Craving Pumpkin

get the kashi punpkin spice granola bars

I saw a recipe for pumpkin cookies that someone posted on here- looked amazing!

I've been wanting pumpkin bread, too. I bought a spice cake mix and a can of pumpkin (15oz) to used in place of the devil's food cake mix in Hungry Girl's yum-yum brownies. You mix the cake mix and pumpkin together well. Nothing else!

http://www.cookingchanneltv.com/recipes/lisa-lillien/yum-yum-brownie-muffins-recipe/index.html

YES

Pumpkin Cheesecake

Ingredients: (Macros in Protein/Carbs/Fats)

28g crushed Graham Cracker for Crust
2 blocks of Fat Free Cream Cheese
1/2 cup Splenda
1/2 tsp Vanilla Extract
1 Egg, 1 Egg White
1/4 cup Whole Milk
120g Canned Pumpkin
1 pinch of Pumpkin Pie Spice
1 dash of Cinnamon

85g Protein, 60g Carbs, 10.5g Fat
Directions:

Spray some non-stick spray in a 6″ or 8″ pie dish, and sprinkle the crushed Graham Cracker crumbs evenly for the crust.

Mix all ingredients but the eggs and Canned Pumpkin in a bowl with a mixer. Once the batter is smooth add the eggs; mix until the batter is a creamy consistency. Mix the pumpkin into the batter and once you are done mixing the pumpkin, pour the batter into the pie dish.

Bake: at 325°F for about 30-40 minutes. Check at the 30 minute mark and continue baking until the center is almost set, then set out to cool. Place in the refrigerator for a minimum of 3 hours and top with your favorite low-fat whipped topping before serving.

I mix 1 oz cream cheese, 1/2 cup of plain pumpkin pie filling, 1 tsp vanilla and splenda to taste. Heat it up in the microwave and it makes a nice mini cheesecake like - not quite the same thing, but it might quench the pumpkin craving.

It's about 152 calories and 10 grams of fat if you use regular cream cheese. Although Pumpkin bread would be really good right now :happy:

Oh my goodness! I was thinking that today too! Totally tempted to break down and make some! But, then I got to thinking, maybe I could add a little pumpkin to my oatmeal in the morning, and some cinnamon/nutmeg and a touch of brown sugar? Don't yet know what that would be cal wise, but it sure sounds yummy!

O M F G THAT JUST MADE MY DAY! I CANNOT WAIT TO TRY IT!

I cannot begin to tell you how much I LOVE PUMPKIN!!
Here is my favorite recipe...it is a staple all year round for dessert in our house...my 5 year old daughter even eats this one!!

PUMPKIN PROTEIN PUDDING

1 can of pure pumpkin (NOT pumpkin pie filling)
1 package silken tofu
1 package sugar free/fat free instant vanilla pudding

blend all ingredients together with a hand mixer and refrigerate....

DELICIOUS!!!!!!

I know what you need! Pumpkin Apple Muffins

They are the most recent post on my healthy food blog:

http://peanut-butter-lover.blogspot.com/2011/07/going-against-grain.html

Only 99 calories apiece.

You can substitute the applesauce in the streusel with light butter if you prefer, the sugar with splenda, and you can even add a tablespoon or two of sugar extra to the recipe if you have a sweet tooth (I don't)... They will still be fabulous and deliciously healthy!

I hope you will try them out!

Oh my goodness! I was thinking that today too! Totally tempted to break down and make some! But, then I got to thinking, maybe I could add a little pumpkin to my oatmeal in the morning, and some cinnamon/nutmeg and a touch of brown sugar? Don't yet know what that would be cal wise, but it sure sounds yummy!

O M F G THAT JUST MADE MY DAY! I CANNOT WAIT TO TRY IT!

I decided to go ahead and try it this morning and YES it was like Thanksgiving for Breakfast! mmmm....
I used:
1/4c quick oats = 75 cal
1/4c whole milk =38 cal (I only use whole milk, but a lesser % milk would be even healthier!)
1/4c water
2T Pure Pumpkin = 10 cal (it said 1/2c was 40cal, and 1/2 cup is 8T :bigsmile: )
2T Golden Brown Sugar = 90 cal (If you like something else that is less calories, go for it!)
Dashes of Cinnamon and Nutmeg
Grand total Calories = 213

Thats some cheap (calorieswise) pumpkin pie, yo! :happy:

haha me too!! Call me crazy...especially since it's 90 degrees here and I am making this soup tomorrow.

4 Cups cooked pumpkin roughly chopped
6 Cups chicken broth (I use Campbell's reduced sodium)
1.5 tsp salt (optional - to taste)
1 tbsp fresh parsley (or 1 tsp dried)
1 tbsp fresh thyme (or 1 tsp dried)
1 Cup chopped onion
1 tbsp canola oil (can use margarine, butter or other favorite oil)
1 clove garlic chopped
1 tsp course ground pepper
1 cup 2% milk (can be reduced to 1% or skim)
255 grams fat free sour cream (optional)



Directions
Take a small pumpkin, cut top and remove seeds, replace top and place on baking sheet in 375 degree oven for 30-60 minutes until softened. Remove from oven, remove skin and roughly chop.

While pumpkin is roasting, heat oil in stockpot and cook onion and garlic until onion is soft. Add broth and spices and simmer. Add pumpkin chunks and bring to a boil - let it boil for 5-10 minutes. Reduce it to simmer for 15 minutes.

Using hand blender (or regular blender) puree soup mixture. Add milk and taste - add salt and pepper to taste. Serve

Optional - Serve with a dollop of fat free sour cream and top with some chopped parsley

Nutritional Info
Servings Per Recipe: 9
Amount Per Serving
Calories: 92.8
Total Fat: 2.9 g
Cholesterol: 4.7 mg
Sodium: 1,686.5 mg
Total Carbs: 13.8 g
Dietary Fiber: 1.6 g
Protein: 3.7 g