Anyone willing to share pumpkin based recipes?

I throw pumpkin in my protein shakes a few times a week. It's just a scoop of chocolate or vanilla protein powder, half a cup of pumpkin, a teaspoon of pumpkin pie spice, and a cup of soy milk, blended with ice. Delicious! I forget that I'm drinking a protein shake, since it tastes like pumpkin pie.

I'm planning to make those oatmeal pumpkin cookies for Thanksgiving. I want to bring a dessert that is lower in calories than our usual selection of pies, cheese cake, and pastries.

Hungry Girl's Yum Yum Brownie Muffins :

1 18.25-ounce box devil's food cake mix
1 15-ounce can pure pumpkin

Preheat oven to 400 degrees.
Mix the two ingredients together. Don’t add anything else that may be mentioned on the box, such as eggs, oil, or water.
The mixture will be very thick, so you might be tempted to add in other things to make the batter smoother. Do NOT do this!
Place batter into a 12-cup muffin pan lined with baking cups or sprayed with nonstick spray. Place pan in the oven, and bake for 20 minutes. Enjoy!

Yield: 12 muffins

Nutritional Info: 181 calories, 3.5g fat, 357mg sodium, 37g carbs, 2g fiber, 20g sugars, 2g protein


Serving Size: 1 muffin

I think alot of recipes call for canned pumpkin because there isn't much difference in the taste from fresh vs canned. It's cheaper and less mess for the same taste. You can puree your own and use in any recipes. Also making pumpkin pie in glass cookware sprayed w/ Pam instead of using pie crust cuts alot of fat and calories with the same great taste!

if you only have a fresh pumpkin (rather than canned), you can use it in all the same items as you would use canned pumpkin, with a little extra preparation.

Cut your pumpkin in half and scoop out the seeds and all the stringy goop. Roast it until tender at 325 (F). I usually start this process skin side up, then flip it after a while. I don't remember the exact time, but check it every 10 minutes or so.

Once the flesh is very soft, remove it from the oven and let it cool a bit. Scoop the flesh out of the skin, and put it in a blender, or a bowl (if you have an immersion blender). Puree. This is usually a little more watery than the canned version, but you can use it just the same.

One can equals about 2 cups. Use what you need, and freeze the rest in 2 cup portions for pumpkin-y goodness at a later date!

Pumpkin-Cranberry Spice Muffins

1 box Spice Cake Mix
1 can pumpkin puree (or 2 cups)
1/2 cup dried cranberries
1/4 c applesauce (opt)
1/4 c fat free plain yogurt (opt)

Mix all together. Pour into greased muffin tins- 2 Tbsp per cup. Makes 24.

Per muffin (made with applesauce and yogurt): Calories 110; Carbs 23; Fat 2; Fiber 1; Protien 1; Sugar 14

http://momvsfood.blogspot.com/2010/10/baked-sausage-spinach-and-pumpkin-ziti.html

Pumpkin-Cranberry Spice Muffins

1 box Spice Cake Mix
1 can pumpkin puree (or 2 cups)
1/2 cup dried cranberries
1/4 c applesauce (opt)
1/4 c fat free plain yogurt (opt)

Mix all together. Pour into greased muffin tins- 2 Tbsp per cup. Makes 24.

Per muffin (made with applesauce and yogurt): Calories 110; Carbs 23; Fat 2; Fiber 1; Protien 1; Sugar 14

yum! these sound delicious!

Copied from my blog:

Whole Grain Pumpkin Banana Muffins
From Cooks.com: http://www.cooks.com/rec/view/0,1862,138166-235200,00.html
Here's the recipe as-is:

WHOLE GRAIN PUMPKIN BANANA MUFFINS


2 ripe bananas
2 eggs
1/3 cup canola oil
1 can pumpkin
1/2 cup honey
1/2 cup Splenda
1 cup white flour
1 cup wheat flour
1/4 cup ground flax
1/4 cup wheat germ
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp pumpkin pie spice
1 tsp cinnamon
3/4 cup golden raisins (optional)
1/2 cup pecans

1. Preheat oven to 350°F.

2. Mix bananas, pumpkin, and eggs in food processor.

3. Mix those wet ingredients with honey and oil.

4. Mix all dry ingredients.

5. Stir dry ingredients slowly into the wet.

6. Fold in raisins and pecans.

7. Spray muffin pan with Pam or other baking spray. Fill each muffin tin 2/3 full.

8. Bake for 17 to 20 minutes, or until a toothpick or knife comes out clean. Put on a baking rack to cool.

Makes up to 24 muffins.

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Substitutions that I made:

1) No-Sugar Added Applesauce instead of the canola oil

2) Walnuts instead of the Pecans (because that's what I had)

3) Left out the splenda - it was sweet enough with the honey alone

4) Substituted "Power Flour" for the 2 cups of flour in the recipe. Power Four is equal parts Barley flour (Barley Meal),Brown Rice Flour, Wheat Flour and Spelt Flour. The original recipe also calls for additional equal parts of Amaranth and Kamut flours, but we couldn't find those when we made the Power Flour awhile back. We made a big batch and use that for most flour needs now.

5. Cooked my own pumpkin rather than use canned. Usually you can find baking pumpkins in most grocery stores in the fall... I think they're sometimes called "sugar" pumpkins. See recipe below for some instructions on cooking a pumpkin. One small baking pumpkin made the equivalent of a large can of pumpkin puree.

My recipe made 23 regular sized muffins with the following nutrition:

130 calories, 24g Carbs, 3g fat, 3g protein, 86mg sodium, 11g sugar

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Pumpkin Pie
From this site: http://www.squidoo.com/pumpkin-pie
Ingredients
* 1 medium sugar pumpkin
* 1 tablespoon vegetable oil
* 1 recipe pastry for a 9 inch single crust pie
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground cinnamon
* 1 teaspoon salt
* 4 eggs, lightly beaten
* 1 cup honey, warmed slightly
* 1/2 cup milk
* 1/2 cup heavy whipping cream

Directions
Cut pumpkin in half, and remove seeds.Place cut side downin a casserole dish and add about an inch of water. Bake at 375 degrees F until the flesh is tender when poked with a fork (about 40-55 minutes). Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender.

In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into pie shell.

Bake at 400 degrees F ( 205 degrees C) for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean. Cool on a wire rack.

I made 2 regular sized pies out of this recipe.

Substitutions:

1) I again substituted applesauce for the vegetable oil.

2) I used agave syrup instead of honey. I thought the agave syrup tasted great with the pumpkin - a little earthier than honey is.

3) This isn't really a substitution, but I strained my home-cooked pumpkin before using it - when you cook it at home it tends to retain a bit of water. After pureeing, I just let it sit in some cheesecloth inside of a wire mesh strainer for awhile so that some of the excess water would drain out. It might be easier if you do that before pureeing it...

My crust:
From this site: http://www.asksasha.com/Healthy-Cooking/Healthy-Easy-Pie-Crust-Recipe.html

1½ cup flour (I used the Power Flour described above)
little bit of salt
½ cup oil (I used olive oil)
2 Tbsp milk - soymilk/almond milk work too
Sift four and salt. Combine oil and milk. Combine to flour mixture. Finger mold dough around pie pan. Bake a 375 for 20 minutes

I've seen recipes very similar to this that add sugar to the crust, but I thought it was perfectly good without the sugar.

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Nutrition Info for 1/8 of a pie: 332 calories**, 37g Carbs, 19g Fat, 5g Protein, 171mg sodium, 17g sugar

**Now... that's a lot of calories -however, over 200 of that is just the crust!!! I'm determined to find a crust that's homemade but has less fat/calories for next time...

http://www.skinnytaste.com/ had great pumpkin recipes a few weeks ago! im sure you can search for them.

Bump!

Hoping to try that pumpkin smoothie!