Everything Pumpkin

[pb&j]

Pumpkin Spice Latte, P2


Ingredients:
3 tablespoons canned pumpkin
1/2 teaspoon pumpkin pie spice [or 1/2 tsp cinammon, 1/4 tsp nutmeg]
1-2 tablespoons splenda (or to taste)
1 cup FF or 1% milk (or FF evaporated milk, which gives it a very creamy texture!)
1 teaspoon pure vanilla extract
1/4 cup strongly brewed coffee or espresso


Instructions:
In a small saucepan, combine pumpkin, pumpkin pie spice, sugar and milk over medium heat; heat gently, stirring, until hot. Remove from heat and add vanilla extract. Pour into mug and pour coffee over.

Optional: add 1 T. Da Vinci SF white chocolate or caramel syrup
Optional: Top with lite cool whip cream and a dash of nutmeg. Makes one serving.

[recipelover]

It is time to "bump" this up. We need more pumpkin recipes and also some of you may want to look at the links already on this forum using pumpkin.

Enjoy!

[recipelover]

Just copying in two recipes that were just posted:

Impossible Pumpkin Pie, Phase 2 [posted by Dolly-VA]

This is an OLD Bisquick recipe. I had to convert it for my gluten free family and found a version using whole wheat flour instead of the Bisquick. I substituted brown rice flour and it turned out wonderful! Anyway, use ww flour and the sweetener of your choice. I used whey low (since my kids wanted this, too.)

Oh, for those of you that have never heard of "impossible pies" they supposedly make their own crust. This didn't really (I think because pumpkin is so thick,) but it was slightly thicker on the sides so it was easy to take out of the pie pan.

3/4 cup sweetener of choice
3 tbsps butter/margarine, softened (or oil)
2 eggs
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can ff evaporated milk
2 tsps vanilla extract
1/2 cup ww or brown rice flour
1 tsp baking powder
1/4 tsp salt
1 tbsp pumpkin pie spice

Preheat oven to 375F. Spray a large, 9-10 inch pie tin.

Put everything in a blender (a mixer will work too.) Blend about 1 minute. Pour into pan. Bake 50-55 minutes or until a knife cut into top comes out clean. Let cool.

Great eaten at room temperature and cold! (Yummy breakfast...)

Fyi, recipe has 101 calories for 1/12th slice without sugar. Using ALL white sugar adds 45 calories per slice. Using 1/4 c white sugar and 1/2 c Splenda adds only 15 calories per slice (and tastes better than all Splenda, imo.)

Enjoy!

Banana Pumpkin Smoothie, P2 [posted by luvs_torun

Here is a smoothie recipe from Cooking Light that looks good:

The frozen fruit helps give the smoothie a thick texture; chilling the pumpkin ensures the smoothie stays cold when you blend it. The combination of banana, pumpkin, yogurt, and orange juice gives this breakfast beverage 740 milligrams of potassium per serving.

1 cup low-fat vanilla yogurt
3/4 cup canned pumpkin, chilled
1/2 cup ice cubes
1/3 cup fresh orange juice
1 tablespoon brown sugar (or brown sugar Twin)
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Dash of ground cloves
1 ripe banana, sliced and frozen
Dash of ground cinnamon (optional)

Combine yogurt and next 8 ingredients (through banana) in a blender, and process until smooth. Garnish with dash of ground cinnamon, if desired. Serve immediately.

Yield: 2 servings (serving size: about 1 cup)

[recipelover]

It is that time of year--so I am "bumping" this link up.

Again, remember pumpkin is a limited P2 food, so it is best to make these recipes on a limited basis.

[recipelover]

It is a year later since this has been "bumped" to the top. This is a good link to check out for the next month. Just remember: pumpkin is a Phase 2 food and should be limited in Phase 2 and 3.

Just reading through these recipes makes my mouth water--pumpkin custards and pumpkin soup are calling my name!!! And pumpkin latte? pumpkin muffins? Oh my.....

[rhales199]

this recipe was just posted by my friend MY_Agreement on Sparkpeople--- looks yummy....*i think it could be good for breakfast, dessert, or maybe even as a side dish... should be perfect as part of a holiday meal! **honey is limited on SB, you could use SF syrup instead

It's more of an idea than a recipe, one that I found on a website called heathereatsalmondbutter.com. Here's how she said she made it:
"I cooked up 1/2 cup quinoa with 1 and 3/4 cup water and a dash of salt on the stove-top. When almost all the water had been absorbed, I uncovered and stirred in about 1/3 cup canned pumpkin, heaping tsp raw **honey, pumpkin pie spice, and vanilla. I then covered it again, removed from heat, and let it thicken up for about 5 minutes. Added a spoonful of raw tahini, and it was really good." (There's a nice picture on her blog of it, too.)

So I used 1 cup of dry quinoa, and I added a cup of pumpkin, 4 tsp. maple syrup (use SF), 1 tsp. pumpkin pie spice, 1/4 tsp of vanilla, a little salt, and 1 oz. of chopped pecans. No tahini. Oh, and I also added a bit more water so it turned out more like a risotto, very creamy. Next time I might make a drier version.

[recipelover]

It is time to "bump" this up again. Thanksgiving and fall/winter--time to use some pumpkin in your food plans.

[moinab]

I've been playing around with this recipe for the past month, and finally got it to where I want it to be. I wanted a better, healthier alternative to the cereal bars that my kids love to eat. It's not very pumpkiny, but my family loves them. They come out to around 100 calories, per bar.

Pumpkin Oatmeal Bars

4 cups old fashioned oats
1 cup raisins
7 packets Splenda
1.5 tsp baking powder
0.5 tsp salt
1 Tbs cinnamon
0.25 tsp nutmeg
2 eggs
0.5 cup skim milk
2 mashed bananas
1 cup unsweetened applesauce
1 cup canned pumpkin
1 tsp vanilla extract

Preheat oven to 325 degrees. (My oven runs very hot, so you may need to go up to 350 or 375.) Spray a 9x13 baking dish with canola spray. Mix wet and dry ingredients seperately, then combine together. Spread in baking dish. Bake for 60 minutes (again, my oven is wonky, so your time may vary. I'd check it, around 40-45 minutes,) or until knife inserted in center comes out clean. Cut into 16 bars.

[recipelover]

With Fall, Halloween and Thanksgiving season here, it is time for pumpkins! I thought that I would "bump" this up again. I love some of these recipes and plan to make something from here this week.

Again, please feel free to add any pumpkin recipes.

[Ryan]

For those wanting a pumpkin fix in Phase One, here's what I had for breakfast this morning...

1 nonfat Greek yogurt sprinkled with pumpkin pie spice, a bit of vanilla extract, a sprinkling of walnuts, and a bit of splenda.

This was delicious and totally satisfied my pumpkin craving!