If You're A Pumpkin Lover

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  • grassette
    grassette Posts: 976 Member
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    Check out these pumkin recipes at Recipes for Health: http://topics.nytimes.com/top/news/health/series/recipes_for_health/pumpkin/index.html
  • kmmille385
    kmmille385 Posts: 11 Member
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    bump
  • grassette
    grassette Posts: 976 Member
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    http://www.myfitnesspal.com/topics/show/343472-for-those-craving-starbucks-pumpkin-pie-spice-latte
  • acarter86
    acarter86 Posts: 34 Member
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    bump
  • spngebobmyhero
    spngebobmyhero Posts: 823 Member
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    I posted a recipe for pumpkin soup on page 1 and my sister in law plugged it into the recipe calculator on here. Less than 1,000 calories for the entire pot, which means less than 250 calories for a quarter of the recipe! Try it if you like soup, it is so amazing!
  • TripleJ3
    TripleJ3 Posts: 945 Member
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    I love pumpkin and eat it all year round!
  • RMinVA
    RMinVA Posts: 1,085 Member
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    Forgot I had this one in my "recipe box" too:

    Pumpkin Spice Oatmeal

    ■1 cup old fashioned oats, not quick cook
    ■1 Tbs whole flax seeds, optional
    ■2 1/2 Tbs brown sugar, packed
    ■1/2 tsp cinnamon
    ■1/4 tsp allspice
    ■1/8 tsp nutmeg
    ■1/2 tsp lemon zest
    ■1/4 tsp salt
    ■1/2 tsp vanilla
    ■2 tsp butter, softened
    ■3/4 cup pumpkin puree
    ■3/4 cup milk

    Topping (you can skip this if you want)::

    ■1/4 cup pecans, chopped
    ■2 tsp butter, softened
    ■1 Tbs brown sugar

    Preheat oven to 375 degrees F. Grease 4 individual sized ramekins. Set aside.

    Combine the oats through salt in a medium sized bowl. Stir well. In a separate bowl, combine the vanilla, butter, pumpkin, and milk. Whisk thoroughly. Pour the pumpkin mixture into the oats. Stir until combined.

    Divide mixture evenly between 4 individual sized ramekins. Place ramekins on a baking sheet (this makes it easier to move in and out of the oven.). Bake at 375 degrees F for 10 minutes.

    Meanwhile, combine the ingredients for the topping: chopped pecans, butter, and brown sugar. After the oatmeal has baked for 10 minutes, remove and divide topping mixture evenly between the ramekins. Bake and additional 7 minutes. Cool for 5 minutes before serving. Top with a splash of milk and raisins, if desired.
  • grassette
    grassette Posts: 976 Member
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    bump
  • jojopel
    jojopel Posts: 348 Member
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    Oh my goodness! This is pumpkin lovers' heaven! Thanks everyone for posting your recipes. :smile:
  • RoadsterMomma
    RoadsterMomma Posts: 161 Member
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    bumping for later - thanks everyone for sharing!!!
  • angiebaby71
    angiebaby71 Posts: 1 Member
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    Yes this is the way it is used in Australia most of the time it is eating as a vegie added to salad or other main course meals. It is available all year round as whole pumpkins i have never seen it sold buy the can! So the recipe below needs to be fresh pumpkin cut up not in a can (i don't know what state it is in the can I'm guessing sloppy I maybe wrong). I have also added the link (I'm not very high tech so you may just have to cut and paste if you can't click on it) you will find heaps of recipes the way we use it in Australia, I luv pumpkin and always traded my roast spuds for my brothers roast pumpkin growing up. You may also find the mash pumpkin you had in California as there is a few recipes at taste.com.au for that also!
    BTW I also add goat feta to recipe below it makes it fantastic!!! pitty it is breakfast time here.

    http://www.taste.com.au/recipes/14443/pumpkin+and+spinach+salad

    Pumpkin and spinach salad

    Ingredients (serves 6)
    600g butternut pumpkin, deseeded, peeled, cut into wedges
    2 tsp olive oil
    2 tsp honey
    2 tsp sesame seeds
    1 tbs fresh lemon juice
    1 tbs honey, extra
    2 tbs extra virgin olive oil
    2 tsp wholegrain mustard
    1 x 150g pkt baby spinach leaves
    1 x 75g pkt toasted pine nuts
  • harmonysdream
    harmonysdream Posts: 92 Member
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    I love pumpkin. My mouth is watering thinking about trying some of these. Thanks everyone!
  • MrsJax11
    MrsJax11 Posts: 354 Member
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    bump
  • Healthy_Hannah483
    Healthy_Hannah483 Posts: 151 Member
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    BUMP
  • TripleJ3
    TripleJ3 Posts: 945 Member
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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 protein


    Yes please!
  • EthanJeremiahsMama
    EthanJeremiahsMama Posts: 534 Member
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    BUMP!! sound delicious
  • thomasdyre
    thomasdyre Posts: 25 Member
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    pumpkin
  • dvarrassi12
    dvarrassi12 Posts: 66
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    bump
  • MadPanda75
    MadPanda75 Posts: 73 Member
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    You just made my day!
  • Cold_Steel
    Cold_Steel Posts: 897 Member
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    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!!! :)


    Toss it in a cup of black coffee and stir... and you basically get a pumpkin spice latte !

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