Food Talk And Fabulous Finds - The time of year, for PUMPKIN!




View Full Version : The time of year, for PUMPKIN!


punkrprincessa
09-15-2010, 11:35 PM
So I've asked about pumpkin syrup previously but lets talk all things pumpkin!

I loveeeee Starbucks pumpkin latte, but the smallest!!!! (not even a tall) is like 130calories without whip!

Every store has pumpkin foods and decorations and Im definately in love with pumpkin!

I spotted some pumpkin butter at the store for 35 calories a tbsp, and I know Trader Joe's and virtually every store has pumpkin bread mix.

Any great, low calorie ideas for pumpkin breads, puddings, pies, ice creams, drinks or uses for pumpkin butter?


hippy27
09-16-2010, 12:02 AM
I don't have any suggestions but I just have to say...MMM, PUMPKIN!

I love pumpkin. Is there really a starbucks pumpkin latte? Does it have milk or creme in it?

I love canned pumpkin(like the kind you use in pies) heated up with pumpkin pie spices on top...so yummy. I also love pumpkin pie & make my own vegan one.

carrot dance for pumpkins. :carrot: lol

hippy27
09-16-2010, 12:03 AM
sorry if I sound crazy lol, but your pumpkin post made me smile.


punkrprincessa
09-16-2010, 01:16 AM
Im crazy over pumpkin! And yes the Starbucks drinks are lattes so they have milk and I think their pumpkin syrup is a creme syrup. So I do my own version with sugar free pumpkin pie syrup by Torani/DaVinci.

I cant find canned pumpkin anywhere!

mandalinn82
09-16-2010, 01:24 AM
Mmmm, pumpkin.

I love taking a pie pumpkin, roasting it, and mashing the insides up with curry, cinnamon, and sage-type seasonings, thinning with chicken broth, and hitting it with a little fat free half and half. Pumpkin soup is one of my favorite things.

This year I'll also be canning pumpkin butter to put in my Christmas gift baskets.

I make some lovely chocolate chip pumpkin cakes with canned pumpkin, too. Perfect for fall dessert!

AnnieDrews
09-16-2010, 06:18 PM
Seems like last year there was a shortage of canned pumpkin around the holidays....? I have a wonderful pumpkin muffin recipe as well as a pumpkin dip....but they are NOT figure friendly by any means.:o

tommy
09-16-2010, 08:06 PM
Funny how we sometimes jumble the spices associated with pumpkin and the vegetable itself. For a drink I use a standard pumpkin pie spice mix along with my tea or coffee and a little something to smooth it out like fat free 1/2 & 1/2 as suggested above. For the pumpkin vegetable - itself I like butternut squash, kabocha etc. I usually put the whole thing into the microwave for maybe 3 minutes. It easily cuts then for removing the seeds. You can continue to m-wave or bake. Mashed into a soup there are so many possibilities. I love it with a little grated ginger, touch of Dijon mustard, chicken stock or water, just a touch of coconut milk (optional), hot pepper in some form, and some chewy mushrooms like King Oyster, lots of onion and garlic, and the plain (not tofu) shirataki noodles. I can do this breakfast, lunch or dinner.

hlaoroo
09-17-2010, 04:15 PM
I love pumpkin and I love this time of the year. I live in the desert and the cooler temperatures are as welcome as the fall/halloween decor that herald them. I like to use pumpkin with sausage to make pasta sauce or stews. Although this year I am not only trying to lose weight but eat healthier so I will probably switch to turkey or vegetarian sausage or the boca meat substitute crumbles.

Karen925
09-17-2010, 07:20 PM
I got some sugar free pumpkin syrup at World Market and putting that in my cooking.

JackieHollow
09-18-2010, 10:37 PM
I was just coming here to post a question about cooking pumpkin. I saw some in the store the other day, and started to buy one. Then I realized I have no recipes (I'm not good without a recipe yet), nor do I actually know how to cook them! LOL

I would love to can (or would prefer to freeze if that's possible??). And I'd love recipes that are well and healthy. I did find a soup recipe much like manda mentioned that I think I'm going to try. Most things online I find call for canned... and since the whole pumpkin is fresh and out in the stores... I'd prefer to use that.. LOL I don't know how to get it "like" canned tho..

mandalinn82
09-18-2010, 10:59 PM
Canned plain pumpkin is essentially boiled and pureed. I like to cut mine in half, clean out the seeds, and roast, cut side down, at 350 for 40 min or so, until the flesh is soft. Then I remove the skin and mash/puree the remainder, which yields something close to canned pumpkin, but better in my opinion.

JenMusic
09-18-2010, 11:13 PM
Jackie - I have had great success in steaming pumpkin. I cut it in chunks of similar sizes and then steam it in a steamer basket until soft. It doesn't take terribly long.

I'll mash it up to use in recipes - I figured this out when I was living overseas and couldn't get canned pumpkin puree.

lolcat
09-18-2010, 11:41 PM
oh, YUMMMM!!!!!!

I LOVE pumpkin anything.... I've been thinking about pumpkin burgers lately especially, using lean ground turkey or extra lean beef with canned pumpkin (there are other spices too, but :drool: !!!!!

oh, there are just so many delicious things to do with pumpkin!

punkrprincessa
09-19-2010, 03:24 AM
http://www.mom-mom.com/pumpkin_soup_recipes.htm
great soup ideas! of course can be modified to be diet friendly!

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=520424
sounds simple!

punkrprincessa
09-19-2010, 03:35 AM
One more:

Bunch of recipes!
http://www.hungry-girl.com/askhg/askhgdetails.php?isid=1894#pumpkin

MMMM:
http://www.hungry-girl.com/askhg/askhgdetails.php?isid=1885

SCraver
09-20-2010, 02:04 PM
Seems like last year there was a shortage of canned pumpkin around the holidays....?

There was something last year about pumpkins not doing well - I can't remember if it was a weather thing or if something was spreading and killing them off.

SCraver
09-20-2010, 02:07 PM
Every year, I buy the "ugly" pumpkin in the batch and cook it up. I cut it up and bake it in the oven (with a little water in the bottom of the pan) until it is soft. A big pumpkin makes about a gazzilion cups of mashed pumpkin. I run it through my Cuisinart to get that nice smooth consistency... then I make pies, muffins, breads, and sometimes cookies.

This year, though, I want to figure out how I can make it healthier. I use King Arthur's flour that looks prety white, but has whole grain in it. I could toss in some ground flax seed (does flax seed go bad?).

I was joking with my SIL yesterday that I might add broccoli and peas to the muffins, b/c I am sure my toddler would eat them! I bet if I cooked and pureed veggies, he would never know??

lyv33
09-22-2010, 11:47 PM
OK, don't shoot me over this. But, for many years while traveling through a little town in Ohio, we use to stop and buy pumpkin fudge during the Fall. They have a pumpkin festival every year and you can go to their website and they have a lot of pumpkin recipes. Unfortunately, a few years ago the little shop that we bought the fudge from was torn down. I really miss that fudge, it was wonderful.

GeeDee
09-22-2010, 11:58 PM
I love love love pumpkin!!! So is the canned pumpkin good for diet? I'll have to look at a can next time I'm shopping!

punkrprincessa
09-23-2010, 12:13 AM
I made Hungry Girls pumpkin fetticuni last night! It was great, but didnt have that sweet pumpkin taste I like.

punkrprincessa
10-01-2010, 04:19 PM
Bumping this thread for the recent pumpkin thread started! :)
BTW I made a homemade pumpkin latte this morning :) Pretty good if you ask me, but not as good as Starbucks :(

http://www.rachelwilkerson.com/2009/10/01/homemade-pumpkin-latte/

ringmaster
10-02-2010, 04:37 AM
ok,.. all the talking about pumpkin and now I'm craving some... I'd also like to know if yous are using the canned pumpkin puree? I'm thinking I can add some to my greek yogurt with cinnamon or my oatmeal.

annputation
10-02-2010, 05:18 AM
I make an amazing pumpkin soup to welcome in the fall each year. Basically I roast the pumpkin (or another winter squash) until it's soft enough to be scooped out of the shell. I add this to vegetable/chicken broth, water, coconut milk, and red curry paste. Let it simmer for a good hour at least. You can also add mushrooms, or other veggies for an extra treat.

cherylmn
10-04-2010, 05:52 PM
So sorry I double-posted on the same topic!

I made this recipe over the weekend & it is YUMMY:

http://allrecipes.com//Recipe/pumpkin-apple-streusel-muffins/Detail.aspx

Substituted:
1/2 of the sugar in the recipe (doesn't need it with all those apples!)
1/2c natural applesauce for the oil
made 20 muffins vs. 18 (could have made even more, easily!)

Nutritional info w/the above substitutes:
123 calories
1.5g fat (0.6g saturated)
23g cholesterol
147mg sodium
26g carb
1.4g fiber
14g sugar (hey...they ARE muffins!)
2.4g protein

I would cook them slightly less next time, and consider using 1/2 of the oil and 1/2 applesauce to improve the texture even more. However, they were delish per the above!

cherylmn
10-05-2010, 12:04 PM
punkrprincessa's talk of pumpkin spice lattes got me thinking about them & wishing for something creamy & yummy. So last night (and again this morning!), I made pumpkin pie yogurt.

Plain 0% Greek Yogurt (I like the 6oz Fage Total, but you can choose whatever floats your boat)
1/4c pumpkin
pumpkin pie spice (or just cinnamon, ginger, nutmeg - whatever you like in your pie!)
sweeten to your liking with your sweetner of choice (honey, sugar, brown sugar, sugar subs, etc. I used sugar free vanilla syrup & LOVED it)

Mix it up & enjoy! You could also add 1/2tsp vanilla, which would be great. If you really want it to be like a dessert & have room for a few extra calories, crush up 1 graham cracker square on top.

oodlesofnoodles
10-08-2010, 01:07 PM
Hmmmm I think I'm going to try buying a pumpkin and mashing it myself, that seems like a good idea. Then I can portion it out and freeze a bunch. Yay! Question though, how do I take the skin off? Does it just peel off?

tommy
10-08-2010, 08:26 PM
You cook the pumpkin first and then scoop the flesh out. The ones sold for Jack o lanterns are not good for eating- stringy & watery. Winter squashes like butternut, acorn, kabocha, etc are more tasty & good for cooking

angelskeep
10-10-2010, 05:05 PM
We are having this for dinner in a couple of days. I got the recipe from a Libby's website and cut and pasted it to notepad, so I don't have the link but if you google Libby's canned pumpkin recipes, you should be able to find this one plus others. When I figured out the nutritional values, it is well within my range for dinner

Pumpkin Chili Mexicana

Ingredients
2 tablespoons vegetable oil
1/2 cup chopped onion
1 cup chopped red bell pepper
1 clove garlic, finely chopped
1 lb. ground turkey
2 cans (14.5 oz each) no-salt-added diced tomatoes, undrained
1 can (15 oz.) LIBBY'SŪ 100% Pure Pumpkin
1 can (15 oz.) tomato sauce
1 can (15.25 oz.) kidney beans, drained
1 can (4 oz.) diced green chiles
1/2 cup loose-pack frozen whole-kernel corn
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground black pepper

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 and black pepper. Bring to a boil.

Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.

I'm sure you could make adjustments to fit your own needs/style/preferences.

Barb

tamia
10-10-2010, 08:06 PM
If you mix a canned of pumpkin with devil food's cake and make cupcakes, it is delicious!