total carbs 9
fiber 5
sugar 5

weird factor!

Must be rounded (I really dislike that whole rounding thing, it messes me up big time).

I have no idea if this helps, but this is the info I have and rely on (because brands can differ a lot):


If I take it up to 1/2 Cup, it's 10g Total Carb and 4g Fiber. The remaining 6g can be natural sugars and/or starches.

I heard on the news today that pumpkin prices are going to skyrocket. Better stock up

Lisa

REally? wonder why? It is usually dirt cheap this time of year.

Pumpkin Pie Smoothie
http://forum.lowcarber.org/showthread.php?t=135001
Pumpkin Pie Smoothie

4 - 6 ice cubes, crushed (more ice cubes means greater volume, mainly)
1/4 c. pureed pumpkin (I use Libby's canned) (4 carbs, 2 fiber)
2 T. heavy whipping cream (opt. and 1 carb)
1/4 c. vanilla whey protein powder (mine is Isopure 0 carb)
1/2 tsp. ground cinnamon (spices, in total = 1 carb)
1/4 tsp. ground ginger
1/16 tsp. ground nutmeg
1/16 tsp. ground clove
1/4 c. water

Crush ice in blender first -- alleviates chunks of ice in finished product. Add remaining ingredients and puree until smooth. Serve!

If you want to raise your carb count a little, top with a dollop of whipped cream. To raise the fiber, add a few Tbsp. of flaxmeal, which also increases the thickness.

ADDITION after posting: I let this sit in the refrigerator after making it, maybe 3 hours, and it got to be very thick. Some liquid settled to the bottom, not much, but mixing it in again still left it thick ... very shake-like. Not sure if it's the whey powder, but it must be.

Also, if you want to use pumpkin pie spice in lieu of the separate ingredients, have at it. I think about 3/4 tsp. would do it. If you want to mix your own spice for this recipe the following will give you 10 portions of the spice mixture:

Pumpkin Pie Smoothie Spice Mix
5 tsp. ground cinnamon
2 1/2 tsp. ground ginger
5/8 (1/2 =1/8) tsp. each nutmeg and cloves

Mix all together and store in an airtight container. Use 3/4 tsp. per smoothie.

The pumpkins just didn't produce this year, there is a pumpkin shortage! YIKES!!!

Hey there everyone...

Okay the Pumpkin bar Recipe gets 4 strikes from me.. Nasty Nasty Nasty...
BUT...

The frosting mix for that... made with pumkin spice Davinci's Syrup..... on Flax muffins..

YUMMMMM

Was that the one I posted? LOL Sorry it sucked. I haven't tried it yet. Man the frosting does sound good. Do you make your own flax muffins? If so do you have a recipe you might be willing to share?

Thanks!

I used small glass custard cups for this recipe:

1 cup pumpkin
2 tsp pumpkin pie spice
1 pkg cream cheese(room temperature)
1/4 cup 1/2 & 1/2 Add this last and just until creamy like a thick pudding I am not a great meauserer! LOL I add til thick, not runny.
1/2 cup splenda OR the equiv of sweetzfree(i used the sweetzfree)
Mix this with mixer on high until thick and creamy.

1 -8 oz tub Cool whip

Put a couple of heaping tbls cool whip, then couple of tbls of pumpkin
and alternate until your custard cup us full in stripes
You can also add(in the pumpkin mix) a drop of red and 2 or 3 drops yellow food coloring for a BRIGHT orange color for halloween!
The kids love this one! And they had no idea it was sugar free!

Cool whip has high fructose corn syrup though, which is even worse than regular sugar!
Why not replace it with real whipped cream sweetened with artificial sweetener?

Luke,

Here's the recipe I use for the flax muffins...
http://forum.lowcarber.org/showthread.php?t=341886

T-man

Oh boy, pumpkin soup! This was good, but I would add a little more chicken stock or water, as it was a bit thick. Also, my nutmeg was stale, so I used allspice instead.

http://tinyurl.com/444w2h

*bump*!

OMG this turned out to be a recipe for chopped liver!! Sorry guys. (Looks like a good recipe for chopped liver, tho...

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