Fall is ON ITS WAY!! Lets share delish PUMPKIN treats!:D
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mmmm i'm going to try a pumpkin pie oatmeal mmmmm. just pureed pumpkin with pie spices and whole oat oatmeal and brown sugar..mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm0
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YUMMIE!!!0
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bumpity bump bump bump!!!!0
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Best thread ever...I love pumpkin anything!!! Sweet or savory! Doesn't matter.0
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BUMP These all sound awesome! Just in time to do some pumpkin cooking this weekend! Yummmm!0
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Thanks for all the great recipes. I can't wait to try some out! I have several cans of pumpkin in the pantry already...our walmart stockes them all year round. : ) Plan on whipping one fo these recipes up over the weekend.
SO jealous! They STILL don't have it at my grocery store : ( I can feel fall in the air, but I can't make any of these delicious recipes!0 -
Bump! These are all making me sooo hungryyyy!0
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bump sounds scrumptious!0
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bump Yummo0
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What great recipes! I can't wait to try them. I have tried these 2 recipes (pumpkin spice no bake cheesecake and pumpkin flan)
and thought they were both yummy.
http://www.skinnytaste.com/2009/09/pumpkin-spice-no-bake-cheesecake.html
http://www.yummly.com/recipe/Pumpkin-Flan-Epicurious0 -
Spiced cider:
apple cider
Captian Morgan
Orange ( or two )
Cinamon sitx or ground cinnamon
Cooke cider over stove slowly
Pour in a gang of Captian
Add orange slice & cinnamon
Heat slowly
Drink and warn yourself up till you have a nice little buzz I would also wear fuzzy socks and leggings while drinking this.
I'm loving the measurement "A gang of captain" lol. Sounds like my kinda recipe0 -
Who knew there were so many pumpkin fans out there. Glad I am not alone and thanks for all the great ideas!0
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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!!!
Couldn't agree more!! YUM!!! Drinking some right now!0 -
The Biggest Loser's Frosty Pumpkin Smoothie
Ingredients:
1/2 cup pumpkin puree, fresh or canned
1/2 cup fat free Greek-style yogurt
1/2 cup fat free milk
2 tablespoons agave nectar
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1?8 teaspoon ground ginger
1?8 teaspoon ground cloves
5 ice cubes
Garnish: nutmeg
Instructions:
Combine ingredients in blender and blend until smooth. Pour into
chilled glass and garnish with dollop of yogurt and sprinkle of
nutmeg. (Makes 2 servings)
Per serving: 130 calories, 0 g fat, 45 mg sodium, 26 g carbs, 2 g fiber, 22 g sugar0 -
I have a pumpkin bread recipe of my mother's I have tweaked. I'll share if you guys want. Just let me know. Right now I'm eating lunch. But thanks for this great post. I love pumpkin. Maybe I'll start a yam post.
I'd love the recipe for the pumpkin bread; and YES! Please start a yam post; I love them and always love more recipes!! I've got a few I can share too...0 -
Fall is my favorite. I cannot wait for it to come! Thank you for all the yummy sounding recepies.
I'm really wanting a pumpkin spice latte!!0 -
I am making the Skinnytaste pumpkin butter right now...and it is amazing!!! I recommend it to you all, Even a non-cook like myself is doing good making it!!0
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bump!0
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I have had this before and it is lovely- the risotto goes all yellow and creamy mmmmm You don't have to serve it in the pumpkin shells but I imagine it would look pretty cool!
Pumpkin and Ginger Risotto (v)
A warm and comforting dish. Try to find fresh ginger as it has a sweeter flavour than dried. Wrapped in foil, it will keep for many weeks in the refrigerator.
* Serves 4
* 1 serving 293kcal/7g Fat
* Preparation Time 10 minutes
* Cooking Time 25 minutes
Ingredients:
* 4 baby pumpkins or 1 large pumpkin, cut into quarters
* 8 baby leeks, finely chopped
* 2 garlic cloves, crushed
* 1 x 2.5cm (1in) piece ginger, finely chopped
* 225g (8oz) Arborio risotto rice
* 600ml (1 pint) vegetable stock
* 1/2 glass white wine
* 2 tbsps Normandy low-fat fromage frais
* 1 tbsp chopped fresh chives
* salt and freshly ground black pepper
* a few Parmesan cheese shavings
Preparation:
1. Preheat the oven to 200C, 400F, Gas Mark 6.
2. Using a sharp knife, slice the tops off the pumpkins, scoop out the seeds and discard.
3. Using a small vegetable knife, cut away some of the flesh from around the inside edge, chop and set aside.
4. Season the pumpkin shells and place in a roasting tin with the tops. Roast for 20–25 minutes until just soft.
5. Meanwhile, in a non-stick pan, dry-fry the leeks, garlic and ginger until soft. Add the rice and gradually stir in the stock and wine, allowing the rice to absorb it before adding more (this will take between 15 and 20 minutes).
6. Once all the liquid has been added, stir in the pumpkin flesh, cover and continue to cook for a further 10 minutes. Remove from the heat and stir in the fromage frais and chives.
7. Check the seasoning. Serve the risotto in the pumpkin shells and sprinkle with a few Parmesan cheese shavings.0 -
mmmmm.... pumpkin!!!
BUMP!!!!!!!!0
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