Canned pumpkin ideas?

pumpkin whipped with coolwhip. sweet treat.

My family really likes pumpkin pancakes the recipe makes a lot and they are easy to freeze

http://www.chef-in-training.com/2011/07/pumpkin-pancakes.html

It's not the most sophisticated thing- I empty the can into a bowl and freeze it until thick. Then I sprinkle cinnamon on top and eat it like ice cream.

bump...love all these suggestions!

I just made some delish pumpkin chicken chili modified from a recipe on wholefoods.com site. I didn't have turkey so used chicken instead and added in more vegetables and it turned out great and very filling.

http://www.wholefoodsmarket.com/recipes/467

I read a recipe once about pumpkin risotto (didn't try it, and don't have it, but it might be right along what you want) on the whole foods website, I think. It sounded pretty good.

Also, this recipe suggests pumpkin as a potential substitution for butternut squash, and I'm pretty much obsessed with it, it's sooooooooo good. http://ohsheglows.com/2011/10/24/black-bean-and-butternut-squash-burritos/

This is an awesome chili recipe from Skinnytaste.com My whole family loved it! Even my picky 5 year old granddaughter.

Crock Pot Turkey White Bean Pumpkin Chili
Gina's Weight Watcher Recipes
Servings: 9 • Serving Size: 1 cup • Old Points: 3 pts • Points+: 5 pts
Calories: 182.6 • Fat: 2.3 g • Protein: 23.3 g • Carb: 10.9 g • Fiber: 8.8 g • Sugar: 2.1
Sodium: 429.8 (without salt)


Ingredients:

cooking spray (I use my misto)
2 lb 99% lean ground turkey
1/2 tsp olive oil
1 small onion, chopped
3 garlic cloves, minced
1 tsp chili powder, to taste
2 bay leaves
2 tsp cumin
1 tsp oregano
2 (15 oz cans) of white northern or navy beans, rinsed and drained
15 oz can pumpkin puree (not pumpkin pie filling)
4.5 oz canned chopped green chile
2 cups low sodium, fat free chicken broth
fat free sour cream for topping (optional)
chopped cilantro and chives for topping (optional)
salt and pepper to taste

Directions:

Heat a large heavy saute pan over high heat and lightly spray with oil. Add meat and cook, breaking it up until white, about 5 minutes. Add to crock pot.Add oil to the saute pan, then onions, garlic, sauté about 3 - 4 minutes; add cumin and sauté another minute.
Add to crock pot. Add beans, pumpkin puree, green chilis, broth, chili powder, oregano, and bay leaves. Cover and cook on high for 4 hours or low for 8 hours.Remove bay leaves and adjust seasoning to taste before serving. Enjoy!

It's not the most sophisticated thing- I empty the can into a bowl and freeze it until thick. Then I sprinkle cinnamon on top and eat it like ice cream.

I am going to try that

In the hungry girl cookbook there is a recipe using canned pumpkin to make fudge!

Take 1/2 cup pumpkin,3/4 cup egg whites.(I use the kind in cartons) 3pkgs of splenda. a tsp of pumpkin pie spice I pour mine in the littlest glass pie plate makes a thin like cake Microwave 2 min cool top with cool whip for dessert or eat warm no topping for side dish

http://www.tasteofhome.com/Recipes/Black-Bean--n--Pumpkin-Chili
http://www.tasteofhome.com/Recipes/Pumpkin-Chili
http://www.tasteofhome.com/Recipes/Pumpkin-Burgers

A few of my favs. The first one is one of my absolute favs (I use ground turkey not the cut up turkey pieces).

Pumkin French Toast:

1 cup pureed pumpkin (from a can is just fine)
1 1/2 cups almond milk (or your favorite non-dairy milk)
2 tablespoons cornstarch
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 teaspoon pure vanilla extract

1 stale Baguette, sliced diagonally in 1 inch pieces (see tip), or 8 pieces thick sliced bread

Cooking oil for the pan

Mix together all ingredients (except for the bread, obvioulsy). Spread out baguette slices on a rimmed baking pan in a single layer. Pour on pumpkin mixture and flip to coat. Let sit for 20 minutes, then flip over and soak for 10 minutes more.

Preaheat a large non-stick skillet over medium heat (I use cast iron). Spray with cooking oil, or drizzle a little into the pan, and cook about half of the soaked breads at a time for 5 to 7 minutes on one side and about 3 minutes on the other. They should be golden to medium brown and flecked with darker spots. Keep warm on a plate covered with tin foil while you cook the second batch.

If not serving immediately, cover and place in a 200 degree oven for up to an hour. Serve with maple syrup and earth balance, of course

Tip: These french toast recipes call for stale bread because it’s going to be soaking up custard, but you still want the bread to hold its shape. Fresh bread will get mushy and, worst case scenario, fall apart. A 3 day old loaf should be just fine and 5 days old might be too late (make it into breadcrumbs instead.) If you have only a fresh baguette, you can cut the slices and then put them in a 300 degree oven for about 10 minutes, until they are hardened a bit but not toasted. Then proceed with the recipe
Source: PPK

I'm making this soup tomorrow. So looking forward to it. In Australia we use pumpkin mostly in savoury dishes, I'm sure you could use canned in this although we don't even get canned pumpkin at all here!

http://www.theage.com.au/lifestyle/cuisine/vegetarian/recipe/thai-pumpkin-soup-20111019-1m3qm.html


Ingredients


1.5kg Kent (jap) pumpkin
1 tbsp olive oil
2 tbsp green curry paste
1 onion, chopped
1 carrot, sliced
2 cups vegetable stock
1/2 cup light coconut cream

Method


Peel the pumpkin, remove seeds and cut into large cubes.

Heat oil in large saucepan and fry the curry paste for a few minutes.

Add the onion and cook to soften slightly.

Add the pumpkin, carrot and stock, bring to the boil and cook for 15 minutes, or until the vegetables are tender. Puree.

Add the coconut cream and stir through.

Serve immediately.

Makes about 1.5 litres.

Preparation and cooking time: 25 minutes


Read more: http://www.theage.com.au/lifestyle/cuisine/vegetarian/recipe/thai-pumpkin-soup-20111019-1m3qm.html#ixzz1ruYfVio3

http://ibuyflour.blogspot.com/2010/03/pumpkin-soup.html

and

http://ohsheglows.com/2010/11/11/garlic-pumpkin-mashed-potatoes-with-spinach/

Both of these are super tasty

daaang i like the ice cream idea !!!!!!!