackie Posts: 36,877 Member
    Bump, yummy!
  • nmtGurl
    nmtGurl Posts: 159 Member
    2ytwb3m.jpg

    Creamy Pumpkin Curry (w/shrimp)
    Serves 8

    15 oz canned 100% pure pumpkin
    2 pounds of shrimp or other seafood (or protein of your choice)
    2 carrots, sliced
    1 medium yellow onion, diced
    4 small zucchinis, diced
    1 14oz can coconut milk – (make sure you have your coconut milk in the fridge a day ahead of time so that the coconut cream is solid on the top)
    1 cup chicken stock
    2 tablespoons coconut oil
    1 teaspoon fresh grated ginger
    1 teaspoon crushed garlic
    1 teaspoon coriander
    ½ tablespoon turmeric powder
    salt to taste

    1) In a large soup pot, saute the onion and carrots in the coconut oil over medium heat until the onions become translucent.

    2) Turn up the heat on the onions and carrots to medium high, scoop out just the cream from the canned coconut milk and add to the hot soup pot. Let it sizzle and stir until the cream is melted and mixed well with the onions and carrots. Turn down to medium low and let it simmer.

    3) While the coconut cream, onion and carrots are simmering, scoop the roasted pumpkin into a food processor or blender along with the remaining coconut water from the can, the chicken broth, and all of the spices. Process or blend until completely smooth.

    4) Add the zucchini to the soup pot and pour the pumpkin mixture into the pot as well. Mix well and bring to a simmer.

    5) Add the peeled and de-veined shrimp to the soup and cook until the shrimp are pink and firm (about 3-4 more minutes).

    6) Serve in bowls topped with fresh diced cilantro.

    About 300 cal, 21g carb, 14g fat, 24g protein
  • deescrafty
    deescrafty Posts: 174 Member
    WW has a recipe almost like this. Its great with the s/f, f/f cheesecake pudding mix too. I make it for family gatherings to, sometimes witb a sprinkling of lowfat graham cracker crumbs on top.
  • Bluizflame
    Bluizflame Posts: 151 Member
    Bump to check out later!
  • codycsweet
    codycsweet Posts: 1,019 Member
    Bump
  • barbynken
    barbynken Posts: 3 Member
    Pumpkin Spice Bread

    1 3/4 cups whole wheat flour
    1/2 cup sugar
    1 1/2 tsp pumpkin spice powder
    1 tsp baking soda
    1 tsp baking powder
    1 cup pumpkin puree
    1/2 cup apple or orange juice
    1/4 cup chopped pecans

    Cal: 82
    Fat: 0.4 G

    Combine the flour, sugar, pumpkin pie spice, baking soda, and baking powder, and mix well. Add the pumpkin and apple or orange juice, and stir until the dry ingredients are moistened. Fold in the nuts.

    Coat an 8 x 4 loaf pan with cooking spray. Spread mixture in pan and bake at 350 for 40-45 minutes. Remove bread from oven and let sit for 10 minutes. Invert the loaf onto a wire rack, turn right side up, and cool before slicing and serving.

    Yield: 16 slices
  • Mita19
    Mita19 Posts: 43 Member
    bump
  • melfitnesspal13
    melfitnesspal13 Posts: 378 Member
    bump

    great ideas...need some more time to read through the entire thread. Will be making the pumpkin curry soup tomorrow!
    :happy:
  • BinaryPulsar
    BinaryPulsar Posts: 8,927 Member
    :flowerforyou:
  • Fit_Natasha
    Fit_Natasha Posts: 83 Member
    I love all this ideas! Thanks guys!
  • Corinne_Howland
    Corinne_Howland Posts: 158 Member
    bump for later! knowing winter is around the corner makes me sad. Everything pumpkin everything makes it acceptable!
  • akj_25
    akj_25 Posts: 244 Member
    i take pumpkin puree 1/3 cup --
    mix with cinnamon teaspoon (i don't really know how much) and
    1/3 cup dry oatmeal.
    put in fridge overnight and eat cold or warm for breakfast. sometimes have to add a little water if it gets too thick
  • Jchtnh
    Jchtnh Posts: 1
    Pumpkin pie yogurt with a dollop of cool whip. Yum!
  • Courtney011691
    Courtney011691 Posts: 55
    Pumpkin Chocolate Chip Cookies

    1 box of spice cake mix (just the dry mix. Don't add the water, eggs, oil)
    1 bag of milk chocolate chips (add less for lower calories)
    1 15 oz can of pumpkin

    Mix spice cake mix and pumpkin. Stir in chocolate chips. Drop cookies onto greased pan (approximately 1/8 cup each). Bake at 350 F for 10-12 minutes. Makes 30 cookies.

    Nutrition per cookie (subject to change based on brand of ingredients)
    Calories: 113
    Carbs: 20
    Fat: 4
    Protein: 1
  • imncontrolofme
    imncontrolofme Posts: 38 Member
    Yum!
  • kellyskitties
    kellyskitties Posts: 475 Member
    Pumpkin Latte done Paleo (for my Paleo friends out there!) OR just those that want a recipe without fake sweeteners
    I've made a very similar one - and it was quite good.

    http://civilizedcavemancooking.com/sidessoupsdrinks/pumpkin-spice-latte-2/
  • igsalem
    igsalem Posts: 69 Member
    Bump
  • ldonahue74
    ldonahue74 Posts: 53 Member
    bump
  • Sedna_51
    Sedna_51 Posts: 277 Member
    Posting for bookmark. GET IN MY MOUTH, PUMPKIN THINGS.
  • brenz1958
    brenz1958 Posts: 3 Member
    This looks so yummy. How do you stop from eating more than one serving?::ohwell:
  • brenz1958
    brenz1958 Posts: 3 Member
    They have one on here that's called pumpkin fluff. 63 cal. Serving. Can't wait to make it
  • ellybeann
    ellybeann Posts: 122 Member
    BUMP!!
  • Galloping4God
    Galloping4God Posts: 46 Member
    Pumpkin Spice Bread Made with Almond Flour

    INGREDIENTS:

    Dry:
    - 1 cup blanched almond flour
    - 1/4 teaspoon sea salt
    - 1/2 teaspoon baking soda
    - Spice Mix:
    - 2 tablespoon cinnamon
    - 2 teaspoon nutmeg
    - 1 teaspoon cloves
    - 1 teaspoon ginger
    - 1 teaspoon allspice

    Wet:
    - 1/2 cup roasted pumpkin or winter squash
    - 3 eggs
    - 3 tablespoons honey
    - 1/4 teaspoon stevia drops (optional – this makes it slightly sweeter)


    METHOD:

    1. Mix dry ingredients and spices together in medium-large sized bowl.

    2. Mix wet together in smaller bowl.

    3. Stir wet ingredients into dry and mix together until smooth.

    4. Pour batter into 2 greased mini loaf pans.

    5. Bake in 350 degrees oven for approximately 35 minutes.

    6. Remove from pans and cool on rack
    SERVINGS: 6
    SOURCE: The Barefoot Cook

    191 calories per serving, 17 grams carbs (4 grams dietary fiber), 7.5 grams protein, and 12 grams fat.

    Yum!!
  • fleetzz
    fleetzz Posts: 962 Member
    Bump
  • xxmarysmxx
    xxmarysmxx Posts: 199 Member
    bump

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