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Thread: Favorite pumpkin recipes

  1. #1
    Join Date
    Jun 2005
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    Lancaster, Pennsylvania
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    Default Favorite pumpkin recipes

    It's that time of year!!!!

    PUMPKIN SMOOTHIE:

    1/2 cup pumpkin
    3/4 c (ff) milk
    1/4 t cinnamon or more
    1/8 t nutmeg or more
    2 t Splenda/fructose or more
    4 ice cubes


    Blend and enjoy!

  2. #2
    Join Date
    Jun 2005
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    Default Re: Favorite pumpkin recipes

    I found these recipes in my archives, haven't made any of them

    Core Pumpkin Cookies

    1 16 oz pumpkin
    2/3 can skim evaporated milk
    1 egg
    1/2 cup splenda
    1/2 tsp baking soda
    1/2 tsp baking powder
    1/2 tsp salt
    1 tbs orange zest
    1 1/2 cup oat bran

    about 1/4 cup batter per cookie. 375degrees for 12 to 15 minutes...cakey cookie! YUMMERS! a bit grainy, but they are core, so...yumm!


    Pumpkin Chili Mexicana

    Estimated Times:
    Preparation - 10 min | Cooking - 40 min | Yields - 6 servings

    Pumpkin lends color and nutrients to this creamy Chili Mexicana. Onion, chile peppers, ground turkey and kidney beans seasoned with cumin and chili powder make a zesty and flavorful dish.


    Ingredients:

    2 tablespoons Core oil
    1/2 cup chopped onion
    1 cup chopped red bell pepper
    1 clove garlic, finely chopped
    1 lb. ground turkey (can substitute Core meat substitute or other lean ground meat)
    2 cans (14.5 oz each) diced tomatoes, undrained
    1 can (15 oz.) LIBBY'S 100% Pure Pumpkin
    1 can (15 oz.) tomato sauce
    1 can (15.25 oz.) kidney beans, drained
    1 can (4 oz.) ORTEGA Diced Green Chiles
    1/2 cup whole kernel corn
    1 tablespoon chili powder
    1 teaspoon ground cumin
    1 teaspoon salt
    1/2 teaspoon ground black pepper
    Directions:
    HEAT vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender. Add turkey; cook until browned. Drain.

    ADD tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin, salt and pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.


    Pumpkin Flan


    POINTSŪ Value | 2 (NOT CORE: has orange juice/brown sugar/whipped topping: use your WAPs)
    Servings | 8
    Preparation Time | 15 min
    Cooking Time | 45 min
    Level of Difficulty | Easydesserts | Buck tradition this Thanksgiving and forgo standard pumpkin pie. Instead, whip up our smooth, spicy and low-calorie flan

    Ingredients

    1/2 cup unpacked brown sugar (use Splenda or count points)
    1/2 tsp ground cinnamon
    1/4 tsp ground cloves
    1/8 tsp cayenne pepper
    1/8 tsp table salt
    16 oz canned pumpkin
    1 cup fat-free evaporated milk
    1/4 cup orange juice (points)
    3/4 cup fat-free egg substitute
    8 Tbsp lite whipped topping (points)
    1/2 medium orange(s), cut into 8 thin wedges

    Instructions
    Preheat oven to 350°F.
    Stir together sugar, cinnamon, cloves, cayenne and salt in a large bowl. Whisk in pumpkin, milk, orange juice and egg substitute; divide among eight 6-ounce custard cups.
    Set custard cups in a high-rimmed roasting pan and pour boiling water around them to a depth of 1 inch. Bake until firm around edges and slightly puffed, about 45 minutes. Remove cups from water (careful not to burn yourself), cool completely, cover and refrigerate. Before serving, top each cup with a tablespoon of whipped topping and an orange wedge.
     

  3. #3
    Join Date
    Jun 2005
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    Lancaster, Pennsylvania
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    Default Re: Favorite pumpkin recipes

    Pumpkin Polenta Cake

    2 cups canned pumpkin
    2 tablespoons unsweetened applesauce (optional, can replace with some oil)
    1 cup Egg BeatersŪ 99% egg substitute (or 4 eggs)
    1 cup splenda
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    2 teaspoons pumpkin pie spice
    1 cup ff plain yogurt or skim milk
    2 cups cornmeal

    1. Preheat oven to 350 degrees F.
    2. Spray (12-18) silicon muffin "tin" with nonstick spray (I have always made this as muffins, the original recipe calls for a "medium" sized baked dish)
    3. Mix all ingredients together.
    4. Bake muffins for 20-30 minutes, cake for 45 minutes.

    This recipe is all filling foods, points are here for those doing "regular" Momentum.
    Without Cocoa
    @ 16 Servings Per Cake: Per Serving: 96 Calories; trace Fat (4.0% calories from fat); 4g Protein; 19g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 141mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 0 Fat. 2 points Actually 1.52 points but I round up over .5

    @ 18 Muffins: Per Serving: 85 Calories; trace Fat (4.0% calories from fat); 3g Protein; 17g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 125mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 0 Fat. 1 point Actually 1.3 points but I round down under .5

    With 5 tablespoons Cocoa Powder
    @ 16 Servings Per Cake: Per Serving: 102 Calories; 1g Fat (5.1% calories from fat); 4g Protein; 20g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 142mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. 2 points Actually 1.52 points but I round up over .5

    @ 18 Muffins: Per Serving: 91 Calories; 1g Fat (5.1% calories from fat); 4g Protein; 18g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 126mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. 2 points Actually right at 1.5 points but I round up over .5 
     
     
     
    Pumpkin baked oatmeal

    2 1/2 cups oatmeal
    1 cup canned pumpkin
    1/4 cup applesauce
    2/3 cup splenda
    1 cup skim milk
    1 1/2 teaspoons baking powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    1/2 cup Egg BeatersŪ 99% egg substitute (or 2 eggs)
    1 teaspoon cinnamon
    1/4 teaspoon nutmeg

    Mix all ingredients together. I make twelve muffins with this, bake at 350 for 20-25 minutes.
    This recipe is all filling foods, points are here for those doing "regular" Momentum.

    @ 12 servings Per Serving: 93 Calories; 1g Fat (11.2% calories from fat); 4g Protein; 17g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 281mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. 1 point Actually 1.34 points but I round down under .5
    Last edited by wwlynn; 10-31-2009 at 12:15 PM.

  4. #4
    Join Date
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    Default Re: Favorite pumpkin recipes

    Courtesy of Tinka (there are a lot of pumpkin pie recipes...)

    Crustless Pumpkin Pie
    entire pie is 4 points

    1 15 oz can pumpkin (not pie filling)
    1/2 cup Egg Beaters
    1 1/2 cup skim milk
    3/4 cup Splenda
    1/2 tsp salt
    1 tsp pumpkin pie spice

    Beat all together until smooth. Put in pie pan sprayed with non-stick cooking spray. Bake at 400 degrees for 15 minutes, then at 375 degrees for 45 minutes or until a knife inserted in center comes out clean.

    Tinka's notes
    you can use egg whites instead of buying Egg Beaters
    You can use light soy milk instead of skim.

  5. #5
    Join Date
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    Default Re: Favorite pumpkin recipes

    WWCarol's BIG THANKSGIVING PUMPKIN PIE!

    2-14 oz. packages frozen squash, thawed (28 oz. total, or use canned pumpkin)
    4 large eggs
    1 can FF evaporated milk
    1/2 cup DaVinci SF Gingerbread syrup
    1 TBS. Pumpkin Pie spice
    1/2 cup Cream Of Wheat [Variation: I have now tried it with 1/4 cup Cream Of Wheat and like it even better! ]

    Preheat oven to 450 degrees.

    Mix wet ingredients, including spices, together (I use an immersion blender). Stir in Cream Of Wheat.

    Pour into a 10" fluted glass pie pan. (This holds more than a 9"!) Cook at 20 minutes at 450, then reduce oven's heat to 350 degrees and cook for 25-30 minutes, or until done (a knife inserted into center of pie comes out "clean"). Cool.

  6. #6
    Join Date
    Jul 2004
    Location
    Yokohama, Japan
    Replies
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    Default Re: Favorite pumpkin recipes

    Thank you for posting these! I've recently broken one ankle and severly sprained the other so I am not walking at all. I have really had to recommit to a new eating plan so I am back on CORE. Thanks so much!!!
    Courtney ~ in Japan

    2009 is my year! Recommitting and taking it one day at a time.

  7. #7
    Join Date
    Jun 2005
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    Lancaster, Pennsylvania
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    Default Re: Favorite pumpkin recipes

    Wow, Courtney, that is TOUGH! AND you're in Japan!!! Hope you heal quickly! Good for you for coming back to core!!!!

  8. #8

    Default Re: Favorite pumpkin recipes

    Thanks for these recipes, my mom has been talking about the crustless pumpkin pie recipe and I just bought a can of pumpkin, so I am going to try it. I am printing all these recipes out. Thanks Lynn!
    Melinda
    I am slowly relearning to disconnect my weight and value, and that to me is huge.......BCB Hanna



  9. #9
    Join Date
    Feb 2006
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    Bethlehem,PA
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    Default Re: Favorite pumpkin recipes

    I love the crustless pumpkin pie, and so does the cat!! . What could be better than having dessert and being able to count a veggie serving!?!
    *Linda*

    SW- 168

    CW- 140

    GW- 130

  10. #10
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    Oct 2009
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    Default Re: Favorite pumpkin recipes

    Thanks!! Great timing on the recipes, I am trolling for motivation. Fell off my plan, so I am planning recipes for the week and meeting a friend at the noon WW meeting (she fell off too) and we are going to weigh in, survey the damage, and recommit ourselves!!

    Gearing up for the holidays.
    Mini-Goal


  11. #11
    Join Date
    Feb 2003
    Location
    South Carolina
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    144

    Default Re: Favorite pumpkin recipes

    Loved the recipes. I want to make the polenta cake, but didn't see the directions. Would you please post them?

  12. #12
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    Default Re: Favorite pumpkin recipes

    Quote Originally Posted by wentzmom View Post
    Loved the recipes. I want to make the polenta cake, but didn't see the directions. Would you please post them?
    OOPS!!!! SORRY I will fix that!!! (will edit above). I actually handed this out without the directions at a meeting! I should have remembered there were no directions (when I posted it here)!

    ALSO, you can just use your basic pumpkin pie recipe, substituting Splenda for the sugar and ff milk/ff evap mlk for the milk and make it ALL filling foods. Usually those are the ONLY non filling food ingredients.!

  13. #13

    Default Re: Favorite pumpkin recipes

    I love this recipe - I make it with regular old eggs though

    Quote Originally Posted by wwlynn View Post
    Courtesy of Tinka (there are a lot of pumpkin pie recipes...)

    Crustless Pumpkin Pie
    entire pie is 4 points

    1 15 oz can pumpkin (not pie filling)
    1/2 cup Egg Beaters
    1 1/2 cup skim milk
    3/4 cup Splenda
    1/2 tsp salt
    1 tsp pumpkin pie spice

    Beat all together until smooth. Put in pie pan sprayed with non-stick cooking spray. Bake at 400 degrees for 15 minutes, then at 375 degrees for 45 minutes or until a knife inserted in center comes out clean.

    Tinka's notes
    you can use egg whites instead of buying Egg Beaters
    You can use light soy milk instead of skim.
    Kelli from MN

    "change happens one day at a time"

  14. #14
    Join Date
    Jun 2005
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    Lancaster, Pennsylvania
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    Default Re: Favorite pumpkin recipes

    Yep, since WHOLE EGGS are a filling food, no need to use eggbeaters!

  15. #15
    Join Date
    Oct 2009
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    Colorado
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    Default Re: Favorite pumpkin recipes

    I made Pumpkin Oatmeal in the slow cooker yesterday, I have several containers in the fridge for my next few breakfasts! It was delish this morning... I put a little splenda on it.

    (Pumpkin, FF evap, Oats, spices, water)
    Mini-Goal


  16. #16

    Default Re: Favorite pumpkin recipes

    Quote Originally Posted by KellBell View Post
    I love this recipe - I make it with regular old eggs though
    How many eggs would you use?
    Melinda
    I am slowly relearning to disconnect my weight and value, and that to me is huge.......BCB Hanna



  17. #17
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    Jun 2005
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    Default Re: Favorite pumpkin recipes

    1 egg = 1/4 eggbeaters, so 1/2 cup of eggbeaters is two eggs.

  18. #18

    Default Re: Favorite pumpkin recipes

    Thank you Lynn. I have never used egg beaters.
    Melinda
    I am slowly relearning to disconnect my weight and value, and that to me is huge.......BCB Hanna



  19. #19
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    Default Re: Favorite pumpkin recipes

    I didn't want to change those recipes as I was posting them..but on SiFi there is no reason to use things like Eggbeaters, unless you have a specific medical problem with eggs....anyway, I just take for granted knowing that an egg = 1/4 cup. It's a good thing to know!

  20. #20
    Join Date
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    Los Angeles, CA
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    Default Re: Favorite pumpkin recipes

    Well I decided to stop whining and I made the baked pumpkin oatmeal with water instead of milk (we have allergy issues). I made it in an 8" square pan and cut it into pieces. It was LOVELY. DS and I just finished it. He's also allergic to oats but so far so good. This will become a staple in our home. Do you eat this cold or warm? I love it both ways.
    PEg


    She was warned.
    She was given an explanation.
    Nevertheless, She persisted.



  21. #21
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    Default Re: Favorite pumpkin recipes

    I eat it cold. Usually on the way to work in the car. I think they improve with "age". Nice to know they work with water!

  22. #22
    Join Date
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    Default Re: Favorite pumpkin recipes

    WW employees and eating in the car seem to go together. I am spending more time in my car this past few months. A car banana is like heaven to me. LOL.
    Peg


    She was warned.
    She was given an explanation.
    Nevertheless, She persisted.



  23. #23

    Default Re: Favorite pumpkin recipes

    Thanks for all the time to post all of the recipes. Yum!

    I have many pumpkins from the garden and I need to use them.

    Thank You!


    *Irene* Thin for Life: Yes!

  24. #24

    Default Re: Favorite pumpkin recipes

    I just have to say that I made the pumpkin cookies a long time ago and I really did not like them. I remember throwing them out. Maybe someone else had a better experience but I thought I would share.
    Live, laugh, love and be happy.

    Starting Weight: 237
    Current Weight: 203.5
    My Goal Weight: 180



  25. #25

    Default Re: Favorite pumpkin recipes

    My favorite recipe was the pumpkin pie with cream of wheat. I'll go find it.
    kim....HW 189.0..SW 10/17/14 187.0 CW 185.0~GW 150

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