Fall is here - any good "pumpkin" recipes ? Anything pumpkin

daniellesb1
daniellesb1 Posts: 178 Member
edited October 2024 in Recipes
Hi everyone !
Even though I live in sunny Miami :glasses: – I absolutely LOVE :heart: Fall, and all the PUMPKIN things that come with it…..

So… I am on the lookout for any great healthy Pumpkin recipes you might have, be it : cake, bread, pie, latte, eggnog, ANYTHING ! Oh wait, eggnog is still later in December... but I will take the recipe now ! :drinker:

Looking forward to your great, yummy ideas…… *mouth watering*

Replies

  • ScarletFyre
    ScarletFyre Posts: 754 Member
    BUMP
    I'd like the answer to this too! :-)
  • doinit4tayzie
    doinit4tayzie Posts: 107
    I love baking in the fall and the winter. Cant wait to see these answers
  • ashleymashley02
    ashleymashley02 Posts: 107
    skinnytaste.com has lots of pumpkin recipes and healthy ones at that! :) enjoy! pumpkin dip is amazing!
  • LaSweetMini
    LaSweetMini Posts: 157 Member
    http://www.skinnytaste.com/2011/09/pumpkin-cupcakes-with-pumpkin-spiced.html
  • lor007
    lor007 Posts: 884 Member
    Hang on, let me go ask my friend Contrarian.

    She is nuts about pumpkin.
  • Pamela3
    Pamela3 Posts: 96 Member
    All are "Cooking Light" Recipes

    Classic Pumpkin Pie
    Ingredients
    Filling:
    3/4 cup packed brown sugar 1 3/4 teaspoons pumpkin pie spice 1/4 teaspoon salt 1 (12-ounce) can evaporated low-fat milk 2 large egg whites 1 large egg 1 (15-ounce) can unsweetened pumpkin Crust:
    1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury) Cooking spray Topping:
    1/4 cup whipping cream 1 tablespoon amaretto (almond-flavored liqueur) 2 teaspoons powdered sugar Preparation
    Position oven rack to lowest position.
    Preheat oven to 425°.
    To prepare filling, combine first 6 ingredients in a large bowl, stirring with a whisk. Add pumpkin, and stir with a whisk until smooth.
    To prepare crust, roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under and flute.
    Pour pumpkin mixture into the crust. Place pie plate on a baking sheet. Place baking sheet on lowest oven rack. Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 50 minutes or until almost set. Cool completely on wire rack.
    To prepare topping, beat cream with a mixer at high speed until stiff peaks form. Add the amaretto and powdered sugar, and beat until blended. Serve with pie.
    ******************************************************************************************************************************************
    Pumpkin Pie Shake
  • stubbysticks
    stubbysticks Posts: 1,275 Member
    I just got a newsletter from Hungry Girl with a bunch of pumpkin ideas. Scroll to the bottom of the page. http://www.hungry-girl.com/biteout/show/2103

    I want to try the one for Pumpkin Pie Oatmeal Parfait!
  • maryannmiclat
    maryannmiclat Posts: 133 Member
    I make pumpkin pie without the crust. Instead of the pumpkin pie filling with all the sugar I buy the plain stuff and use splenda. Also, if you are into the pumpkin spice lattes, take a little pumpkin pie spice and add it into your coffee grounds before brewing and then just add a little skim milk and you've got yourself a low fat/low cal latte.
  • nikkif87
    nikkif87 Posts: 193 Member
    My favorite desert: 1-1/2 Gal of vanilla ice cream
    1 can of pumpkin
    1 pie crust-premade or not
    1 tsp nutmeg
    1 tsp cinnimon
    1/4 c sugar

    Let the ice cream thaw a little in a bowl, mix in pumpkin, nutmeg, cinnimon, and sugar. Mix well, pour into pie shell and refreeze.
    *PUMPKIN ICE CREAM PIE!
  • Contrarian
    Contrarian Posts: 8,138 Member
    Hang on, let me go ask my friend Contrarian.

    She is nuts about pumpkin.

    *sigh*
  • Pamela3
    Pamela3 Posts: 96 Member
    Pumpkin Pie Shake
    Ingredients
    2 cups vanilla reduced-fat ice cream (such as Healthy Choice), softened 1 cup fat-free milk 2/3 cup canned pumpkin 1/4 cup packed brown sugar 3/4 teaspoon pumpkin-pie spice 3 tablespoons frozen fat-free whipped topping, thawed Pumpkin-pie spice (optional) Preparation
    Combine first 5 ingredients in a blender; process until smooth. Pour 3/4 cup ice cream mixture into each of 4 glasses. Top each with about 2 teaspoons whipped topping; sprinkle with the additional pumpkin-pie spice, if desired

    **********************************************************************************************

    Pumpkin Ravioli with Gorganzola Sauce

    Ingredients
    1 1/4 cups canned pumpkin 2 tablespoons dry breadcrumbs 2 tablespoons fresh grated Parmesan cheese 1/2 teaspoon salt 1/2 teaspoon minced fresh sage 1/4 teaspoon freshly ground black pepper 1/8 teaspoon ground nutmeg 30 round wonton wrappers 1 tablespoon cornstarch Cooking spray 1 cup fat-free milk 1 tablespoon all-purpose flour 1 1/2 tablespoons butter 1/2 cup (2 ounces) crumbled Gorgonzola cheese 3 tablespoons chopped hazelnuts, toasted Preparation
    Spoon pumpkin onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a medium bowl using a rubber spatula. Stir in breadcrumbs, Parmesan, salt, minced sage, pepper, and nutmeg.
    Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon 2 teaspoons pumpkin mixture into the center of wrapper. Brush edges of wrapper with water and fold in half, pressing edges firmly with fingers to form a half-moon. Place on a large baking sheet sprinkled with cornstarch. Repeat procedure with remaining wonton wrappers and pumpkin mixture.
    Fill a large Dutch oven with water; bring to a simmer. Add half of ravioli to pan (cover remaining ravioli with a damp towel to keep from drying). Cook 4 minutes or until done (do not boil), stirring gently. Remove ravioli with a slotted spoon; lightly coat with cooking spray, and keep warm. Repeat procedure with remaining ravioli.
    Combine milk and flour in a saucepan, stirring with a whisk. Bring to a boil; cook for 1 minute or until thick, stirring constantly. Remove from heat. Add butter, stirring until butter melts. Gently stir in Gorgonzola.
    Place 5 ravioli in each of 6 shallow bowls, and drizzle each serving with 3 tablespoons Gorgonzola mixture. Sprinkle each serving with 1 1/2 teaspoons hazelnuts. Serve immediately.

    ***************************************************************************************************************************************
  • alexa_image
    alexa_image Posts: 387 Member
    http://www.facebook.com/l.php?u=http://www.skinnytaste.com/2011/09/pumpkin-spiced-oatmeal-pecan-cookies.html&h=mAQDcaY1zAQDvx5uuG-EBu4nXo4PiwEgdDAZ3PONuEyqcxQ

    Skinni taste website have tons of pumpkin recipes.
    I love shakeology and have this yummy recipe and at the same time will help me lose weight.

    Pumpkin Pie Shakeology (Meal replacement shake - Healthiest meal of the day)
    1 scoop of chocolate shakeology
    1 cup rice, almond, soy milk
    1/2 cup canned pumpkin
    1/2 tbsp cinnamon
    1/2 tbsp nutmeg
    Ice
    Combine all ingredients in a blender, Sooooo Yummmmyyyy!!!!!
  • KnottyNCrotchety
    KnottyNCrotchety Posts: 442
    I love a good pumpkin soup. I usually put some roasted acorn squash and a big can of regular (not pie) pumpkin in a stock pot. Then add some diced onions, carrots, celery, and grated ginger and enough chicken stock to cover. I sprinkle in some curry powder and let it cook on low until it is all mushy, then mash it up. Add a bit of cocount milk when you serve it and it is delish! I might make some next week actually! Have not made it since I started on MFP so would need to calculate it to get calories, but the only thing there that would have much would be the coconut milk.
  • daniellesb1
    daniellesb1 Posts: 178 Member
    My favorite desert: 1-1/2 Gal of vanilla ice cream
    1 can of pumpkin
    1 pie crust-premade or not
    1 tsp nutmeg
    1 tsp cinnimon
    1/4 c sugar

    Let the ice cream thaw a little in a bowl, mix in pumpkin, nutmeg, cinnimon, and sugar. Mix well, pour into pie shell and refreeze.
    *PUMPKIN ICE CREAM PIE!

    OhEmGee Nikki - this sounds AMAZING ! And my husband would KILL for this !!! Thanks !
  • daniellesb1
    daniellesb1 Posts: 178 Member
    Thanks everyone ! So far, everytyhing sounds YUMMY and I will need to try some, soon !! :happy:
  • tararocks
    tararocks Posts: 287 Member
    didnt read all of these so may be a repeat, but skinnytaste pumpkin dip...AMAZING with apples and with cinnamon graham crackers...yum.
  • sinclare
    sinclare Posts: 369 Member
    I love a good pumpkin soup. I usually put some roasted acorn squash and a big can of regular (not pie) pumpkin in a stock pot. Then add some diced onions, carrots, celery, and grated ginger and enough chicken stock to cover. I sprinkle in some curry powder and let it cook on low until it is all mushy, then mash it up. Add a bit of cocount milk when you serve it and it is delish! I might make some next week actually! Have not made it since I started on MFP so would need to calculate it to get calories, but the only thing there that would have much would be the coconut milk.

    sounds wonderful--thanks for posting!
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