1/4 cup quick oats, 1/4 cup canned pumpkin, 1/2 medium banana, 1/4 cup water, 1/4 cup nonfat milk cinnamon, pumpkin pie spice and artificial sweetener to taste mix together and microwave for 1 1/2 minutes
Pumpkin filled with a light bolognese sauce. or simply roasted in the oven.
I just made some very very delicious breakfast muffins with pumpkin inside.
Fitness Minutes: (81,501)
7,985 10/12/12 10:11 A
I had some delicious pumpkin pancakes last week-end (Canadian Thanksgiving). I don't have the exact recipe, but know that there was 1/3 cup canned pumpkin to every cup of whole wheat flour. Delicious!
Eastern Time Zone
Fitness Minutes: (6,211)
1,929 10/12/12 9:51 A
1 can of pumpkin + any kind of cake mix. Makes the easiest muffins or treats. Bake at 350 for about 15 minutes for full size muffins.
Fitness Minutes: (7,805)
10/12/12 9:36 A
Pumpkin Fluff one small pk sf instant vanilla pudding mix 1-15 oz can pumpkin 4 oz cool whip free 1 teaspoon pumpkin pie spice 1/2 teaspoon cinnamon combine all ingredients in large bowl 2. beat with electric mixer til mixed completely mixed, divide into 4 dessert bowls and chill at least 0ne hour..WARNING---you can get addicted ....
This one is so easy Pumpkin Pancakes mix one cup pumpkin with one egg or ( 1/4 - 1/2 cup egg sub ) pumpkin sie spice and fry up in pam..
Fitness Minutes: (50)
10/12/12 9:11 A
This is a Gluten-free pumpkin pie that I have made for a couple years now at Thanksgiving. It creates more of a custard than a pie because it is in a water bath, but it's awesome!
3 Tbsp gluten free flour (brown rice flour) 2/3 cup sugar (I use the plant derived sugar substitute xylitol) 3 organic eggs 2 cups pure pumpkin 2 tbsp pure vanilla 2/3 cup Belsoy (like evaporated milk, but non dairy - I have also used coconut milk but it doesn't taste as good) 1 tbsp cinnamon 1/2 tsp ground nutmeg
1. Preheat oven to 350 degrees. 2. Grease a baking dish or pie plate. 3. In large bowl mix flour and sugar together. Add eggs and mix well. 4. Add pumpkin, vanilla, spices and Belsoy until mixed through. 5. Pour into pie plate. Set pie plate into a square baking dish, so the pie plate sits on top of it. Fill square dish with boiling water until the pie plate is immersed in water, but not too high so water hits the edges. 6. Put into middle rack of oven and back for 50-55 minutes or until a knife stuck into it comes out clean.
Let cool and enjoy with real whipped cream.
Fitness Minutes: (13,575)
10/12/12 8:51 A
yummy ideas I know what my weekend will hold
Fitness Minutes: (14,609)
10/12/12 5:32 A
This is easy and very festive looking. Take a small sugar/pie pumpkin and remove the seeds. Cut the top off so it can be put back like a lid on the pumpkin. Place a chopped apple inside that has been tossed with cinnamon, pumpkin pie spice and vanilla. Bake at 350 degrees about an hour until the pumpkin is turning soft, but has not collapsed. It will be very hot, so allow some cooling time. Serve one to each person. Very tasty.
Edited by: WEBFENWICK at: 10/12/2012 (05:35)
Fitness Minutes: (7,805)
10/12/12 12:58 A
Crustless pumpkin pie ( one serving ) this is great as afternoon snack.. In a small bowl combine 1 cup pumpkin 1/2 cup egg sub pumpkin pie spice cinnamon sweetener to taste spray a small individual bake dish with pam and pour mixture in bake 450---- 20 minutes
Fitness Minutes: (7,805)
10/11/12 11:35 P
This is almost the same as someone else posted but a little different.. Brownie muffins... 1 box devils food cake mix 15 oz solid pack pumpkin....Just mix only the two ingredients , batter will be thick. Line muffin pan with paper liners or spray with pam bake 400 --20 min
Fitness Minutes: (8,635)
388 10/11/12 9:53 P
CallMeCarrie, I made it tonight, and I added a couple tablespoons of fresh sage, about 1/4 tsp of cayenne, and 1/2 tsp of nutmeg, as well as a glug of apple cider vinegar, and it was just about the best thing I've ever eaten.
Fitness Minutes: (9,850)
77 10/11/12 7:28 P
This one of my fav meals during the fall: Pumpkin pie oatmeal http://recipes.sparkpeople.com/recipe-de tail.asp?recipe=1307618
Yummy snack: pumpkin muffins (a remake of a Hungry Girl recipe) http://recipes.sparkpeople.com/recipe-de tail.asp?recipe=2079125
GOLDENRODGIRL -- that sounds incredibly good. I happen to have a butternut squash someone gave me. I'm going to make that risotto. :)
"I owe everything you see here to spaghetti."
Fitness Minutes: (8,635)
388 10/11/12 6:39 P
My favorite is pumpkin risotto, though I usually use butternut squash or kabocha squash when I can find it. My recipe is pretty close to this one, though I use olive oil instead of butter at the beginning:
Fitness Minutes: (157,828)
9,987 10/11/12 1:08 P
when i could not fimd punpkins in cans last fall . when i did find them i quickly purchased six and hide them from hubby . He found them and was livid but when he ate the rewards of the pumkins he is now saying . when are you going to make that cake or the cookies you made . love what you all have done will have to give them a try . thanks
sugarsmom2 donna wva
Fitness Minutes: (4,160)
10/11/12 1:05 P
I found one of my low carb, high fiber and protein recipes from my days with Atkins It is called a Muffin in a Minute or MIM. 1/4 c canned pumpkin 1 Tbs. flax seed 1/2 tsp baking pdr. 1 tsp cinnamon (or pumpkin pie spice) 1 tsp. splenda 1 pat of butter 1 lg egg 1 tsp vanilla In a coffee mug combine dry ingred. Then blend pumpkin, egg and butter. Micro for 1-3 min, Micro waves vary so play with this mine is ready in 2 min. You can top with low fat cream cheese and splenda if you need frosting. It has 235 calories, 12 grams of protein, and 1.5 carbs. You can change the pumpkin to seasonal fruit, and I occasionally add chopped sunflower or walnuts. I mix the dry ingred. at night and am ready to go in the morning.
1 c. pumpkin puree 1 1/2 c. plain oats 2 1/2 c. nonfat milk or water 3 Tbsp. sugar or Splenda 1/4 tsp. pumpkin pie spice mix (I used Chef Meg's recipe) 1 1/2 oz. raisins pinch of salt
Bring the milk or water to boil and add oats, salt and sugar. When oats start to thicken, add remaining ingredients and cook until hot. Pour into 3 bowls. Serve with 1 Tbsp. of chopped pecans or almonds on each bowl and a little more milk.
Less than 300 calories, yummy, and has enough protein to keep you going throughout the morning.
"I owe everything you see here to spaghetti."
10/11/12 11:49 A
Thanks for sharing the Pumpking cream of wheat recipe! I am enjoying it right now for breakfast and it is a winner. I omitted the almonds and used brown sugar in place of the honey and it is delicious. I will definitely be enjoying this at least a couple times a week.
Never be afraid to do something new. Remember, amateurs built the ark; professionals built the titanic. ~Anonymous
Fitness Minutes: (9,097)
10/11/12 11:40 A
Breakfast pumpkin smoothie
1 cup fat free vanilla yogurt 1/2 cup canned pumpkin puree 1 envelope artificial sweetener cinnamon to taste nutmeg to taste ice cubes
Blend all ingredients in blender
10/11/12 10:11 A
I love pumpkin. Here is one of the ways I like to use canned pumpkin:
Thick and Hearty Enchilada Sauce (or soup)
Ingredients: ¼ cup water ½ cup celery, diced small 1 clove garlic, diced small ½ onion, diced small ½ green bell pepper, diced small 1½ cups canned 100% pure pumpkin puree (not pumpkin pie mix) 1 can (4 ounces) diced green chilies (do not drain) 1 can (20 ounces) Rosarita Red Enchilada Sauce 1 Tablespoon Ground Chipotle Chili Pepper
Instructions: Place the water, celery, garlic, onion and bell pepper in a large stockpot on medium-high. Cook, stirring occasionally until the vegetables are tender and reduced and the water is gone. Add the pumpkin puree, green chilies and enchilada sauce. Stir occasionally until all is heated through. Add the chili pepper to taste.
This is a great way to get fiber and veggies.
There is not a hint of pumpkin in the way it looks, tastes or smells. The texture is a thick sauce.
This recipe makes 9 - ½ cup servings.
Option Enchilada Soup: For each ½ cup sauce add ½ cup fat-free chicken broth, one ounce of chicken (grilled boneless and skinless) and ¼ cup of frozen corn. Top with shredded cheese and tortilla strips if desired . This sauce also freezes well.
The reason this is called Thick and Hearty Enchilada Sauce instead of Pumpkin Enchilada Sauce is because my picky husband and son LOVE this sauce but would have a fit if they knew I was sneaking something good for them into it.
1 29oz. can pumpkin (or puree from a fresh pumpkin) Spices...to suit your taste -cinnamon, nutmeg, cloves. (I use 4 tsp cinnamon, 2 tsp nutmeg, 1 tsp cloves) Honey - to taste. I use 2 tablespoons. water - 1/2 cup
Put all in a small crock pot, and let simmer for 1.5 hours, stirring twice. Or could be done on stove, but stir constantly to prevent scorching, and bring to a simmer, then remove from heat. Letting it rest overnight, in a jar or other container, in the refrigerator, allows the flavors to meld. My children and grandchildren LOVE this on toast, biscuits, or in oatmeal. I like the warm spices, so I tend to use a lot, but that is a matter of taste. Just keep in mind that the spices become more intense as this rests. Also, keep in mind that the USDA recommends AGAINST home canning of pumpkin products, so don't try making a bunch and canning. Keep it refrigerated and use within 3 weeks.
I tried yogurt (Greek plain) and pumpkin puree, with pumpkin pie spice, honey and granola. I had found a few recipes on the internet and I thought it sounded like a wonderful way to kick off the season. It looked great, it smelled like pumpkin pie, but alas, it was horrible, I couldn't even force myself to eat it and I am not picky at all. I wish I hadn't made it in bulk with a quart of yogurt, as that was my breakfast for the week
Fitness Minutes: (796)
10/10/12 9:37 P
My ultimate favourite way to have pumpkin is with a roast meal. Divide pumpkin in 1/2 then cut slices, moving from top to bottom of the pumpkin, each piece being about 2 fingers in diameter. Cut each piece across the centre so you have two short, fat bits of pumpkin. Peal skin and discard in compost container. Place in roasting dish about 1hr - 45 mins before the meat will be cooked. Roll to coat in the meat's juices once. Leave in until outside is brown & crispy and inside is soft. Enjoy.
This might be sound unhealthy but if you use no extra fat to cook your meat and you have a lean meat then it will be great.
You can also bake pumpkin. Cut and peal in same manner and place on baking paper in oven (180C) until outer edges are crisp and inside is soft.
Fitness Minutes: (20,400)
2,704 10/10/12 9:31 P
I did baked pumpkin spice oatmeal with cranberries the other day. I used egg whites only (no yolk) and replaced the nuts with toasted pumpkin seeds.
Goal: From 152 (07/24/2011) to 125 by December, 2011. DONE! December 4th weighed in at 124. In 2012 I've been maintaining around 122, which is a thirty pound loss. My BMI has gone from 26.1 to 20.9 since following the Spark plan!
Here is a great faux oatmeal for those that eat lowcarb or dont eat grains. Heat 1/2 T coconut oil in a saucepan. Mix 2 eggs, 1/2 cup pumpkin, sweetener of choice, pumpkin pie spice and extra cinnamon. Mix that together with s whisk then add to oil on medium heat and whisk constantly until it cooks through yo the consistency of oatmeal. Put into bowl and top with some walnuts and seeds and a little coconut milk if you have it. This is surprisingly wonderful. I have been eating it every morning.
10/10/12 6:18 P
Pumpkin Soup! Creamy and delicious and versatile.
I bake the fresh pumpkin by cutting in half, lying cut side down on a tray lined with baking paper. It sort of steams itself and roast at the same time. Also eliminates teh hassle of cutting the skin off. When soft, I scoop the flesh out for use. You can freeze it at this point for future use (use like canned pumpkin).
My soups vary each time but the base is onion, garlic, little oil, sauteed. This is when you can add chilli, curry, fresh ginger, spices. Cooked pumpkin added and then stock. Use a stick blender to cream the soup. The pumpkin will suck up the moisture so keep adding as needed to your preferred consistency. I add peanut butter and kapi manis (Korean sweet soy sauce) for an Asian flavour. Curry for Indian. Lite evaporated milk for a creamy flavour. Ginger is awesome with shallots or lemongrass. Really pumpkin goes well with most flavour combos. It's creamy and thick and warm. Very comforting in Winter and also very nutritious.
The funny thing is that I'm a Halloween baby so pumpkins are dear to my heart but I live in the Southern hemisphere and I struggle to find a pumpkin to carve on Halloween. They're out of season in October down here. Stink!
Pumpkin Cream of Wheat (or Oatmeal, or Red River Cereal, or Malt-O-Meal . . . . . )
Prepare cereal according to directions (stovetop method is the best). Add 1/4 tsp. pumpkin pie spice, sprinkle of cinnamon, and 1/3 cup pumpkin at the end of cooking, then heat mixture through.
Top with honey, a splash of milk, and almond slivers. This breakfast weighs in at less than 300 calories, plus you get an extra veggie in your day, and the portion is HUGE. It also makes a great supper!!!
DH says stuffed pumpkin. Cut the top off a little decretive pumpkin, take out the seeds, turn it upside down in a little water and bake at 350 till almost done. How long depends on the size pumpkin. When the pumpkin is almost done, turn it upside right and stuff it. We are vegan and stuff it with a rice and veggie mixture we would use for stuffed peppers. Stick it back in the oven for 10 min. We like the little pumpkins that are single serving size.
Objects in the mirror will get thinner than they now appear
However.. I personally love the taste of pumpkin so I do like to put in dishes where it's THE STAR. I think for the Halloween party I'm going to this weekend I'll make mini pumpkin cheesecakes or pumpkin ginger cookies.
Laura 27 Fredericksburg, VA
Fitness Minutes: (10,813)
10/10/12 1:03 P
Pumkin seeds....I roll them around in some garlic, crushed red pepper(the wet kind), very little salt and some pepper. I spray a cookie sheet with some pam and spread out the seeds. cook at about 350 turn them over and cook till crisp. Love them!
10/10/12 1:02 P
I made pumpkin pie on saturday! Very simple, less the crust and it turned out to only about 100 cal. I think it was: 1 can pumpkin (not pie mix) 1/2 cup sugar 1 3/4 cups fat free half and half 2 eggs season with clove, cinnamon, nutmeg and ginger stir it all together, spray a glass dish and pour the filling straight in. Bake for an hour just like regular pie. A little squirt of light whipped cream and there is season worthy dessert!~
Fitness Minutes: (21,272)
10/10/12 11:56 A
I'll make the cupcakes tonight. They sound great and I always have canned pumpkin in the pantry.
Fitness Minutes: (23,806)
10/10/12 11:52 A
How exactly do you make your pumpkin in oatmeal? I use the quick 2 min microwave oats in the morning. Add 1/4 cup pumpkin mix to 1/2 cup quick oats and then just use a little less water to microwave it?
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