I love pumpkin and am looking for some good pumpkin related recipes--besides pumpkin pie. any suggestions..................
Thanks, they both sounds delicious. I think I would sub the oil in the bread recipe with applesause--to cut fat and calories.
Pumpkin Crisp
1 can of pureed pumpking with 1/2 tsp pumpkin pie spice added]
or
1 can pumpkin pie filling
Spray a pie plate with non stick spray. Preheat the oven to 400 f
Beat 2 egg whites until stiff and fold into the pumpkin.
Combine 1/4 cup of oatmeal with 1 tablespoon of butter or margerine, 2 tablespoons of brown sugar and 1/2 tsp cinnamon. Sprinkle this over the top of the pumpkin.
Bake for 20 to 30 minutes, or until the topping is lightly browned and crunchy.
Why do all american recipes use canned pumpkin, we dont have it here in Oz just fresh
I make a pumpkin smoothie and usually eat it for breakfast, sometimes i put cereal in it or ground flaxseeds. I love pumpkin, too. I'll use 1/2 C canned pumpkin, 1 C skim milk, and a little pumpkin pie spice, and 1 splenda. I put it all in the blender until it is mixed. It's good, and you get a quick easy pumpkin fix. Give it a try!
if you have a lot of time pumpkin ravioli. Get a recipe for whole wheat pasta dough, roll it out to death (you dont need a machine really) and find a recipe for pumpkin filling and voila. haha sorry i dont have the actual recipe, i never made them, but i have eaten them..yum.
I like the idea of a pumpkin smoothie--never would have thought of that. Yes, pumpkin ravioli is wonderful--not sure I have the patience to make it myself though.
The pumpkin smoothie sounds great. Can't wait to try it!
pumpkin icecream........it's the BEST.
I had this at a specialy shop. Since I make my own ice cream I made vanilla, and added a lg can of pumpkin pie filling. It was so yummy.
ohio45: did you buy an ice cream machine? if so, what is a good brand?? also, if you have any tips on buying yogurt machines, that would be great.
An easier way to make pumpkin ravioli is with won ton sheets that you can get from the supermarket.. But the easiest of all and tastes like pumpkin, and oh so yummy, and not too caloric, is the Linda McCartny brand Butternut ravioli with walnuts frozen dinner. I think there is also a Lean Cuisine (or one of those lower cal. brands) version too. ; &n bsp; ; &n bsp; ; &n bsp; ; &n bsp; ; &n bsp; ; &n bsp; ; &n bsp; I I also love roasted fresh pumpkin - easy and fun when you do with a child - take a small fresh sugar pumpkin, easy to find this time of year. Take the top off, scrape out the seeds like you would a jack-o'-lantern, spray along the sides some spray oil, sprinkle whatever seasoning/spices you like (I like garam masala or curry), throw in some peeled garlic cloves, bake at 375 until insides are soft (approx. 40 minutes depending on size of the pumpkin). Pour in a couple of teaspoons of honey bake another 10 minutes. Take out, let cool a couple of minutes and scrape the insides mixing the spices, honey, garlic inside, making sure not to puncture the shell. Because you don't eat the shell you can draw a jack o' lantern type face with a black marker for the fun of it. I also make a soup in the same way with the addition of the extra steps of putting in heated low sodium broth mixed with boxed "imagine" brand butternut soup, mixing with the scraped chunks inside the pumpkin..Or I make a chili in the pumpkin by substituting the indian spices with chili powder, extra cumin and thyme, before baking and substituting canned black beans and corn for the broth/butternut soup once baked and scraped.
I'm loving this thread! The nice little sugar pumpkins are being harvested here in Pennsylvania, so we can have fresh while they last. They keep pretty well at room temperature for a few weeks, longer in the refrigerator. I'm waiting for the late harvest so I'll have some for Thanksgiving.
A friend made an amazing meal of sauteed veggies/mushrooms and wild rice baked in a small pumpkin that had been hollowed out. Great dish with a kicka$$ presentation.
This will probably sound ridiculous, but this is one of my favorite things to do with pumpkin. I just call them 'Mock Yams'.
Take a can of Pumpkin (take my advice and do not stray from 'Libby's brand as the others I've tried have the wrong consistency. Also make sure you are buying just canned cooked pumpkin and not the Pumpkin pie mix) and add packs of Equal until they taste like yams. When you eat them, spray them liberally with spray butter and add some salt. I eat them as a side dish with chicken or turkey and at 85 calories for a whole CUP, they make a killer replacement for mashed sweet potatoes. High in fiber, too.
has anyone ever seen or used a cheese pumpkin? They had them at the Grower's Market and the farmer told me they are a very old variety with pale flesh and a texture like cheese. They are a pale, cream color. I didn't want to spend the money (expensive!) until I know more about them and how good they are.
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