Brandi, nice to meet you as well!!. We (mom and 2 sisters) are going Sept 2008 on a cruise. I am so excited, I have wanted to see the pymamids for so long. We will be gone for about 2 weeks. So I have a year to save up and to loose weight. This is my motivator. I live in Toronto Canada, where are you from?
BRANDIE86 10/12/07 4:54 P
Thanks 2catperson.
I found a recipe a while back for pumpkin pancakes, sounded good, but the recipe bombed. So I have been trying different things trying to get the taste I was expecting from those darn pancakes, know what I mean?
Anyway, I thought it was good the first few times I made it, but I haven't made it in a very long time. I got sick of it, lol. You are the first person that made it so I had to pick your brain. :)
So you're going to Egypt. How cool, I am envying you. What are your plans over there, and how long will you be there?
BTW, nice to meet you.
2CATPERSON 10/12/07 11:23 A
Hi Brandie86, your instructions were fine, texture was ok, but I made it so long ago, I don't think I liked the taste I remember I threw it out. Sorry!!!I love pumpkin, I guess just not with oatmeal.
BRANDIE86 10/10/07 6:50 P
Hey, 2catperson. No offence taken. I know the color is odd, but it's pumpkin, what can you do?
Since you made it, how did it turn out as far as texture and taste following my instructions? I'm really interested to know if my instructions make sense or not. Since you didn't care for it, I know you will be honest with me.
I appreciate your input either way.
2CATPERSON 9/14/07 9:21 A
I made this, not a big fan, the look of pumpkin and oatmeal together was...lets just say not very appetizing, no offence to original poster, everyone has their own likes/dislikes. thats what makes the world go around
SUSIESTOCKTON 9/14/07 12:15 A
Sounds great!
MMAAGGOO 8/25/07 4:14 P
Pumpkin is one of my favorite flavors. I will definitely try this recipe. Thank you.
BRANDIE86 8/23/07 2:21 P
I just made this and I love it, 400 calories per serving. I have been craving pumpkin lately and this just hit the spot. I made this as a single serving, so that’s how I wrote the recipe. Obviously the recipe can be multiplied to your needs. I didn’t really measure the cinnamon or the splenda, I just kind of eyeballed it and tasted the filling and oatmeal until it was the right amount of cinnamon and the right amount of sweetness that I like, so those measurements are approximate, but everything else is the exact measurement.
For preparing the pumpkin filling *1 can Libby's Pumpkin Puree 1 Tbsp I can’t believe it’s not butter fat free (5 calories) splenda (1/2 to ¾ cups or to taste depending on how sweet you want it) ½ tsp ground allspice (fresh ground is best) cinnamon (about ½ a Tbsp) 1 pinch salt
**In a medium size bowl whisk all the above ingredients. Blend until well incorporated. Taste it and add more splenda or cinnamon until it reminds you of cold pumpkin pie filling. Set aside.
For the Oatmeal 1/2 cup Old Fashioned Oats (150 calories) ¼ cup water 1 cup 8th Continent light soy milk (50 calories) 1 pinch salt ½ cup pumpkin filling (recipe above) (40 calories) ¼ tsp cinnamon (more if you like a lot of cinnamon,) 1 tsp vanilla (12 calories) 1 tsp Captain Morgan’s original spiced rum (30 calories) splenda (to taste, I used ½ cup) 14 grams (½ oz) chopped pecans (100 calories) 1/2 Tbsp lite butter (12.5 calories)
In a medium size sauce pan add the cold milk, water, oats and salt and then turn on to high heat and bring to just a boil stirring constantly, once bubbles start to break the surface, reduce to medium heat and add pumpkin filling and cinnamon(**), mix until lumps are gone, then add vanilla and rum continue to stir until thick and creamy (just a few minutes). Finally fold in splenda(**), pecans and butter. Remove from heat and cover with tight fitting lid, let stand 3-5 minutes as oatmeal will thicken even more as it sits.
*You will not use all the pumpkin for this recipe if you are only making a couple of servings, but you can save the filling and use it again in your favorite pancake, muffin, bread, scone or any other hot cereal recipe.
**I like mine very sweet, cinnamony and very thick, so I used a lot of splenda and a lot of cinnamon. I cooked it until the rubber spatula left a clear trail on the bottom of the sauce pan when stirring, and then when it cooled it was the consistency of tapioca pudding. Feel free to adjust cinnamon, sweetness and cooking time to your individual taste.
