Posts: 3,619
10/30/07 9:27 P

Freecloud
you had the right one. Read your lables. The ready taste better because there is a bunch of sugar in it. I am a sugar freek. I love it and it does all kinds of funkey things to me so I watch it really close. You know those sinus infections. Sugar is food for that infection and I suffer really bad. Up the spices big time. Keep up the good work.
About those pie pumkins, I think this is the first year I have seen them in the store. They are so cute.

Body Fat %: 28.1

30 27.5 25 22.5

20

Posts: 1,548
10/30/07 2:35 P

Thanks for the input! I think I'm going to use the simple canned pumpkin, no sugar for this recipe.

I did notice the smaller pumpkins at the store this year - amazing what you notice when you've actually trained yourself not to miss anything in the produce department lol

And I've tried the pumpkin with vanilla yogurt, but didn't like it. Now I realize I wasn't getting the correct pumpkin - got the regular stuff instead of "ready."

I'll let you know how the muffins turn out ;)

current weight: 123.4

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Posts: 3,619
10/30/07 8:35 A

Hi all
I wrote a reply for you and then I lost it. boo Hoo!
OK here it is. You have your pie pumkins and your jack-o-lanterns. From what I have learned you don't cook those things on your pourch. They did have the pie kind at the pick-n-save the other day when I was there. From what I have learned can pumkin would be cooked and the extra water taken off. That cheese cloth draining thing. OK if your cooking and it calls for pumkin it is calling for the solid pac. The one with the word "ready" on it would have the milk and eggs in it ready to pour into a pie pan and bake. So check this out. Make some vanilla pudding and add pumkin solid pac and pumkin pie spice. I use the sugar free kind(pudding)and cut the milk back just a little bit. now you can put it on a graham cracker and top with whip cream. I call this poor mans pumkin pie. I have also put it in the filo dough that you can get in the freezer section. Pumkin is really high in nutrition. I am going have to make this because I know how good it is. Lynn

Body Fat %: 28.1

30 27.5 25 22.5

20

Posts: 8,124
10/29/07 10:25 P

http://www.runnersworld.com/article/0,7120,s6-242-300--6028-0,00.html

A friend of mine found this link saying that canned pumpkin is more nutritous then fresh.

Pounds lost: 28.8

0 9.5 19 28.5

38

SparkPoints: (16,665)
Fitness Minutes: (6,008)
Posts: 523
10/29/07 3:36 P

Pumpkin is pumpkin either way. You would have to cook the pumpkin and then add it to your recipe. Just make sure if you get canned, it is plain and doesn't have any sugar added. Let us know how they turn out. ;)

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Posts: 898
10/29/07 3:07 P

I vote for canned! SO much easier! I don't ever remember seeing many (if any) recipes that require fresh pumpkin. Hope they turn out great! :)

Posts: 1,548
10/29/07 3:04 P

And I just realized that this doesn't belong under the Motivation Forum section. Oops!

current weight: 123.4

137 132.75 128.5 124.25

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Posts: 1,548
10/29/07 3:00 P

I found this recipe on Spark, but I'm wondering if I should use real pumpkin or canned pumpkin for it. Most recipes use the canned stuff, but I don't want to mess this up. I did a search for the person who posted it, but he/she is no longer a member.

Has anyone made these muffins - or just give me your best guess....canned or fresh?

http://www.sparkpeople.com/resource/recipes.asp?category=7&recipe=13719

current weight: 123.4

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