pumpkin pie, anyone?

Mix 1 tablespoon of pumpkin with a packet of cinnamon& spice oatmeal and cook according to instructions. Easy and sooooo good for fall- tastes just like pumpkin pie in your oatmeal!

Mix 1 tablespoon of pumpkin with a packet of cinnamon& spice oatmeal and cook according to instructions. Easy and sooooo good for fall- tastes just like pumpkin pie in your oatmeal!

Oh that sounds good!


Another trick, 1 box of Spice Cake mix (dry) and 1 15oz can of pumpkin -- bake in the oven at 350 for 15-19 minutes and there's you some pumpkin muffins.

http://www.myfitnesspal.com/blog/bronwenhilary/view/70-cal-pumpkin-chip-cookies-153582

and

Hearty Pumpkin Soup

1 10.75oz can of condensed cream of chicken soup
1 15 oz can of pumpkin
3 tbs garlic powder or to taste
1 tbs onion powder or to taste
1/2 tbs curry powder or to taste
A tiny bit of nutmeg
Pepper to taste
1 tbs sour cream

Put the soup and pumpkin in a sauce pan and heat gently. Once it combines some, add one can (the chicken soup can) of water to make it thinner like soup.

Add the spices to taste and continue heating it until its hot enough for you. Once you dish it up, add the sour cream in a dollop on top and swirl it into the soup with your spoon as it melts.

It sounds really weird, but my roomie and I loved it. It was hearty, and a good balance of savory and sweet. Plus it was pretty filling! We had it with grilled eggplant sandwiches and it was awesome.

Oh, I just remembered another one I tried this weekend!


These easy to make pumpkin pancakes are beautifully golden in color and have a fun "puffed-up" appearance. With the pumpkin adding a hint of flavor and moistness, pumpkin adds just the right touch to make these pancakes a new family favorite.
2 cups complete pancake mix (such as AUNT JEMIMA® Buttermilk Complete)
1 1/2 cups water
2/3 cup LIBBY'S® 100% Pure Pumpkin
nutmeg and cinnamon to taste
Nonstick cooking spray
Lite pancake syrup, if desired
COMBINE pancake mix, water and pumpkin in medium bowl. Stir just until moistened. Batter may be lumpy.
SPRAY griddle or large skillet with nonstick spray. Heat over medium heat. Pour 1/4 cup batter onto hot griddle; cook until batter bubbles begin to burst. Turn and continue cooking for 1 to 2 minutes or until golden. Repeat with remaining batter. Serve with syrup.
Estimated Times: Preparation - 5 minutes; Cooking - 10 minutes.
Makes 6 servings, about 12 pancakes total.


They were seriously awesome, and so moist I just put a little butter on them and didn't need any syrup!

I saw a pumpkin cake or muffin recipe on the Splenda website (splenda.ca) that I'm going to try! I was just checking it out yesterday and there are so many awesome looking recipes! I often substitute Splenda in my baking because my boyfriend is diabetic... so for thanksgiving we used Splenda in pumpkin pie, and you couldn't even taste a difference!

From the website, I made the apple lovers muffins yesterday (with extra cinnamon and nutmeg) and they're delicious! More apple than muffin, but still great. So I would think there are other recipes worth trying out. (I also plan to try the gingerbread cake recipe once I buy a bundt pan)

Happy baking!:happy:

I'll vouch for the pumpkin pancakes, they are AMAZING.

I know, right?! My mouth is watering just thinking about them.

1/2 cup dry rolled or steel cut oats
1/2 cup almond milk
1/2 cup pureed pumpkin
splash of real vanilla
if desired, a scoop of protein powder

microwave for about 2 minutes or until soft

220 calories (340 if you add protein), 5 fat grams

bump... YUM LOVE PUMPKIN TOOOOO

So many of these recipes sound amazing!

I'm new here and love pumpkin. I can't wait to try these recipes. I do have a question though. What does "bump" mean?

Found this recipe today on http://m.wholefoodsmarket.com/
I substituted the butter for 1 large banana, mashed. I also used oat flour in place of the whole wheat flour and subed organic agave for the sugar. I also used fresh cranberries. These turned out great, I made 22 large cookies at 70 calories

Makes about 3 dozen cookies
Pumpkin and cranberries make a delicious fall pairing in this chunky oatmeal cookie.

Ingredients
2 cups old-fashioned rolled oats
1 cup whole wheat pastry flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon sea salt
10 tablespoons unsalted butter (1 stick plus 2 tablespoons), softened
2/3 cup packed brown sugar
1 1/2 cups canned pumpkin purée
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups dried cranberries

Method
Preheat oven to 375°F. Line 2 baking sheets with parchment paper.

In a medium bowl, stir together oats, flour, pumpkin pie spice, baking powder and salt. In a separate bowl, use an electric mixer to beat butter and sugar until light and fluffy, about 3 minutes. Add pumpkin, eggs and vanilla and beat until combined. Stir in flour mixture until just combined, and then fold in cranberries.

Drop cookies by heaping tablespoon onto prepared baking sheets and gently press with fingers to flatten into discs (note that cookies will not spread while baking). Bake about 24 minutes or until lightly browned. If baking two sheets at a time, rotate sheets half way through baking. Transfer to wire rack to cool. Store cookies in an airtight container.

Nutrition
Per serving (1 cookie): 100 calories (35 from fat), 4g total fat, 2g saturated fat, 20mg cholesterol, 45mg sodium, 14g total carbohydrate (1g dietary fiber, 8g sugar), 2g protein