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

bump!!!

love it!!

bump....I love pumkin....I will save these for later....thanks everyone for your recipes!

My favorite time of year. Pumpkin everything....and apple everything.

Someone posted a while ago about pumpkin crepes which I have been dying to try.

Bump

wow,can't wait to try these recipes, thanks everybody!

Wow...sounds delishhhh. I am a pumpking nut, but most recipes are not low cal. I think I'll have to try this!

All these recipes and ideas are making me hungry! Yum yum, can't wait to try them ALL!

Pumpkin Butter??? Why have I never had this before....I will make it my mission to find some SOON!! Happy Tuesday everyone!

Look at www.skinnyrecipes.com
I will be making it tom, so I can't say how good it is but there is pumpkin butter and pumpkin pancakes!
PS-fall is my fav time of year as well.

Easy and delicious butternut squash soup:

Cut one butternut squash into little cubes, about 1 inch square. Chop one onion. Heat a little olive oil and add the onion. Then add the butternut squash and roast it a little, this will give the soup a nice smoky flavour! Add 1l vegetable broth or low-sodium chicken broth if you´d rather have a meaty hint. Boil for 15 min or so, then blend and add pepper to taste. Om nomnomnom ^^

Pumpkin Biscotti!!!!!!! Mmmmmmmm...........
Pumpkin Biscotti Recipe

Ingredients
2 1/2 cups of flour
1 cup of sugar
1 teaspoon of baking powder
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
Pinch of ginger
Pinch of cloves
Pinch of salt
2 eggs
1/2 cup of pumpkin purée
1 teaspoon of vanilla extract
Method
1 Preheat oven to 350°F. Sift together the flour, salt, sugar, baking powder, and spices into a large bowl.

2 In another bowl, whisk together the eggs, pumpkin purée, and vanilla extract. Pour the pumpkin mixture into the flour mixture. Give it a rough stir to generally incorporate the ingredients, the dough will be crumbly.

3 Flour your hands and a clean kitchen surface and lightly knead the dough. Lightly grease a baking sheet or line it with parchment paper. Form the dough into a large log, roughly about 15-20 inches by 6-7 inches. The loaves should be relatively flat, only about 1/2 inch high. Bake for 22-30 minutes at 350 F, until the center is firm to the touch. (Feel free to also form two smaller logs for cute two-bite biscotti; just cut the baking time to 18-24 minutes.)

4 Let biscotti cool for 15 minutes and then using a serrated knife cut into 1 inch wide pieces. Turn the oven to 300 F and bake for an additional 15-20 minutes. Cool completely.

Biscotti may be still a tad moist and chewy, so if you prefer it crisp let it sit uncovered overnight in a dry space. Serve and enjoy.

Makes approximately 15 cookies.

You can melt some dark chocolate and dip the bottoms of the cookies in it and let it dry on a piece of wax paper.

I love love love baked pumpkin seeds! It's great if you're doing something like Jack-O-Laterns with the kiddies (or just by yourself!) Scoop out the seeds and put them in a bowl of water. The seeds will float to the top and the goo will stay at the bottom. Take them out and spread them on a row of paper towels and let them dry for a few hours or overnight. When that's all done, put them evenly on a cookie sheet, take a damp paper towel and slightly wet them down a bit, then sprinkle on some salt or whatever spices you want (cinnamon is yummy on them as well!) and bake 'em at 350 'til they're nice and golden, and crispy.

On a less healthy note, my mom buys those little pumpkins, the ones that most people use for decoration but are still real, and she scoops them out, then adds brown sugar, butter, cinnamon, and nutmeg and bakes them until they're soft. Soooo good!

where the heck do you find sugar free pumpking syrup? YUM !!

Bumping! Don't have any new recipes but will def be trying some of these out!! Yum pumpkin!!

You'll love this one!!! Pumpkin Mousse

15 ounces canned pumpkin
2 (3 1/2 ounce) boxes fat-free sugar-free instant vanilla pudding mix
1 3/4 cups skim milk
1 teaspoon pumpkin pie spice
2 cups fat-free whipped topping
Directions:
Combine pumpkin, spice, and milk in a mixing bowl. Mix until smooth. Add pudding mix and beat for 1-2 minutes. Fold in whipped topping. Chill well before serving.

Read more: http://www.food.com/recipe/pumpkin-mousse-ww-105421#ixzz1VFPc7xIg

:happy: