Pumpkin?

 I am looking for some good pumpkin recipes... any help would be soo appreciated

there are lots of pumpkin cheesecakes, cookies, pies, custards, etc but this is the best pumpkin soup I have found

Pumpkin & Sausage Soup   Ingredients: 12 ounce tube Jimmy Dean Hot sausage or preferred brand and flavor 1/2 cup onion, minced 1 clove garlic, minced 1 tablespoon Italian Seasoning 2 cups fresh mushrooms, chopped 1- 15 ounce can pumpkin puree (NOT pie filling) 4 cups chicken broth 1/2 cup heavy cream 1/2 cup water   Directions: -Brown sausage, drain and transfer to pot. -Add the onion, garlic, Italian seasoning and mushrooms, saute until done. -Add pumpkin to this mixture and mix well. -Stir in the broth. -Simmer 20-30 minutes. -Stir in the heavy cream and water and simmer on low another 10-15 min.   Taste and add salt/pepper as needed  

Pumpkin Butterscotch Pudding

 

1 pkg (4 servings) sugar free butterscotch pudding

2 cups skim milk
1 can of plain pumpkin
1 carton of lite Cool Whip
Pumpkin pie seasoning to taste

Make the pudding up with milk first in a big bowl.
Add the canned pumpkin and mix well.
Add the entire container of Cool Whip and mix well
Add the pumpkin pie spice gradually and keep adding until it tastes right.

This makes a very large bowl of pudding that is great for the holidays or any time!

Pumpkin Fluff/Pudding/Dip/Whatever you wanna call it!

1 (15oz) can pumpkin puree
1 (1oz) pkg instant sf vanilla pudding mix
1 c. milk
1 t. cinnamon
dash of cloves
1/2 t. vanilla
3 T. Splenda Granular
2 1/2 c. Whipped Cream or Cool Whip

Beat pumpkin and pudding mix, milk, spices and splenda. Fold in Whipped cream. Chill well.

Pumpkin Muffins—Remade

Sweet treat for dessert, or at any time of the day.

2 eggs, beaten

 1 cup Splenda Granulated (or Nature’s Crystals)

 1 cup canned pumpkin

3/4 c unsweetened applesauce

 1/4 cup water

 1-2/3 cup flour

 1 teaspoon baking soda

 3/4 teaspoon salt

 1/2 teaspoon baking powder

 1/2 teaspoon ground cloves

 1/2 teaspoon nutmeg

 1/2 teaspoon cinnamon

 1/2 cup nuts, chopped (optional)

 

DIRECTIONS
1. Preheat oven to 350? F.
2. Combine eggs, sugar, pumpkin, oil, and water in a medium-sized mixing bowl.
3. Stir together flour, baking soda, salt, baking powder, and spices in a separate bowl.
4. Add dry ingredients to wet, and stir to blend.
5. Place batter 3/4 to top of non-stick or lightly oiled muffin tins. You may also use cupcake cups.
6. Bake 20 minutes or until toothpick inserted into the middle of a muffin comes out clean. Remove from pan right away.

 

Calories 129; Calories from fat 47;  Total fat 5.2 g;  Cholesterol  41 mg;  Sodium 401 mg;  Carbs  18 g;  Fiber 2.2 g;  Sugars  3.5 g;  Protein 4.3 g

Double Layer SF Pumpkin Pie

 

4 ounces cream cheese, softened

1 tablespoon fat free milk

1 tablespoon Splenda Granular

1 1/2 cups frozen NSA cool whip thawed

1 (9 inch) prepared graham cracker crust

1 cup cold milk fat free

2 (3.5 ounce) packages SF instant vanilla pudding mix

1 (15 ounce) can solid pack pumpkin puree

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

 

In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and Splenda until smooth. Gently stir in whipped topping. Spread into bottom of crust.

Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer. Refrigerate 4 hours, or until set.

Pumpkin Pound Cake

1 cup canned pumpkin
1 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 cup Splenda
5 large eggs
2 cups almond flour

How To Prepare: Preheat oven to 300f. Spray a loaf pan with cooking spray and sprinkle 2T of the Splenda in the pan. Set aside.

Beat pumpkin, baking powder, vanilla and pumpkin spice with the Splenda until smooth. Beat in eggs then almond flour. Add a little water if needed to make it a thick, but pour-able batter.

Pour into prepared pan and bake 1 hour to 1 hour and 15 minutes. It will pull away from the sides of the pan and "test" done when a toothpick comes out clean.

Top with freshly whipped cream with Splenda and pumpkin pie spice added!
Servings: 8
Per Serving: 183 Calories; 13g Fat; 10g Protein; 10g Carbohydrate; 2g Dietary Fiber

 

That pumpkin pound cake looks incredible-I am going to try it tonight!

on the muffins, how much oil is used?   you didn't add it in the ingredients, only in step one.   

Dear Darlene:

Oops.....the applesauce replaces the oil in the original recipe.  I fogot to change it in the instructions.

Thanks for letting me know!

Perfect topic! I just found these on about low carb diets-they look great:
Hot Pumpkin “Cereal”
Ingredients: ·         1/2 C ricotta cheese ·         1 egg ·         1/4 C pumpkin puree' ·         Pinch salt ·         Sweetener and flavorings to taste ·         2 T flax seed meal (optional) Preparation: This cooks on the stove. I usually find it goes fastest in a non-stick skillet.

1) Mix up the ricotta with water to thin it out - quite thin if you want to add flax seed meal, which thickens it a lot.
2) Add an egg and beat well (I use a whisk) - you don't want a lot of strings of egg white.
3) Add the pumpkin and salt.
4) Sweeten to taste and add cinnamon and nutmeg or whatever. If I have it, I like to add a touch of Da Vinci's Sugar-Free Caramel Syrup.
5) Stir while heating on medium heat. When it goes "grainy", that's the egg cooking. Stir in the flax seed meal at this point.

Ground beef and pumpkin skillet meal Prep Time: 30 minutes Ingredients: ·         l lb ground beef - 85% or thereabouts ·         2 C pumpkin chunks (hopefully you can get this already cut up for you at the store) ·         1/3 C chopped onion ·         1 small chopped red pepper ·         2 cloves garlic, put through a press or minced ·         2 t or cubes beef bouillion (I like Better Than Bouillion paste) mixed in 1/4 C water* ·         1/2 t cinnamon ·         1/2 t nutmeg ·         For spice, I used 1.5 t powdered ancho chilis and 1 t Cajun seasoning (Penzeys) ·         Salt and Pepper to taste Preparation: 1) Microwave pumpkin chunks for 3 to 4 minutes, until just fork-tender.
2) Put onion in skillet with a little olive oil.
3) Add garlic and stir a few seconds.
4) Add ground beef, and chop the pepper.
5) Add the pepper and coo****il beef is nearly done.
6) Add liquid and scrape the bottom of the pan.
7) Add spices, adjusting the seasonings to taste.
8) Add pumpkin.
9) Cook another 3 to 4 minutes.

Garnish with cilantro or parsley if desired. Makes 3 servings.

Nutritional Information: Each serving has 9 grams effective carbohydrate plus 2.5 grams fiber, 30 grams protein, and 372 calories.

WOW these sound like some great recipes I am going to try them as soon as I do my food shopping on payday