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Thread: Favorite pumpkin recipes

  1. #26

    Default Re: Favorite pumpkin recipes

    Quote Originally Posted by kimbierrt View Post
    My favorite recipe was the pumpkin pie with cream of wheat. I'll go find it.
    Off topic, I just wanted to say that it's nice seeing you posting again Kim.
    Trudie
    HW: 195.6/SW: 195.6
    CW: 137.5 PGW: 138 WWGW: 155

  2. #27

    Default Re: Favorite pumpkin recipes

    Thank you Trudie. It feels good to be back.

    Crustless Pumpkin Pie with Cream of Wheat

    1 15oz can pumpkin
    1 cup skim milk
    1/2 cup ff yogurt
    2 eggs
    1 tsp vanilla
    1/2 cup sf davinci simple syrup or 1/2 cup splenda or to taste(I usually used fructose, I follow core classic)
    2 tsp pumpkin pie spice(can use up to 1 Tbsp but I prefer a little less)
    1/2 cup cream of wheat, uncooked

    Mix wet ingredients together with a wire whisk, then add in the dry.
    Pour into a 8 inch square pan(or pie pan) sprayed with cooking spray.
    Bake for 60 mins in 350 degree oven.
    Tastes great warm but I prefer it cold.
    kim....HW 189.0..SW 10/17/14 187.0 CW 185.0~GW 150

  3. #28
    Join Date
    Jun 2005
    Location
    Lancaster, Pennsylvania
    Replies
    11,331

    Default Re: Favorite pumpkin recipes

    Quote Originally Posted by kimbierrt View Post
    My favorite recipe was the pumpkin pie with cream of wheat. I'll go find it.

    Hi Kim!

  4. #29

    Default Re: Favorite pumpkin recipes

    For those of you craving Starbucks pumpkin latte, I have no clue what's in there but I love making this at home. It's satisfying and decadent, and adapted to be core!

    Pumpkin Spice Latte
    makes 1-2 servings
    Ingredients:
    2 cups FF milk
    2 tablespoons canned pumpkin (it's very light, so if you like pumpkin flavor, add another tablespoon)
    2 tablespoons sugar substitute (spelnda, to your taste)
    vanilla extract (I used 2 tsps, for .5 pts. [1tsp = 0] Use to your taste, add points)
    1/2 teaspoon pumpkin pie spice
    1-2 shots espresso (about 1/4 cup of espresso or 1/2 cup of strong brewed coffee if you don't have an espresso machine.)

    Directions:
    In a saucepan combine milk, pumpkin and sugar and cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy. If you don't have a blender, don't worry about it - just whisk the mixture really well with a wire whisk.
    Pour into a large mug or two mugs. Add the espresso on top.

    Optional: Top with whipped cream and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.
    206.5 | 202 | 150

    Mini Goal: 5% 196lbs

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