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

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 recipe

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!

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...

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!!

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.

Big old BUMP!!!!!!!!

I found a pumkin fries recipe on www.thegraciouspantry.com that I can't wait to try. there are two coatings that you can put on them one is savory spices snd the other is a sweet spice. I think that the sweet ones will make a nice snack.

bumping! Wonder if canned pumpkin is available in the UK??

I really like this recipe for pumpkin dip - it's out of this world with Honey Crisp apples! I think it's originally a Cooking Light recipe.

Pumpkin Dip

3/4 cup (6 ounces) 1/3-less-fat cream cheese
1/2 cup packed brown sugar
1/2 cup canned pumpkin
2 teaspoons maple syrup
1/2 teaspoon ground cinnamon (or to taste)
Honey Crisp apples sliced thin for dipping!

Instructions

Beat cheese, sugar, and pumpkin in medium bowl at medium speed until blended well. Add syrup and cinnamon, and beat until smooth. Adjust cinnamon amount to taste, and you can even add some nutmeg if you like.
Cover and chill 30 minutes. Dip apples and enjoy!

Pumpkin Cookies:

1 Cup Sugar Substitute
1 Motts Unsweetened Apple Sauce Snack Pack
¼ Cup Egg White
2 Tsp Vanilla Extract
1 ½ Cups of Cake Flour (Can be Substituted with All Purpose Flour)
2 Tsps Baking Powder
½ Cup Almond Milk (Can be Substituted with any milk)
1 Can of Pumpkin
2 Tsps Cinnamon

1. Using a blender, mix the sugar and apple sauce until creamy.

2. Add the rest of the ingredients except the pumpkin and cinnamon, then blend.

3. Finally add the pumpkin and cinnamon and blend once more.

4. Make sure oven is at 350 degrees

5. Spray cookie sheets and use a teaspoon to form cookies on a sheet.

6. Bake for 10 to 15 minutes


Recipe Makes 48 cookies

Total Nutrition Info:

Total: Cal: 839 Carb: 258 Sugar: 24 Protein: 25 Sodium: 993 Fiber: 20


Per Cookie: Cal: 17 Carb: 5 Sugar: 1 Protein: 1 Sodium: 21 Fiber: 0

Amazing!! Want to make all of these...thanks for sharing!

Low Carb Pumpkin Mini Muffins

1 cup canned pumpkin
1 cup granulated splenda or 1/4 tsp liquid splenda
1 tsp baking powder
1 tsp vanilla
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/8 tsp salt
5 eggs
2 cups almond flour
1 cup sugar free chocolate chips

Preheat oven to 325. Grease 2 mini muffin pans well. Beat pumpkin, splenda, baking powder, vanilla, spices and salt until well blended. beat in eggs, then almond flour and chocolate chips. Put one heaping Tablespoon batter in each muffin cup. Bake for 15-20 minutes until toothpick comes out clean and tops are lightly browned. Allow to cool for 5 mins, run knife around edges and remove from pan to cool completely.

Makes 48 mini muffins. 50 calories each. No net carbs.

Just made these and they are SO good.

Just wanted to share that skinnytaste.com just came out with a yummy looking pumpkin cupcake with pumpkin cream cheese frosting!

Looks AMAZING!

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