Fall is ON ITS WAY!! Lets share delish PUMPKIN treats!:D

bump....i love fall too. Can't wait for Halloween time. We go all out at my house.

PUMKIN BUTTER PANCAKES! NUM!

No Bake Pumpkin Cheesecake Recipe.... MUST TRY!!!

...7 oz 1/3 less fat Philadelphia Cream Cheese
1/2 cup pureed pumpkin (canned is fine)
1 tsp vanilla
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 cup brown sugar
, unpacked 8 oz Cool Whip Free,
thawed 9 inch reduced fat Graham Cracker Crust

In a large bowl using an electric mixer, whip cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice, and brown sugar for a few minutes until fluffy. Add Cool Whip and whip until smooth. Spoon mixture into pie crust and chill for a few hours, until firm. Servings: 8 • Size: 1/8th • Calories: 239

OH! and I had a girls night wine party not too long ago and I made "pumpkin pie dip". I didnt use exact measurements because some people like it more creamy and some people like it more pumpkiny. Mix fat free cool whip, canned pure pumpkin, cinnamon, and 2 packets of equal. Then serve some low fat graham crackers or apple wedges to dip in it!:)

Bump for a couple of months when it's not 105 every day here! It's hard to think about Fall when it is so not very Fall!!

The pumpkin muffins recipe looks easy and sounds delish! Thanks!

I love pumpkin everything! Here is a recipe I have made before & love for Pumpkin Chili!!!

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=392564

lol, I'm looking forward to autumn too (that's what us brits call fall) We don't eat much pumpkin here- just use them generally as halloween lanterns! But, this is changing and I for one plan to nom a lot of pumpkin this year.

Thai pumpkin soup- serves 6, 192 cals per portion.

1.5kg pumpkin- cubed, peeled and roasted
2 cloves garlic, crushed
1 onion, chopped
1 thumb sized piece of fresh root ginger, chopped
1-2 stalks of lemongrass, bruised
3-4 tbsp thai red curry paste
1 400ml can reduced fat coconut milk
850ml vegetable stock (broth)
1 chopped fresh red chilli, to garnish
juice from 1/2 a big lime, or 1 whole small lime
2 tsp sugar
black pepper

Sautee the onion, ginger & garlic in a saucepan and then add the curry paste, stock, pumpkin & whizz with a hand blender (or put the lot into a blender then return to the pan).

Return to the heat, and simmer gently. Add the lemongrass stalks, lime juice, sugar & pepper and simmer for 10-15 mins to infuse. At the least minute, stir in the coconut milk and warm through. Serve sprinkled with chilli slices.

Roast pumpkin and spinach lasagne- 415 cals per portion

http://www.bbcgoodfood.com/recipes/67609/roast-pumpkin-and-spinach-lasagne

Kale, Pumpkin and bacon crock pot stew- 225 cals per portion:

http://www.bbcgoodfood.com/recipes/8910/kale-pumpkin-and-bacon-pot

Mmm pumpkin bump!

I love fall too!! I've already started using the cinnamony air fresheners. :-) Here's a recipe that I love so much. It's not healthy at all, but I'm sure you could tweak it a little. I make it when I'm in a hurry for fall to get here.

Ingredients

topping:
1 tablespoon all-purpose flour
5 tablespoons sugar
1 teaspoon ground cinnamon
1 tablespoon unsalted butter, softened

bread:
3 cups all-purpose flour
3/4 teaspoon salt
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 (15 ounce) cans solid-pack pumpkin
3/4 cup vegetable oil
2 1/4 cups sugar
4 large eggs, lightly beaten
2 granny smith apples, peeled, cored, and chopped ( 2 cups)

TOPPING:
Blend together flour, sugar, cinnamon, and butter in a small bowl with your fingertips until mixture resembles coarse meal.

BREAD:
Put a rack in the middle of oven and preheat oven to 350°F Butter two 9 X 5 inch loaf pans.
Sift together flour, salt, baking soda, cinnamon, nutmeg, cloves and allspice into a medium bowl. Whisk together pumpkin, oil, sugar, and eggs in a large bowl. Add flour mixture, stirring until well combined. Fold in apples. Divide batter between buttered loaf pans. Sprinkle half of topping evenly over each loaf. Bake until a wooden pick or skewer inserted in center of bread comes out clean, 50 to 60 minutes. Cool loves in pans on a rack for 45 minutes, then turn out onto rack and cool completely, about 1 hour.

Pumpkin puree is a must to have on hand in every kitchen! I take any cake mix and substitute the eggs and oil for pumpkin puree and wah-lah! you have cut the calories to 80 cals a cupcake and the recipe is now Vegan. Enjoy!

Probably best if the cake is spice cake. NOM NOM NOM NOM!!!!

OMG I love fall and pumpkin!!! I have a great recipe that I make for Thanksgiving every year however it isn't healthy- I am trying to do a re-vamp though. It is pumpkin cheesecake with caramel pecan topping- stay posted and I will give details!!!

My favorite pumpkin recipe, Pumpkin Whoopie Pies, is definitely not friendly to my new healthy way of eating, unless I make a batch and give away 99% of it.

I LOVE Green Mountain's Pumpkin Spice Coffee, I'm anxiously awaiting it's re-release this month. Also love pumpkin bread and pumpkin pancakes/waffles. I just need to find a way to make them healthier than I used to make them.

MMMM..... That pumpkin spice coffee is the best!!!