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  #1   ^
Old Fri, Sep-21-07, 06:46
Innocent1's Avatar
Innocent1 Innocent1 is offline
Senior Member
Posts: 386
 
Plan: Atkins
Stats: 200.4/197.2/168 Female 5'5"
BF:
Progress: 10%
Location: SE Florida
Default Anything PUMPKIN Recipe Thread

I am loving pumpkin, and it IS that time of the year!!
Can you guys help me out with some LC recipes??
Thanks!!
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  #2   ^
Old Fri, Sep-21-07, 06:51
csoar2004's Avatar
csoar2004 csoar2004 is offline
Senior Member
Posts: 1,267
 
Plan: Fat Flush Plan
Stats: 233/146/150 Female 5ft 8inches
BF:22%
Progress: 105%
Location: west coast
Default

Pumpkin Pie Smoothie
2-3 Tbsp canned pumpkin (I'm a Libby's fan),
1 Tbsp flaxseed oil,
2 oz soft silken tofu (mori-nu is my fave brand),
1 scoop strawberry whey protein,
half of frozen apple pie apple -see following. (FROZEN APPLE for APPLE PIE SMOOTHIE: peel, core, and quarter an apple. Sprinkle with cinnamon and bake ~ 350 degrees until soft (20-40 minutes, depending upon apple). Freeze.)
4 oz water,
1) Place all smoothie ingredients in blender and blend until smooth and creamy. I've played around with pumpkin pie smoothies and this one does it for me. You can adjust spices to suit your own tastes (add some ginger or cloves, for instance). Enjoy!
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  #3   ^
Old Fri, Sep-21-07, 07:02
BetsyJ64's Avatar
BetsyJ64 BetsyJ64 is offline
Senior Member
Posts: 5,495
 
Plan: General LC
Stats: 00/000/000 Female 5'6"
BF:
Progress: 100%
Default

I've been making a Pumpkin Creme -

1/2 cup ricotta cheese
about 2T canned pumpkin (more or less to taste)
5 drops Sweetzfree
pumpkin pie spice to taste
dash cream

Whip it all up really well and refrigerate. Tastes better if it sits for awhile for the flavors to blend.

There are a few recipes on the Sweet Treats forum for pumpkin bars and cheesecakes. LOVE the cheesecake!!!
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  #4   ^
Old Fri, Sep-21-07, 07:19
Innocent1's Avatar
Innocent1 Innocent1 is offline
Senior Member
Posts: 386
 
Plan: Atkins
Stats: 200.4/197.2/168 Female 5'5"
BF:
Progress: 10%
Location: SE Florida
Default

Wow! Thanks you guys, that was fast!!
Loving these ideas! And with the holidays coming... I'll still get my pumpkin!!!
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  #5   ^
Old Fri, Sep-21-07, 08:54
Heidihi Heidihi is offline
Senior Member
Posts: 410
 
Plan: urban hunter gatherer :)
Stats: 20/12/00 Female 62 inches
BF:
Progress: 40%
Location: state of disarray
Default

make beef stew and cut a fresh pumkin into chunks and put it in there instead of carrots or potato

pumpkin soup

pumkin pancakes made with eggs (flax if you want blech) baking soda and splenda


I could go on but I have to go now ...pumpkins rule

oh you can dry pumpkin strips in the dehydrator as well they are good like that kind of sweet like fruit leather I had a recipe for seasoning the strips before you dry them
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  #6   ^
Old Fri, Sep-21-07, 09:45
Heidihi Heidihi is offline
Senior Member
Posts: 410
 
Plan: urban hunter gatherer :)
Stats: 20/12/00 Female 62 inches
BF:
Progress: 40%
Location: state of disarray
Default

in honor of your thread Miss InnoCent I will go buy some pumpkins today and experiment ..
I will post a photo montage leter for you ..
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  #7   ^
Old Fri, Sep-21-07, 10:08
ElleH ElleH is offline
Registered Member
Posts: 10,352
 
Plan: PP/Atkins Maintenance
Stats: 178/137/137 Female 5'6"
BF:28%
Progress: 100%
Location: Northern Virginia
Default

Go to the recipe forum and do a search for "pumpkin" and see what you come up with. I'll bet there's a lot!
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  #8   ^
Old Fri, Sep-21-07, 10:49
jkmfrog's Avatar
jkmfrog jkmfrog is offline
Senior Member
Posts: 393
 
Plan: Protein Power
Stats: 215/164/158 Female 68 inches (5' 8")
BF:much/less/now :-)
Progress: 89%
Location: North Carolina, USA
Default pumpkin ice cream

There are lots of things under "Sweet Treats." Here is my recipe for Pumpkin Pie Ice Cream. http://forum.lowcarber.org/showthre...t=pumpkin+cream.

Pumpkin custard is great too. Eggs, cream, pumpkin, sweetener, spices and bake in a water bath.

I've seen small pie pumpkins hollowed out and baked with a savory meat filling. They would be great baked without the filling and used as an edible bowl for a soup or beef stew.

Jen
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  #9   ^
Old Fri, Sep-21-07, 12:13
IslandGirl's Avatar
IslandGirl IslandGirl is offline
Registered Member
Posts: 4,909
 
Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69 Female 5'6.5"
BF:DWTK/DDare/JEnuf
Progress: 10%
Location: Vancouver Island, BC
Default

Hey, I bet if you just glance down the page before posting, right here in Kitchen Talk, you'll see handy stuff like THIS:
Thanksgiving Recipe Swap
which is bound to have some nice pumpkin treats in it.

And you won't have to go far, if you do a search on Holiday either.


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  #10   ^
Old Fri, Sep-21-07, 13:53
Heidihi Heidihi is offline
Senior Member
Posts: 410
 
Plan: urban hunter gatherer :)
Stats: 20/12/00 Female 62 inches
BF:
Progress: 40%
Location: state of disarray
Default

ok montage of pumpkins has to wait ...they were not overflowing with pumpkins at the farmers market yet...however they had chiles...peppers ...lots and lots of insanely stunning peppers...Eastern Washington rocks for chiles this year you go guys!!!!!! sorry off topic
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  #11   ^
Old Fri, Sep-21-07, 13:54
Heidihi Heidihi is offline
Senior Member
Posts: 410
 
Plan: urban hunter gatherer :)
Stats: 20/12/00 Female 62 inches
BF:
Progress: 40%
Location: state of disarray
Default

cutting one up and roasting it with butter is a good way to make and eat pumpkin it does not have to BE anything actually it is good all by itself!!!
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  #12   ^
Old Fri, Sep-21-07, 14:57
Kristine's Avatar
Kristine Kristine is offline
Forum Moderator
Posts: 25,584
 
Plan: Primal/P:E
Stats: 171/146/150 Female 5'7"
BF:
Progress: 119%
Location: Southern Ontario, Canada
Default

I love making this Pumpkin Sausage Soup in the cold weather. It really hits the spot.
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  #13   ^
Old Fri, Sep-21-07, 15:22
ysabella's Avatar
ysabella ysabella is offline
Don't Call Me Sugar
Posts: 4,209
 
Plan: Atkins
Stats: 293/287/230 Female 65 inches
BF: :^( :^| :^)
Progress: 10%
Location: Auburn, WA
Default

I don't remember where I got this, but pumpkin goes well in chili of all things. It doesn't add a powerful pumpkin flavor, but a hint, and a creaminess.
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  #14   ^
Old Fri, Sep-21-07, 16:17
PlayDoh's Avatar
PlayDoh PlayDoh is offline
Senior Member
Posts: 1,479
 
Plan: modified atkins
Stats: 198.5/183/130 Female 5'2"
BF:
Progress: 23%
Location: northern california
Default

these are my two favorite pumpkin recipes


BEEFY-MUSHROOM SOUP

from Lynda's site


2 pounds ground beef
1 small onion, chopped, 2 1/2 ounces
1 clove garlic, minced
16 ounces fresh mushrooms, sliced
15 ounces canned pumpkin
14 ounce can beef broth or 2 cups homemade beef broth
2 cups chicken broth
1 teaspoon beef bouillon granules
1/2 cup heavy cream
1/2 cup dry white wine or water
1-2 teaspoons salt, or to taste
1/4 teaspoon pepper


In a large pot, brown the ground beef along with the onion, mushrooms and garlic; drain the fat. If using canned broth, add water to make 2 cups. Add the pumpkin to the ground beef mixture; blend well then add the broth and bouillon. Season with salt and pepper. Cover and simmer 20-30 minutes. Add the cream and wine or water; simmer 10-15 minutes longer. Adjust the seasoning, if needed.

Makes about 8 cups or eight 1-cup servings



Beefy Mushroom Soup

my pics - http://forum.lowcarber.org/gallery/...p?i=25089&c=504

my version


2.5 pounds stew meat cut into bite sized pieces

1 medium onion diced

1 heaping tablespoon minced garlic

4 - 7 ounce cans of mushrooms (4 oz. dry weight) all but one drained

1 - 15 ounce can of pumpkin

1 - 14 ounce can of beef broth

2 cups of chicken broth

1 teaspoon of beef bullion granules

1 teaspoon of salt

1/4 teaspoon of pepper

a pinch of zanthan gum

2/3 a cup of heavy cream


in a large pot, brown the stew meat, diced onions, and minced garlic until fully cooked and tender. do not drain juices. continue to simmer throughout.

mix the beef bullion, salt, pepper, and xanthan gum in a small bowl

add the can of beef broth and stir

add the can of pumpkin and stir until blended

add the spices by sprinkling them over the top of the soup, letting it set a few seconds, then stir, sprinkle some more spices, etc, until it is all added, that way the xanthan gum won't clump.

stir in the two cups of chicken broth

stir in the 4 cans of mushrooms adding the juice from the one undrained can also

stir in the 2/3 a cup of heavy cream

continue simmering until heated through

about 10 cups

the stew meat i get is so tender that it doesn't require additional simmering to tenderize the meat. your soup may need to simmer for a longer period of time if your stew meat is tough.

my whole family loved this soup, it's delicious. you can't even taste the pumpkin. i just made another pot today. wonderful winter comfort food.

serve it piping hot. if the soup cools off too much, as in lukewarm, you may experience graininess from the pumpkin. we got that with a different brand, but not with Libby brand. if that happens, heat the soup back up and the graininess will disappear.

this reheats fine. i haven't tried freezing it yet.









from linda's site http://www.genaw.com/lowcarb/pumpkin_poundcake.html

i followed the directions for the mini pumpkin pound cakes and used a 4 pack of mini foil tins, the smaller ones that come with the clear covering. this is very good and freezes well.


my pics of the poundcake http://forum.lowcarber.org/gallery/...p?i=25185&c=504


DOTTIE'S PUMPKIN POUND CAKE
1 cup canned pumpkin
1 cup granulated Splenda or equivalent liquid Splenda
1 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon pumpkin pie spice or 1 teaspoon cinnamon
Pinch to 1/8 teaspoon salt
5 eggs
6 ounces almond flour, about 1 1/2 cups
Grease an 8x4" loaf pan well or line with foil and grease foil. In medium bowl, beat pumpkin, Splenda, baking powder, vanilla, spice and salt, if using, with electric mixer until well blended. Beat in eggs, then almonds. Add a little water, if needed, to make a thick, but pourable batter (I didn't need it). Pour into pan and bake at 300º 60-75 minutes, until cake pulls away from sides of pan a bit and toothpick comes out clean. Mine took about 65 minutes. The toothpick came out clean at 60 minutes, but it needed to brown a little more. This comes out so moist that the extra baking time will be ok. Let cool in pan on a rack for 10 minutes. Remove from pan and peel off foil; cool completely on rack before slicing. Store in refrigerator or freeze.
Makes 1 loaf or 12 servings
Can be frozen
With granular Splenda:
Per Serving: 130 Calories; 9g Fat; 6g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs
With liquid Splenda:
Per Serving: 122 Calories; 9g Fat; 6g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs




MINI PUMPKIN POUND CAKES
Bake in 8 mini loaf pans at 300º for about 55 minutes. Remove from pans and cool. Makes 8 mini loaves or 16 servings
With granular Splenda:
Per Serving: 97 Calories; 7g Fat; 4g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
With liquid Splenda:
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  #15   ^
Old Fri, Sep-21-07, 16:43
Ms 2B's Avatar
Ms 2B Ms 2B is offline
New Member
Posts: 8
 
Plan: ETBW
Stats: 297/200/140 Female 5'4"
BF:
Progress: 62%
Default

I found this on another site and make it all the time. It's really good.

Pumpkin Spice Cake
- Serves 9 - 5 Net Carbs

1/2 Cup Vital Wheat Gluten
6 Tablespoons Whey Protein Powder
2 Tablespoons Almond Flour
1 Cup Splenda ( or Splenda/Erythitol mix is what I prefer)
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1 Teaspoon Cinnamon
3/4 Teaspoon Allspice (or 1/2 Tsp Nutmeg/ 1/4 Tsp Cloves)
1/4 Teaspoon Salt
1/2 Cup Canola Oil
1 Cup Canned (unsweetened) Pumpkin
2 Eggs

Preheat oven to 350 degrees, greas an 8x8 pyrex, cake, or 8" round pan.

In a large bowl combine all "wet" ingredients and mix thoroughly with Splenda - set aside.

In another bowl combine all "dry" ingredients and add gradually to the wet ingredients while beating throughly.

Pour into greased pan. Bake at 350 for 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely.

These pieces are generous and carbs could be cut by cutting the cake into 18 pieces

Frost with cream cheese frosting.

Nutrition Facts

Amount Per 1 serving
Calories 220.66
Calories from Fat 156.96

Total Fat 17.44g 27%
Saturated Fat 1.55g 8%
Polyunsaturated Fat 4.11g
Monounsaturated Fat 7.11g
Total Carbohydrate 5.66g 2%
Dietary Fiber 0.66g 3%
Protein 8.66g 17%
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