Canned pumpkin recipies

1/2 cup pumpkin, 1/4 cup egg white...pumpkin pie spices...microwave for 3 minutes
top with syrup/pb/jelly/etc.... delicious!!

Pumpkin Apple Butter: http://www.meals.com/Recipes/Pumpkin-Apple-Butter.aspx?recipeid=28488

Also the post under 100 calorie brownie also contains canned pumpkin and looks really tasty!

1/2 cup pumpkin, 1/4 cup egg white...pumpkin pie spices...microwave for 3 minutes
top with syrup/pb/jelly/etc.... delicious!!

Sounds simple enough. What does this come out like, texture-wise? Puffy, like a souffle?

I make this often and love it, but I ONLY use the cake mix and the pumpkin, mix til incorporated, no other ingredients required. do it as a cake, muffins or like i do drop spoonfuls on a cookie sheet (lined with parchment) and you have muffin tops! i use both chocolate or spice cake mix

Someone else posted Semi Homemade Pumpkin Spice Cupcakes.
Get one box of Spice cake mix, 1 15oz can of pumpkin, 2 eggs, 1/2 c water... mix together. Pour into 24 cupcake cups...bake as per box... only 98 cals/cupcake!

Super scrumptious! And my kids and their friends devoured these at our Halloween party! Listed in the food bank already!

I do something similar to the Spice Cake recipe but with Devil's Food Cake:

1 15 oz can pumpkin
1 box of Devil's Food Cake mix
1/4 cup water

Mix together and either put into muffin cups or bake like a cake. Sometimes I add 1/3 cup mini chocolate chips too - they are gooey and chocolatey and delicious!

Hi heres a healthy food lovers Pumpkin Pie Recipe;

CRUST
1 1/2 cups King Arthurs White Whole Wheat Flour or Whole Wheat Pastry Flour (sifted)
1/4 cup grape seed oil
1/4-1/2 cup water

FILLING
1-15 oz can of pumpkin puree
2/3 cup Organic Evaporated Cane Juice (comes in a orange/green bag by sugars-walmart its a healthier choice, brown sugar)
1/2 tsp sea salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tap groud cloves
3 large egg whites
1 cup light soy milk

METHOD
Make crust

Sitr water and oil into the flour. The dough should be moist enough to roll into a ball yet dry enough not to stick to your hands. If needed add more water, a bit at a time until the above consistency is attained.

Rol the dough with a rolling pin on a floured piece of parchment paper until the dough is a 12 inch circle about 1/8 inch thick. Invert rolled dough onto a pie plate. Pinch the top edge to give the pie a nice convoluted crust.

Make the filling

Preheat oven to 425 degrees F.

In small bowl combine dry ingredients. In a medium bowl combine pumpkin puree, egg whites and soy milk. Add ingredients and blend thoroughly. Pour int prepared pie crust. Bake at 425 for 15 minutes, then reduce temp to 350 and bake an additional 35-40 minutes or until knife inserted in center comes out clean.

Serves 8

Approximate nutritional analysis per serving; 196 calories (4 grams of protein, 24 gms of carbs, 7gm of fat, 3gm of fiber

HAPPY THANKSGIVING

I think this came from the Hungy Girl Website. I am making this today!!


Wayne's Pumpkin Smash

PER SERVING (1 piece, 1/9th of recipe): 65 calories, <0.5g fat, 81mg sodium, 12g carbs, 1g fiber, 7g sugars, 5g protein -- POINTS® value 1*

Ingredients:
One 15-oz. can pure pumpkin
One 12-oz. can evaporated fat-free milk
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
3/4 cup Splenda No Calorie Sweetener (granulated)
2 tsp. pumpkin pie spice

Directions:
Preheat oven to 350 degrees.

Combine all ingredients in a bowl, and mix thoroughly.

Place mixture in a baking dish (8" X 8" works well) sprayed lightly with nonstick spray, and bake in the oven for 45 minutes. (It will remain a little soft, like pie filling.)

Once ready to serve (it's delicious eaten hot or cold), cut into 9 pieces.

Serve and enjoy!

MAKES 9 SERVINGS

I just made the canned pumpkin, spice cake mix and water only recipe- its amazing!!!!



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