What to make with (mashed) canned pumpkin?

Mix it in with a yeast roll recipe...YUM!!

search for the pumpkin protein bars someone posted the other day; they sounded great. Also, here is my recipe for muffins -- it's saved in the food database so you can add to your diary if you make it.

LL HOMEMADE PUMPKIN CHOCOLATE CHIP MUFFINS

yield: 28 muffins

Cal: 136, Carb: 22, Fat: 4, Pro: 3, Fiber: 1

Preheat oven to 350 degrees

Mix all ingredients:

3 large eggs
1 1/3 c. sugar
1/4 c. oil
3/4 c. unsweetened applesauce
2 c. pumpkin puree
3 c. all purpose flour
2 t. baking powder
2 t. baking soda
1/2 t. salt
3/4 t. cinnamon
2 t. vanilla
1/2 c. chopped walnuts
1/2 c. semi-sweet chocolate chips (I used Ghirardelli)

Spray muffin tins with non-stick spray. Use standard ice cream scoop (the kind with a lever) to evenly distribute batter -- level scoops should get you 28 muffins.

Bake 15 minutes, cool in pans on rack 10 minutes and then remove.


blessings.

I just made Mexican Pumpkin soup for dinner. It was delicious and fat free. It tastes sort of like tortilla soup or posole. If you want the recipe, drop me a message.

I posted this recipe a few weeks ago. It's quite tasty. I really enjoy it. It's from my running magazine.

Pumpkin Pie Protein Shake

1/3 cup (75 ml) chilled water
1 scoop (30 g) vanilla flavoured protein powder (I use sugar free)
1/4 cup (60 ml) pure pumpkin puree
1 tbsp. (15 ml) liquid honey
1 tsp. (5 ml) finely grated orange zest
1 tsp (5 ml) grated fresh ginger
1/4 tsp. (1 ml) ground cinnamon
1/4 tsp. (1 ml) ground cardamom
2 ice cubes


Place all ingredients in a blender and pulse until combined.

Per Serving:

200 Calories
0 g Fat
12 g Protein
40 g Carbohydrates
6 g Fibre
161 mg Sodium
18 g Sugar *estimated*

The sugar wasn't listed in the recipe but I use a sugar free powder, the pumpkin is 2 g and the honey is 16 g. I guess you could leave the honey out for a lower sugar version. It really doesn't need it, or maybe even half the amount......

I like to use mashed pumpkin or sweet potatoes in place if oil in many baked goods. Works well with boxed brownie mix - make them according to the package directions, just use the pumpkin in place of the oil.

Low-Fat Pumpkin Banana Bread (by Fiona Hayes on www.lowfatcooking.about.com)

Ingredients:

1 mashed ripe banana
1 cup pumpkin puree
1/4 cup canola oil
1 large egg
2 egg whites
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2/3 cup sugar
1/2 tsp nutmeg
1/2 tsp ginger
1 tsp cinnamon
Preparation:

Preheat oven to 350 degrees. Spray a 8 1/2 X 4 1/2-inch loaf pan with nonstick cooking spray.
Place mashed banana, pumpkin puree, oil, egg and egg whites in a large bowl. Beat with an electronic mixer on low speed.

Place flour, sugar, baking powder, baking soda, salt, nutmeg, ginger and cinnamon in a medium bowl and stir with a whisk. Add flour mixture to banana and pumpkin mixture and beat until just moist.

Pour batter into loaf pan and bake for 1 hour or until toothpick placed in center comes out clean.

Serves 12.

Per Serving: Calories 196, Calories from Fat 48, Total Fat 5.3g (sat 0.5g), Cholesterol 18mg, Sodium 206mg, Carbohydrate 33.3g, Fiber 1.6g, Protein 3.7g

I just made pumpkin cobbler, it was yummy! Pumpkin fruit dip, Pumpkin soup, brownies (use only pumpkin and brownie mix, no egg or oil or water), cupcakes using pumpkin (cake mix, water and pumpkin), pumpkin pudding, ravioli, lasagna...soo many options!

ETA: Pumpkin pancakes, cookies, crepes, spice cake with pumpkin cream cheese frosting, waffles, muffins....

Pumpkin is great for sweet or savory!

Tonight I made SkinnyTaste Pumpkin Banana Nut Bread.

http://www.skinnytaste.com/2009/10/pumpkin-banana-bread.html

I like to put it in my oatmeal in the morning with a little pumpkin pie spice and splenda... DELISH!!

I do this too. It is sooo delicious. I don't eat plain oatmeal anymore.

Bump. I've got an extra can of stuff around here somewhere. I might try the shake idea. Sounds yummy.

I make homemade Pumpkin-Tortelloni (or Ravioli) with a Maple-Apple Bechamel... Nasoya puts out a wheat flour won-ton wrapper that are PERFECT for making pasta...

Pumpkin muffins
Pumpkin bread
Pumpkin icing
Pumpkin cookies
Pumpkin cake

Thats all the ideas I have....

I have a recipe for Creamy Instant Pumpkin Mousse. It is in the cookbook Eat What You Love. I have tried it and it is very good.


1 (15) ounce can Pumpkin
1 (4 ounce) sugar free instant vanilla pudding, dry
3/4 cup low fat milk
1 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp cloves
1 (8 ounce) container fat free whipped topping

Mix all together and refrigerate.


This is listed in the MFP food data base.

Enjoy!!!!

Kristy

Kristy (Greycat1),

Does the sugar free instant pudding have splenda in it? If so I cannot have it. Splenda tears my system up. If it is slenda I wonder what I can use instead. I will have to research and let you know. Thanks!