If You're A Pumpkin Lover
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MandaLen13
Posts: 151 Member
in Recipes
I love anything with pumpkin in it...especially this time of year so when I found this recipe I just had to try it. It was a huge success so I thought I'd share...
Pumpkin Spice Cream Cheese
8 oz container of Philadelphia Whipped Cream Cheese
1/2 Cup Libby's Pure Pumpkin
1 1/2 tsp McCormick Pumpkin Pie Spice Mix
1 tsp Vanilla Extract
2 tbsp light brown sugar
dash of salt (optional)
Mix all ingredients until well blended. Makes 10 servings of 2 tbsp each.
Per serving: 80 Calories, 5 Carbs, 7 Fat, 1 Protein, 100 Sodium (more if you add the salt)
It's so yummy!!!!!! ENJOY!!!
Pumpkin Spice Cream Cheese
8 oz container of Philadelphia Whipped Cream Cheese
1/2 Cup Libby's Pure Pumpkin
1 1/2 tsp McCormick Pumpkin Pie Spice Mix
1 tsp Vanilla Extract
2 tbsp light brown sugar
dash of salt (optional)
Mix all ingredients until well blended. Makes 10 servings of 2 tbsp each.
Per serving: 80 Calories, 5 Carbs, 7 Fat, 1 Protein, 100 Sodium (more if you add the salt)
It's so yummy!!!!!! ENJOY!!!
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Replies
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I love anything with pumpkin it it...especially this time of year so when I found this recipe I just had to try it. It was a huge success so I thought I'd share...
Pumpkin Spice Cream Cheese
8 oz container of Philadelphia Whipped Cream Cheese
1/2 Cup Libby's Pure Pumpkin
1 1/2 tsp McCormick Pumpkin Pie Spice Mix
1 tsp Vanilla Extract
2 tbsp light brown sugar
dash of salt (optional)
Mix all ingredients until well blended. Makes 10 servings of 2 tbsp each.
Per serving: 80 Calories, 5 Carbs, 7 Fat, 1 Protein, 100 Sodium (more if you add the salt)
It's so yummy!!!!!! ENJOY!!!
just fell in love with you! well maybe not you but at least this post!
I'd practically rape, pillage and murder for things of pumpkin decent! I stock up during the fall months so I can get a taste of it in summer when you cant find it!0 -
just fell in love with you! well maybe not you but at least this post!
I'd practically rape, pillage and murder for things of pumpkin decent! I stock up during the fall months so I can get a taste of it in summer when you cant find it!
I'm the same way!!!! Pumpkin is so yummy!!!!!0 -
Thanks!!!! I am going to try to make a semi healthy pumpkin cheesecake. I will let you know how it goes.0
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Here's another one for you pumpkin lovers!!!
PUMPKIN ROLL
INGREDIENTS
• 3 eggs
• 1 cup white sugar
• 2/3 cup canned pumpkin
• 3/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/2 cup chopped walnuts
• confectioners' sugar for dusting
•
• 1 cup confectioners' sugar
• 3/4 teaspoon vanilla extract
• 2 tablespoons butter, softened
• 8 ounces cream cheese
DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.
2. In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top.
3. Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
4. To Make Filling: Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till smooth.
5. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.0 -
Here's another one for you pumpkin lovers!!!
PUMPKIN ROLL
INGREDIENTS
• 3 eggs
• 1 cup white sugar
• 2/3 cup canned pumpkin
• 3/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/2 cup chopped walnuts
• confectioners' sugar for dusting
•
• 1 cup confectioners' sugar
• 3/4 teaspoon vanilla extract
• 2 tablespoons butter, softened
• 8 ounces cream cheese
DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.
2. In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top.
3. Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
4. To Make Filling: Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till smooth.
5. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.
YUM!!! I'll have to try this! Thanks for posting!0 -
Bump love pumpkin!0
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One of my faves. I add a bit of chipotle in adobo too...
http://www.wholefoodsmarket.com/recipes/467
Serves 6
Besides adding a sweet nutty flavor to dishes, pumpkin is a ready source of vitamin A, which boosts the nutrition content of this offbeat chili. Garnish each portion with a dollop of sour cream and chopped cilantro.
Ingredients
2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped
1 green bell pepper, cored, seeded and chopped
2 jalapeños, seeded and finely chopped
2 cloves garlic, finely chopped
1 pound ground white or dark meat turkey
1 (14.5-ounce) can diced tomatoes, with their liquid
1 (15-ounce) can pumpkin purée
1 cup water
1 tablespoon chili powder
1 teaspoon ground cumin
Salt and pepper to taste
1 (15-ounce) can kidney beans, rinsed and drained
Method
Heat oil in a large pot over medium high heat. Add onion, bell pepper, jalapeños and garlic and cook, stirring frequently, until tender, about 5 minutes. Add turkey and cook until browned. Add tomatoes, pumpkin, water, chili powder, cumin, salt and pepper and bring to a boil. Reduce heat to medium low and add beans. Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve.
Nutrition
Per serving (about 12oz/348g-wt.): 280 calories (110 from fat), 13g total fat, 2.5g saturated fat, 55mg cholesterol, 580mg sodium, 23g total carbohydrate (8g dietary fiber, 7g sugar), 20g protein0 -
I also make pumpkin pie smoothies at this time of year.
For 2:
1/2 cup each plain non fat yogurt, pumpkin, and "milk" (soy, almond, %, whatever)
2 scoops vanilla protein powder
1 frozen banana
pumpkin pie spice to taste
ice for texture.
Like drinking pumpkin pie for breakfast!!!0 -
Then there is the quick and easy "muffin" recipe:
I box devil's food OR spice cake mix and a 15oz can of pumpkin. That's it!!
Mix them, and do not add anything else, batter will be dense. Put in muffin tin (makes 12) and bake at 400 for 20 mins.0 -
I also make pumpkin pie smoothies at this time of year.
For 2:
1/2 cup each plain non fat yogurt, pumpkin, and "milk" (soy, almond, %, whatever)
2 scoops vanilla protein powder
1 frozen banana
pumpkin pie spice to taste
ice for texture.
Like drinking pumpkin pie for breakfast!!!
OMG OMG!!!!!! YUMMMMMMMMMMMMMMMMMMMMMMMMMMM0 -
I am sorry but since everybody here is a pumpkin lover, I have to share this.
This is right Before I knew I was pregnant with my daughter.
I woke up having the strangest craving ever. I wanted pumpkin NOW. Being in the fall I just assumed it was a season craving! I found a can of pumpkin in the pantry. I proceeded to fry the pumpkin in a pan until it was roasted. I indulge half of the can and then my husband came home and said "Oh my...what is that horrible smell???" When he saw the puree half burned pumkin he asked me to PLEASE go get a pregnancy test cause that is NASTY!
Fair enough, I was! lol
To all your pumpkin lover including myself, NOT to be tried again!0 -
Thanks for sharing everyone. I can't wait to try all these yummy recipes!0
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Anyone have pumpkin as a vegetable recipe? Years ago, I was in a restaurant in california, and I was served some mashed pumpkin on the side, with unique savoury spicing. I've been looking for it ever since.
I also have a pumpkin poundcake recipe, and a chocolate chip pumpking recipe, but they are not for dieters. But I'll post my pumpkin soup recipe as soon as I get home tonight.0 -
bump... can't wait to try these!0
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The cream cheese sounds delicious! Have you tried making it with fat free cream cheese?0
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you could probably use low calorie low sugar organic graham crackers and grind them up with just a little butter, bake them in the oven in a muffin pan and have baby pumpkin cheesecakes! yummy0
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I gotta make this pumpkin soup again sometime, it is to die for!
Sweet and Savory Pumpkin Soup
From: Food Network
•4 tablespoons unsalted butter
•1/2 cup finely chopped yellow onion
•1/3 cup finely chopped carrot
•1/3 cup finely chopped celery
•4 teaspoons finely chopped fresh sage leaves (dried is fine too)
•1 teaspoon ground cinnamon
•3/4 teaspoon ground ginger
•1/4 teaspoon nutmeg
•2 1/2 teaspoons minced garlic
•1 cup half-and-half (I used fat-free)
•1/4 cup cornstarch
•3 cups chicken broth
•1 (15-ounce) can pumpkin puree
•1/3 cup firmly packed dark brown sugar
•1 teaspoon salt
•1/2 teaspoon freshly ground black pepper
1.Heat butter in a large pot over medium heat, and cook, whisking frequently, until the butter starts to brown and foam, about 2 to 3 minutes.
2.Stir in the onion, carrot, celery, sage, cinnamon, ginger and nutmeg, and cook until tender, stirring frequently, until tender.
3.Stir in the garlic and cook an additional minute.
4.Stir together the half-and-half and cornstarch in a liquid measuring cup, and pour it into the pot, along with the chicken broth, pumpkin puree, brown sugar, salt and pepper.
5.Bring to a boil over medium-low heat, stirring frequently. When the soup starts to thicken reduce the heat to low.
6.Using an immersion blender*, puree the soup until a smooth consistency is reached and simmer until ready to serve. Ladle the soup into serving bowls.
* If you don't have an immersion blender, you can use a regular blender. Just remember, hot soup expands when you blend it so don't overfill the blender.
http://ibuyflour.blogspot.com/0 -
The cream cheese sounds delicious! Have you tried making it with fat free cream cheese?
No I havent tried it with fat free...I used the whipped because I like the texture more and it is lower in calories than regular cream cheese. I just like my cream cheese light and fluffy.0 -
I also make pumpkin pie smoothies at this time of year.
For 2:
1/2 cup each plain non fat yogurt, pumpkin, and "milk" (soy, almond, %, whatever)
2 scoops vanilla protein powder
1 frozen banana
pumpkin pie spice to taste
ice for texture.
Like drinking pumpkin pie for breakfast!!!
This sounds absolutely AMAZING!!!! I will be trying this very soon!!!!0 -
bump0
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