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

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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?

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 yummy. I also love pumpkin pie & make my own vegan one.

carrot dance for pumpkins. :carrot: lol

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

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!

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!

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

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.

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.

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

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..

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.

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.

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!

09-19-2010, 03:24 AM
great soup ideas! of course can be modified to be diet friendly!
sounds simple!

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

Bunch of recipes!


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.

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??

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.

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!

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.

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 :(

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.

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.

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:

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!

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.

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?

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

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

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.


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