Everything Pumpkin

[recipelover]

It is about that time of year when we all start thinking about pumpkins! After reading a post, I thought that it would be nice to have a link called: Everything Pumpkin. One warning before you make all of these:

Submitted by:The South Beach Diet Online
Pumpkin is a food to avoid during Phase 1 of the diet, and it should be limited during Phase 2 and 3.

There are lots of good nutrients in pumpkins, so, these would all be good once in a while, especially during the fall gatherings. I have gone through my recipe summary sticky and compiled the links that have pumpkin recipes in them. Here they are for your use:

Everything Pumpkin

Pumpkin pie shake: http://www.southbeach-diet-plan.com/for ... hp?t=52771
Pumpkin Bran Muffins: http://www.southbeach-diet-plan.com/for ... hp?t=51128
Pumpkin Breads: http://www.southbeach-diet-plan.com/for ... hp?t=20970
Soup thread: http://www.southbeach-diet-plan.com/for ... hp?t=18457
--Page 6, Pumpkin & Butternut Squash Chowder
Pumpkin Squash Soups: http://www.southbeach-diet-plan.com/for ... hp?t=48027
In the Whole Grains section: http://www.southbeach-diet-plan.com/for ... hp?t=17230
--Page 3, Pumpkin Raisin Muffins, Pumpkin Spice Bread
Thanksgiving Link 1: http://www.southbeach-diet-plan.com/for ... hp?t=19914
--Page 2, Pumpkin Pie, Pumpkin Caramel Flan
--Page 3, Spiced Pumpkin Cheesecake, Pumpkin Pie, Pumpkin Bean Cake, Crustless Pumpkin Pie, Pumpkin Biscuits
--Page 4, Pumpkin Cheesecake
Thanksgiving Link 2: http://www.southbeach-diet-plan.com/for ... hp?t=49396
Pumpkin Spice Ricotta Crème
Pumpkin Custard: http://www.southbeach-diet-plan.com/for ... hp?t=21126
Pumpkin Spice Ricotta Crème: http://www.southbeach-diet-plan.com/for ... php?t=9546
Pumpkin Pudding: http://www.southbeach-diet-plan.com/for ... hp?t=22996
Layered Pumpkin Pudding Dessert: http://www.southbeach-diet-plan.com/for ... hp?t=49135
Pumpkin Roll: http://www.southbeach-diet-plan.com/for ... hp?t=50822
Pumpkin Spice Meringue cookies: http://www.southbeach-diet-plan.com/for ... hp?t=34328
Pumpkin Biscotti: http://www.southbeach-diet-plan.com/for ... hp?t=22923
Pumpkin Bean Cake: http://www.southbeach-diet-plan.com/for ... hp?t=15717
--and http://www.southbeach-diet-plan.com/for ... hp?t=23490
High Protein Pumpkin Torte: http://www.southbeach-diet-plan.com/for ... hp?t=29794
Pumpkin Cheesecake: http://www.southbeach-diet-plan.com/for ... hp?t=20942
Pumpkin Spiced Cheesecake: http://www.southbeach-diet-plan.com/for ... hp?t=21922
Pumpkin Pie: http://www.southbeach-diet-plan.com/for ... hp?t=61853
------------

If you have any more recipes, you can add them here (and I will make this a new link in my summary) or you can open any of the links above and add them there.

Enjoy!

[futballuvr73]

The link for the Pumpkin bran muffins is the one for the pie shake! I was drooling for the muffins? I assume the link is in your summary?

Thanks for putting these all together! It's like one-stop shopping!

[surfer376]

Pumpkin Bran Muffins (from S.B. Diet Support Forum)
1 1/2 cups wheat bran
1 cup nonfat milk
1/3 cup unsweetened applesauce
1 egg
1/2 cup of Splenda (or Splenda made into brown sugar)
1/2 teaspoon vanilla extract
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 tsp. each cinnamon and cloves
1/2 teaspoon salt
2/3 cup canned pumpkin
Optional: ¼ cup chopped walnuts


DIRECTIONS:
Preheat oven to 375 degrees F.
Mix together, in large bowl, wheat bran and milk and let stand for 10 minutes.
Mix together applesauce, pumpkin, egg, Splenda, and vanilla.
Add to bran mixture.
Combine flour, baking soda, baking powder, salt, cinnamon and cloves .
Stir into bran mixture until just blended. Scoop into muffin cups.
Bake in preheated oven for 15 to 20 minutes." (claribelle here: I needed 20-25 miinutes)


Note: For lighter muffins you can use Whole Wheat Pastry flour instead of regular WW flour.

http://www.southbeach-diet-plan.com/for ... hp?t=51128

[Northerner]

Pumpkin Pancakes Recipe
from http://www.preparedpantry.com/pumpkinpa ... ntable.htm

(I have a whole grain pancake mix at home I use for this, plus I leave out the brown sugar and use sf syrup)

Ingredients

1 1/2 cups pancake mix
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 large egg
1 tablespoon brown sugar, packed
1 tablespoon vegetable oil
3/4 cup canned or pureed pumpkin
1 cup water, more or less

Directions

1. In a medium bowl, mix the pancake mix and spices together.
2. In another bowl, whisk the egg and the brown sugar together. Stir in the oil, the pumpkin, and most of the water.
3. Add the liquid ingredients to the dry ingredients. Stir with a spatula until just combined adding more water to obtain the right consistency.

Serve hot with maple syrup.

[futballuvr73]

Thanks Surfer!!!

My family loves pumpkin pancakes, but the recipe I use is different-

Pumpkin Pancakes P2

2 cups baking mix (I use Hodgson Mills)
2 TBSP brown sugar (I use DiabetiSweet Brown)
2 tsp cinnamon
2 eggs
1 can FF evaporated milk
1/2 cup pumpkin
2 TBSP oil
1 tsp vanilla

Mix everything together well. Pour by 1/3 cupfuls onto griddle. Makes 12 pancakes.

These freeze well too!

ETA- I also make a special syrup for these (and most other) pancakes.

Pecan Syrup P1

1 cup SF maple syrup
1 TBSP spread
1/4 cup finely chopped pecans
1 tsp cinnamon

In a glass measuring cup, mix the pecans and spread. Nuke for 30-60 seconds or until they begin to smell "toasty". Add the cinnamon and syrup, and nuke again 30 seconds to warm. Stir well before serving. I used to make this just for cinnamon roll french toast, but since that's no longer an option...

[surfer376]

Apple Pumpkin Shake
A scrumptious shake rich in protein, vitamins and taste. Great for breakfast or as an after-school or work snack.

½ Cup of Cooked Pumpkin (canned will work)**
¾ Cup soymilk
¾ Cup organic apple cider
1-2 Scoops Protein Powder (Natural Factors makes a great mix called Learning Factors)
1-2 Tbsp ground flax seed
¼ tsp Nutmeg
½ tsp Cinnamon

Mix all ingredients in a blender and enjoy! For a slightly sweeter treat, you can replace the soymilk with apple cider. Adjust spices to your taste and liking – ginger can also be added, or you could try using pre-mixed pumpkin pie spice.

**To cook a pumpkin, you can boil it whole (if it’s small enough and you have a pot big enough) until soft, or cut it in half, seed it and bake it until it’s very soft. Cool it enough to handle, peel and mash. It’s actually a lot easier than one would think.

http://www.earthyfamily.com/kitchen.htm

[surfer376]

Pumpkin Yogurt Cheesecake Shake

1 can (14 ounces) pumpkin, chilled

3 ounces reduced-fat cream cheese

1 container (6 ounces) low-fat vanilla yogurt

2 cups low-fat milk

1/4 cup brown sugar (splenda and squirt sf maple syrup)

1/2 teaspoon vanilla extract

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

6 teaspoons graham cracker crumbs, optional

Place all ingredients (except graham cracker crumbs) in a blender and blend until smooth.

Pour into glasses and top each serving with a teaspoon of graham cracker crumbs, if desired.

Makes 6 servings, each with 150 calories, 3.5 g total fat, 2.5 g saturated fat, 10 mg cholesterol, 135 mg sodium, 20% daily value calcium, 6 g protein, 23 g carbohydrates, 2 g dietary fiber.

http://www.decaturdaily.com/decaturdail ... airy.shtml

[recipelover]

The link (Pumpkin Bran Muffins) that was wrong is fixed. Sorry about that--in too much of hurry I guess.

[recipelover]

Just copying in another pumpkin recipe. Please feel free to add more:

Pumpkin Soup with Roasted Shallots and Sage, P2 or P3 [posted by LibbyD]

1 small pumpkin, about 5 pounds (or two 29oz. cans)
4 T. olive oil
6 T. (3/4 stick) unsalted butter
2 medium onions, finely chopped
2 garlic cloves, peeled and minced
4- 6 Cups Chicken Stock
Salt and freshly ground pepper
9Shallots, peeled and halved lengthwise
20 fresh sage leaves
2 Cups vegetable oil

Preheat oven to 350 degrees.
Quarter and seed the pumpkin.
Rub the flesh with olive oil and bake of a baking sheet for 30 minutes.
Set aside to cool.

Melt 4 T. of butter in a heavy stockpot over medium heat.
Cook the onions inthe butter until translucent, about 7 minutes.
Add the garlic and cook one minute longer.
Meanwhile, scrape the flesh from the pumpkin and add to the onions.
Cook for about 5 minutes.

Add 4 Cups of Chicken Stock to the pot and simmer for 30 minutes.
If you have a hand mixer, you can place it right in the soup pot to puree the soup. Otherwise, transfer the soup to a blender or food processor and puree until smooth. Then return it to the pot.
If necessary, thin with the remaining stock.
Season with salt and pepper.
Set the soup aside and keep it warm.

Melt the remaining butter in a small pan over medium heat and cook the shallots until golden and tender, about 15 minutes.

Fry the sage leaves inthe vegetable oil until crisp. Drain on paper towels.
Garnish each werving with a few shallot halves and sage leaves.

[Satori]

recipelover, that soup sounds fantastic! Any way to do without some of that vegetable oil? That seems like an awfully large amount.

[LibbyD]

Satori

I posted that recipe (which recipelover kindly added to this thread) so I'll answer that question for you.

The oil does NOT go IN the soup. It's just for frying the Sage leaves.
It's delicious. Great for dinner on a chilly Halloween night. Keeps all the little ghost and goblins warm while they do their trick-or-treating....booooooo!

Serve the soup out of one of the hollowed out pumpkins.

I've thrown many a Halloween party with this soup and/or pumpkin muffins. I usually had a nature soundtrack playing in the background which was a recording of loons. They are very scary sounding!!!!
Anyway, the kids loved it.

[Satori]

Whew! That's what I was thinking it was for, but wanted to be sure. Thanks!

[recipelover]

Thanks Libby for answering her. I do have one other suggestion for using less oil. Use a small pan and pour in a small layer of oil, just enough to "fry" the sage leaves. You can "fry" a couple of leaves at a time that way; it may take you longer, but it would use less oil.

The soup sounds great, but I think it is high in fats. For Phase 2, the butter would not be SB friendly and I think that you could cut down on the rest of the oil/butter. You could use the olive oil spray to spray the pumpkin pieces rather than the 4 T. of oil. Also, I would use a butter substitute and try to use less of it--3/4 of a stick is more than I ever use in cooking while on South Beach. You could use a non-stick pan and a small amount of Smart Balance to saute the onions. And, later in the recipe do the same with the shallots. I would think that you could even use olive oil to saute the onions and/or shallots.

I know that butter gives dishes a real flavor boost, but I think on Phase 2, I would use a replacement. Or, a small amount of butter for flavor and the rest Smart Balance.

[Satori]

See, I was going to use the canned pumpkin to omit the 4 Tbsp of oil rubbed on the pumpkin (and also because it's easier and I'm lazy like that ). Also for the sauteeing of the onions and shallots, I'd use less butter/oil, too. But, I already did that even before SBD. No need for all of those extra fats. Thanks for the recipe, I'm going to make it this weekend!

[recipelover]

I just had to repost these pumpkin souffles (custards) here.

I have been craving pumpkin shakes so I thought that I had better make something pumpkin for dessert last night that is South Beach friendly. This recipe was sent through the South Beach Daily Dish. It is very good; my DH said, Oh this is good? as he devoured it.

I did make it in 1 cup custard dishes instead of 1/2 cup ones. Because of that it took about 1 hour to bake instead of the 40 min in the recipe. You need to just slightly wiggle the dishes to see if they are close to being done and then stick a knife in to really test them. It should come out clean.

Individual Pumpkin Souffles (custards), P2 [from South Beach Diet Online]

2 whole eggs
2 egg whites
1 1/4 cups canned pumpkin
1/4 cup fructose or sucralose (I added about 1/2 cup Splenda)
1 pinch pinch salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon nutmeg
1 1/4 cups evaporated skim milk
1/2 tablespoon vanilla extract
1/2 cup Fat-free whipped topping

DIRECTIONS

Preheat oven to 300 degrees F. Lightly spray 8 4-ounce ramekins with nonstick spray. (I used 5 8-oz. Pyrex custard dishes)

In a medium bowl, lightly beat eggs and egg whites. Add the pumpkin and mix well. Blend in the fructose or sucralose, salt, cinnamon, evaporated milk, and vanilla. Fill each ramekin with 1/2 cup mixture. Place the ramekins in a baking dish and add enough warm water to come 2/3 of the way up the cups. Bake 40 minutes (about an hour if using 1 cup dishes) or until knife inserted in center of custard comes out clean. Remove from oven. Serve warm or room temperature and top with fat-free whipped topping, if desired.

We ate them at room temp. Tonight I will remove the others from the refrigerator and let them get to room temp. I have another recipe for pumpkin custards that I want to try that was in Light & Tasty about a year ago. When I do, I will let everyone know which was best.