The Great Pumpkin Thread
 

ok, ok.....i guess i am basic- because i LOVVVVVVVE pumpkin.

Inspired by the eight million pumpkin products at the store today, i want to make some healthy pumpkin recipes (seriously i saw pumpkin poptarts, oreos, cereal, frosting, creamcheese, creamer......).

to get us started, here are a few favorites:
1. pumpkin pie smoothie- 1/2 cup plus ice, cream, vanilla, ginger and cinnamon, splenda
make it pumpkin cheesecake with 2oz cream cheese

2. pumpkin soup- this week i am going to make up a recipe- it will have pumpkin, creamcheese, chicken stock, garlic and will post update with what else i toss in.

3. Bru's pumpkin loaf- recipe in bread section of this forum- i use his recipe but make muffins and frost with creamcheese, to make it easier. his recipe rocks!

4. make your favorite cocoa and stir in a few spoons of pumpkin......great for halloween!

5. roast seeds with lime juice, sea salt and crushed red pepper
or roast with cinnamon and splenda

alright gang- send me your pumpkin recipes!

note: impluse buy today- found some organic pumpkin chicken sausages with just 2 carbs a link....will post review after i make them later this week ;)

Now I want pumpkin soup for lunch. Going to have to find a recipe.

My favorite thing to do with pumpkin is to make it into a mock danish. Soften the cream cheese, add pumpkin puree, throw in sweetner, pumpkin pie spices, and 1 egg, then nuke.

Also tried this recipe recently, which doesn't use cream cheese in the muffin mix. it was good, but a tad dry until you added the cream cheese frosting. http://www.food.com/recipe/very-low...nute-mim-462866

There's a ton of pumpkin recipes in the cooking forum. I did find I have about 8 15 oz cans of pumpkin from Trader Joe's and 3 cans that are huge. So... seems some pumpkin eating needs to happen in my house!

Mmmmmm. Pumpkin. Last year, I ate the pumpkin pie I made for everyone else. Several servings, in fact. Even though I threw away the crust, there's a boatload of sugar in those things--recipe from my mother's 1946 Betty Crocker cookbook, so you can imagine! End of WWII, end of rationing, let's go crazy with sugar!

This year, I'll make pies for them and something awesome and low carb for me!

I made low carb pumpkin cream cheese spread not long ago to put on moon pops for my evening snacks, it turned out really good.

8oz cream cheese
2/3 cup pumpkin
1tsp vanilla
1/4 tsp each of cloves, nutmeg
1/2 tsp cinnamon
splenda (or sweetener of your choice) to taste

Here is a pumpkin recipe I found here on the web-site.
It's great because there are two options.
Cold as a pudding and also baked with 2 added eggs.
http://forum.lowcarber.org/archive/...hp/t-71770.html


PoofieD
Wed, Nov-20-02, 21:06

Okay. I have been playing around with this..
and it worked really nicely last night. You wil have two serving options..a cold pudding that takes five minutes to make.or a baked dessert.

So.. here it goes
Half a 29 oz can of pumpkin
8 oz cream cheese
1 box of sugar free vanilla pudding.
1/2 cup heavy cream
1 tablespoon of cinnamon
1 teaspoon nutmeg

Mix all the ingredients above till well blended.
Serve cold and with unsweetened whipping cream

Or..
grease a springform pan.

Add 3 eggs to the mixture above
Place in springform pan
Back for 1 hour at 325.
turn off oven and allow to cool for one hour
Serve and enjoy!

CARB COUNT:
Azure
Fri, Dec-06-02, 13:20
Sounds yummy. Here's the carb break-down...
Pumpkin: 23g ecc
cream cheese: 6.17g
pudding: 19.54g ecc
heavy cream: 3.32g
cinnamon: 1.74g ecc
nutmeg: .62g ecc
eggs: 1.61g

So for the entire recipe, that comes to 56g ecc (or 54.39g ecc without the eggs). Not too bad.

Aren't the sugar laden pumpkin items just mind-boggling. :eek: :daze:
But for LC, saw that there is a "limited edition" pumpkin Quest bar!...just like that "limited-edition" pop-tart Grandma use to make :lol:

Adding the classic Jody's pumpkin bake. It was the very first LC dessert I made after 3 months. Still love it in place of pie:

http://www.genaw.com/lowcarb/pumpkin_bake.html

Also a Flaxmeal Pumpkin MIM:

1/4 c Flaxmeal
1 tsp baking powder
1-2 tsp of pumpkin pie spice
1 packet Splenda or stevia extract
1 egg
1/4 c or more pumpkin purée

The pumpkin makes it very moist so no butter or oil. Serve with butter or cream cheese or dgost's pumpkin cream cheese spread.

*after reading the comments, i see that Kallyn copied my recipe, but tweaked it.. so she must have a link somewhere to our recipe.

Pumpkin mole sauce

http://www.foodnetwork.com/recipes/...rry-recipe.html I made this awesome recipe the other day, did not add the sugar. It was fabulous, and I roasted the pumpkin seeds from the pumpkin also. Loved them.

My three pumpkin faves:

- Pumpkin sausage soup. This works several different ways. Saute some onion, red bell pepper, mushrooms if you have them, then cut fresh sausage out of its casings and break it up. Add your pumpkin puree, chicken broth, and maybe some spices. You can use any type of sausage - I did it last night with Italian sausage/black pepper/red pepper flakes, but I actually like it best with breakfast sausage and a bit of sage and thyme. Add cream when you serve it... and it's still good if you avoid dairy and eat it just like that. Another variation: it works with fully-cooked or smoked sausage. Just chop it up and throw it in when you saute your veggies.

- Curried pumpkin soup. I don't have a recipe, I just throw stuff together. ;)

- Civilized Caveman's Pumpkin pie muffins. The texture is nice. This is a strict paleo recipe, though, and I sub in butter and Splenda. I skip the nuts.

Just a note for anyone not caring to follow the link the recipe is for "Thai Yellow Pumpkin and Seafood Curry" so definitely a wonderful savory use of pumpkin and not a sweet one. Yum, I'd love a little more right now.

wow!!!!!! thank you all! i want to try every single one :)

merpig- that soup reminded me of a recipe on this forum i never got around to. it is served in a pumpkin and has calamari and was called "creepy crawlers" or something. how cute for halloween!