pumpkin YEAH we have PUMPKIN--recipes

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  • stefchica
    stefchica Posts: 257 Member
    Pumpkin Swirl Cheesecake Yogurt Cupcakes
    Skinnytaste.com
    Servings: 12 • Size: 1 cup • Old Points: 2 pts • Points+: 3 pts
    Calories: 114.1 • Fat: 4.6 g • Carb: 13.8 g • Fiber: 1.5 g • Protein: 3.8 g • Sugar: 6.5
    Sodium: 56.8

    Ingredients:

    12 reduced fat vanilla wafers
    8 oz 1/3 less fat cream cheese, softened
    1/4 cup sugar
    1 tsp vanilla
    6 oz fat-free vanilla Greek yogurt (I used Chobani)
    2 large egg whites
    1 tbsp all purpose flour
    3/4 cup pumpkin butter or pumpkin pie filling

    Directions:

    Heat oven to 350°.

    Line cupcake tin with liners. Place a vanilla wafer at the bottom of each liner.

    Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in fat-free yogurt, egg whites and flour. Do not over beat. Pour into cupcake liners filling half way.



    Top each with 1 tbsp of the pumpkin butter. Using a toothpick, swirl the pumpkin butter into the cream cheese mixture for a marbling effect.

    Bake 25 minutes or until center is almost set. Cool to room temperature. Chill a few hours in the refrigerator before serving

    this sounds soo good! i love pumpkin marble cheesecake..i'll have to keep this one in m ind!
  • sesecat
    sesecat Posts: 124 Member
    BUMP... a LOT of good recipes!
  • ohhhhkkkk
    ohhhhkkkk Posts: 62
    Bump
  • nannyx6
    nannyx6 Posts: 72 Member
    that is the best one yet! Thanks :)
  • Kagard11
    Kagard11 Posts: 396 Member
    Pumpkin smoothies are delicious and filling!
  • laila101
    laila101 Posts: 32 Member
    They all sound great!
  • BlessedMoon
    BlessedMoon Posts: 65 Member
    Bump!!
  • EthanJeremiahsMama
    EthanJeremiahsMama Posts: 534 Member
    bump!!
  • grassette
    grassette Posts: 976 Member
    Thai pumpkin soup

    2 tbsp olive oil
    2 small onions, chopped
    3 garlic cloves, crushed
    1 tbsp finely grated fresh ginger
    1 tbsp Thai red curry paste
    1 small pumpkin, peeled, seeded and cubed
    1 13.5 oz can coconut milk
    3 cups chicken broth
    2 tsp tomato paste
    t tbsp fresh lime juice

    Saute onions in oil until translucent. Add garlic, ginger, curry paste and cook briefly, than add all remaining ingredients except lime juice. Bring to a boil. Reduce and simmer, uncovered, until pumpkins are tender (20 min). Remove from heat. Let cool slightly. Put in blender and puree until smooth. Add lime joice.

    Can be served garnished with corriander and red pepper flakes.
  • catintheshell
    catintheshell Posts: 51
    this topic is fantastic! i love pumpkin- and may or may not have a habit of hording it every year around this time. it's just been so scarce the past few years, which is unfortunate! before that, i was using at least two to three cans of pumpkin a month. it's so versatile.

    loving all the recipes! so many new ideas i hadn't even thought of. :3
  • Mandakat17
    Mandakat17 Posts: 105
    bump
  • rebsaganes
    rebsaganes Posts: 112 Member
    bump
  • grassette
    grassette Posts: 976 Member
    Pumkins are selling at my supermarket for $3 ea. And if you buy a big pumpkin, that is a real good food buy.

    To do away without the can of libbies, this is how we prepare Fresh pumkin for our pies, soups, savory dishes.

    Shell the pumpkin, removing all inside fibre and seeds. If you want to eat the seeds, steam them for 10 minutes or so before you spread them out on a cookie sheet with a little bit of oil and salt. Bake until golden.

    For the pumpkin, you can either cook it with the peel, and scrape the pumpkin off after it has cooled. Steam it or bake it in the shell. Or you can peel off the skin and steam it.

    Once the pumpkin is cooked, and the shell removed, puree the pumpkin in the blender. Then it is ready to be added to your recipes.

    To keep: Freeze in 2 cup amounts.
  • Imahottmess
    Imahottmess Posts: 73
    bump...going to try pumpkin this year
  • Jennyryan21
    Jennyryan21 Posts: 69 Member
    bump... love anything pumpkin
  • cherylaclark
    cherylaclark Posts: 119 Member
    bump
  • tedeez
    tedeez Posts: 18
    bump
  • BunnyBearLove
    BunnyBearLove Posts: 51
    Yummy Pumpkin! BUMP! (haha first time using bump ;)
  • Bonita_Lynne_58
    Bonita_Lynne_58 Posts: 2,794 Member
    bump

    Don't have time to really write down recipes this morning but will definitely be back to do so.

    Thanks for posting!
  • GouletB
    GouletB Posts: 50 Member
    Bump
  • julidav
    julidav Posts: 188 Member
    Bump!!
  • hfrost1978
    hfrost1978 Posts: 51
    bump
  • tanyaMax
    tanyaMax Posts: 524 Member
    YUMMMMM!!! gonna try this with the pumpkins from my garden! thanks :))
    Thai pumpkin soup

    2 tbsp olive oil
    2 small onions, chopped
    3 garlic cloves, crushed
    1 tbsp finely grated fresh ginger
    1 tbsp Thai red curry paste
    1 small pumpkin, peeled, seeded and cubed
    1 13.5 oz can coconut milk
    3 cups chicken broth
    2 tsp tomato paste
    t tbsp fresh lime juice

    Saute onions in oil until translucent. Add garlic, ginger, curry paste and cook briefly, than add all remaining ingredients except lime juice. Bring to a boil. Reduce and simmer, uncovered, until pumpkins are tender (20 min). Remove from heat. Let cool slightly. Put in blender and puree until smooth. Add lime joice.

    Can be served garnished with corriander and red pepper flakes.
  • Birder150
    Birder150 Posts: 677 Member
    Thai pumpkin soup

    2 tbsp olive oil
    2 small onions, chopped
    3 garlic cloves, crushed
    1 tbsp finely grated fresh ginger
    1 tbsp Thai red curry paste
    1 small pumpkin, peeled, seeded and cubed
    1 13.5 oz can coconut milk
    3 cups chicken broth
    2 tsp tomato paste
    t tbsp fresh lime juice

    Saute onions in oil until translucent. Add garlic, ginger, curry paste and cook briefly, than add all remaining ingredients except lime juice. Bring to a boil. Reduce and simmer, uncovered, until pumpkins are tender (20 min). Remove from heat. Let cool slightly. Put in blender and puree until smooth. Add lime joice.

    Can be served garnished with corriander and red pepper flakes.

    This sounds like a winner! I'm going to have to try this for sure.
  • ScorpioDiva81
    ScorpioDiva81 Posts: 28 Member
    I recently did this but I used spice cake instead of chocolate cake....it was YUMMY!!!!!!! Reminded me of pumpkin bread
  • tammihart
    tammihart Posts: 953 Member
    Yummy recipes
    BUMP!!!!
  • saugustin07
    saugustin07 Posts: 28 Member
    bump =)!! yum yum for my tum tum love pumpkin!!
  • sueozzy
    sueozzy Posts: 68 Member
    Bump
  • GrammyWhammy
    GrammyWhammy Posts: 484 Member
    Bump-pumpkin-bump
  • rroberts2140
    rroberts2140 Posts: 1
    BUMP. Salivating as I read!
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