Jump to content
Health Discovery Network
wwlynn

Favorite pumpkin recipes

Recommended Posts

It's that time of year!!!!

 

PUMPKIN SMOOTHIE:

 

1/2 cup pumpkin

3/4 c (ff) milk

1/4 t cinnamon or more

1/8 t nutmeg or more

2 t Splenda/fructose or more

4 ice cubes

 

 

Blend and enjoy!


Lynn

 

I bike for the Leukemia and Lymphoma Society.

Share this post


Link to post
Share on other sites

I found these recipes in my archives, haven't made any of them:bcb_blush

 

Core Pumpkin Cookies

Image1.gif

1 16 oz pumpkin

2/3 can skim evaporated milk

1 egg

1/2 cup splenda

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 tbs orange zest

1 1/2 cup oat bran

 

about 1/4 cup batter per cookie. 375degrees for 12 to 15 minutes...cakey cookie! YUMMERS! a bit grainy, but they are core, so...yumm!

 

Pumpkin Chili Mexicana

Estimated Times:

Preparation - 10 min | Cooking - 40 min | Yields - 6 servings

 

Pumpkin lends color and nutrients to this creamy Chili Mexicana. Onion, chile peppers, ground turkey and kidney beans seasoned with cumin and chili powder make a zesty and flavorful dish.

 

 

Ingredients:

 

2 tablespoons Core oil

1/2 cup chopped onion

1 cup chopped red bell pepper

1 clove garlic, finely chopped

1 lb. ground turkey (can substitute Core meat substitute or other lean ground meat)

2 cans (14.5 oz each) diced tomatoes, undrained

1 can (15 oz.) LIBBY'S 100% Pure Pumpkin

1 can (15 oz.) tomato sauce

1 can (15.25 oz.) kidney beans, drained

1 can (4 oz.) ORTEGA Diced Green Chiles

1/2 cup whole kernel corn

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon ground black pepper

Directions:

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, salt and pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.

 

 

Pumpkin Flan

 

 

POINTS® Value | 2 (NOT CORE: has orange juice/brown sugar/whipped topping: use your WAPs)

Servings | 8

Preparation Time | 15 min

Cooking Time | 45 min

Level of Difficulty | Easydesserts | Buck tradition this Thanksgiving and forgo standard pumpkin pie. Instead, whip up our smooth, spicy and low-calorie flan

 

Ingredients

 

1/2 cup unpacked brown sugar (use Splenda or count points)

1/2 tsp ground cinnamon

1/4 tsp ground cloves

1/8 tsp cayenne pepper

1/8 tsp table salt

16 oz canned pumpkin

1 cup fat-free evaporated milk

1/4 cup orange juice (points)

3/4 cup fat-free egg substitute

8 Tbsp lite whipped topping (points)

1/2 medium orange(s), cut into 8 thin wedges

 

Instructions

Preheat oven to 350°F.

Stir together sugar, cinnamon, cloves, cayenne and salt in a large bowl. Whisk in pumpkin, milk, orange juice and egg substitute; divide among eight 6-ounce custard cups.

Set custard cups in a high-rimmed roasting pan and pour boiling water around them to a depth of 1 inch. Bake until firm around edges and slightly puffed, about 45 minutes. Remove cups from water (careful not to burn yourself), cool completely, cover and refrigerate. Before serving, top each cup with a tablespoon of whipped topping and an orange wedge.

 


Lynn

 

I bike for the Leukemia and Lymphoma Society.

Share this post


Link to post
Share on other sites

Pumpkin Polenta Cake

 

2 cups canned pumpkin

2 tablespoons unsweetened applesauce (optional, can replace with some oil)

1 cup Egg Beaters® 99% egg substitute (or 4 eggs)

1 cup splenda

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons pumpkin pie spice

1 cup ff plain yogurt or skim milk

2 cups cornmeal

 

  1. Preheat oven to 350 degrees F.
  2. Spray (12-18) silicon muffin "tin" with nonstick spray (I have always made this as muffins, the original recipe calls for a "medium" sized baked dish)
  3. Mix all ingredients together.
  4. Bake muffins for 20-30 minutes, cake for 45 minutes.

This recipe is all filling foods, points are here for those doing "regular" Momentum.

Without Cocoa

@ 16 Servings Per Cake: Per Serving: 96 Calories; trace Fat (4.0% calories from fat); 4g Protein; 19g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 141mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 0 Fat. 2 points Actually 1.52 points but I round up over .5

 

@ 18 Muffins: Per Serving: 85 Calories; trace Fat (4.0% calories from fat); 3g Protein; 17g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 125mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 0 Fat. 1 point Actually 1.3 points but I round down under .5

 

With 5 tablespoons Cocoa Powder

@ 16 Servings Per Cake: Per Serving: 102 Calories; 1g Fat (5.1% calories from fat); 4g Protein; 20g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 142mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. 2 points Actually 1.52 points but I round up over .5

 

@ 18 Muffins: Per Serving: 91 Calories; 1g Fat (5.1% calories from fat); 4g Protein; 18g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 126mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. 2 points Actually right at 1.5 points but I round up over .5 

 

 

 

Pumpkin baked oatmeal

 

2 1/2 cups oatmeal

1 cup canned pumpkin

1/4 cup applesauce

2/3 cup splenda

1 cup skim milk

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup Egg Beaters® 99% egg substitute (or 2 eggs)

1 teaspoon cinnamon

1/4 teaspoon nutmeg

 

Mix all ingredients together. I make twelve muffins with this, bake at 350 for 20-25 minutes.

This recipe is all filling foods, points are here for those doing "regular" Momentum.

 

@ 12 servings Per Serving: 93 Calories; 1g Fat (11.2% calories from fat); 4g Protein; 17g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 281mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. 1 point Actually 1.34 points but I round down under .5


Lynn

 

I bike for the Leukemia and Lymphoma Society.

Share this post


Link to post
Share on other sites

Courtesy of Tinka (there are a lot of pumpkin pie recipes...)

 

Crustless Pumpkin Pie

entire pie is 4 points

 

1 15 oz can pumpkin (not pie filling)

1/2 cup Egg Beaters

1 1/2 cup skim milk

3/4 cup Splenda

1/2 tsp salt

1 tsp pumpkin pie spice

 

Beat all together until smooth. Put in pie pan sprayed with non-stick cooking spray. Bake at 400 degrees for 15 minutes, then at 375 degrees for 45 minutes or until a knife inserted in center comes out clean.

 

Tinka's notes

you can use egg whites instead of buying Egg Beaters

You can use light soy milk instead of skim.


Lynn

 

I bike for the Leukemia and Lymphoma Society.

Share this post


Link to post
Share on other sites

WWCarol's BIG THANKSGIVING PUMPKIN PIE!

 

2-14 oz. packages frozen squash, thawed (28 oz. total, or use canned pumpkin)

4 large eggs

1 can FF evaporated milk

1/2 cup DaVinci SF Gingerbread syrup

1 TBS. Pumpkin Pie spice

1/2 cup Cream Of Wheat [Variation: I have now tried it with 1/4 cup Cream Of Wheat and like it even better! ]

 

Preheat oven to 450 degrees.

 

Mix wet ingredients, including spices, together (I use an immersion blender). Stir in Cream Of Wheat.

 

Pour into a 10" fluted glass pie pan. (This holds more than a 9"!) Cook at 20 minutes at 450, then reduce oven's heat to 350 degrees and cook for 25-30 minutes, or until done (a knife inserted into center of pie comes out "clean"). Cool.


Lynn

 

I bike for the Leukemia and Lymphoma Society.

Share this post


Link to post
Share on other sites

Thank you for posting these! I've recently broken one ankle and severly sprained the other so I am not walking at all. I have really had to recommit to a new eating plan so I am back on CORE. Thanks so much!!!:salut


Courtney ~ in Japan

 

2009 is my year! Recommitting and taking it one day at a time.

Share this post


Link to post
Share on other sites

Wow, Courtney, that is TOUGH! AND you're in Japan!!! Hope you heal quickly! Good for you for coming back to core!!!!


Lynn

 

I bike for the Leukemia and Lymphoma Society.

Share this post


Link to post
Share on other sites

Thanks for these recipes, my mom has been talking about the crustless pumpkin pie recipe and I just bought a can of pumpkin, so I am going to try it. I am printing all these recipes out. Thanks Lynn!:bcb_bigsm


Melinda :headover::jump_jack :bcb_march

I am slowly relearning to disconnect my weight and value, and that to me is huge.......BCB Hanna :salut

weight.png

Share this post


Link to post
Share on other sites

I love the crustless pumpkin pie, and so does the cat!! :bcb_huh: :bcb_grin. What could be better than having dessert and being able to count a veggie serving!?! :bcb_up


*Linda*

 

SW- 168

 

CW- 140

 

GW- 130

Share this post


Link to post
Share on other sites

Thanks!! Great timing on the recipes, I am trolling for motivation. Fell off my plan, so I am planning recipes for the week and meeting a friend at the noon WW meeting (she fell off too) and we are going to weigh in, survey the damage, and recommit ourselves!!

 

:kickbutt: Gearing up for the holidays.


:bcbkickbu Mini-Goal

 

59627.png

Share this post


Link to post
Share on other sites
Loved the recipes. I want to make the polenta cake, but didn't see the directions. Would you please post them?

 

OOPS:bcb_blush!!!! SORRY I will fix that!!! (will edit above). I actually handed this out without the directions at a meeting! I should have remembered there were no directions (when I posted it here)!

 

ALSO, you can just use your basic pumpkin pie recipe, substituting Splenda for the sugar and ff milk/ff evap mlk for the milk and make it ALL filling foods. Usually those are the ONLY non filling food ingredients.!


Lynn

 

I bike for the Leukemia and Lymphoma Society.

Share this post


Link to post
Share on other sites

I love this recipe - I make it with regular old eggs though :bcb_grin

 

Courtesy of Tinka (there are a lot of pumpkin pie recipes...)

 

Crustless Pumpkin Pie

entire pie is 4 points

 

1 15 oz can pumpkin (not pie filling)

1/2 cup Egg Beaters

1 1/2 cup skim milk

3/4 cup Splenda

1/2 tsp salt

1 tsp pumpkin pie spice

 

Beat all together until smooth. Put in pie pan sprayed with non-stick cooking spray. Bake at 400 degrees for 15 minutes, then at 375 degrees for 45 minutes or until a knife inserted in center comes out clean.

 

Tinka's notes

you can use egg whites instead of buying Egg Beaters

You can use light soy milk instead of skim.


Kelli from MN

 

"change happens one day at a time"

Share this post


Link to post
Share on other sites

Yep, since WHOLE EGGS are a filling food, no need to use eggbeaters!


Lynn

 

I bike for the Leukemia and Lymphoma Society.

Share this post


Link to post
Share on other sites

I made Pumpkin Oatmeal in the slow cooker yesterday, I have several containers in the fridge for my next few breakfasts! It was delish this morning... I put a little splenda on it.

 

(Pumpkin, FF evap, Oats, spices, water)


:bcbkickbu Mini-Goal

 

59627.png

Share this post


Link to post
Share on other sites
I love this recipe - I make it with regular old eggs though :bcb_grin

 

How many eggs would you use?


Melinda :headover::jump_jack :bcb_march

I am slowly relearning to disconnect my weight and value, and that to me is huge.......BCB Hanna :salut

weight.png

Share this post


Link to post
Share on other sites

1 egg = 1/4 eggbeaters, so 1/2 cup of eggbeaters is two eggs.


Lynn

 

I bike for the Leukemia and Lymphoma Society.

Share this post


Link to post
Share on other sites

Thank you Lynn. I have never used egg beaters.


Melinda :headover::jump_jack :bcb_march

I am slowly relearning to disconnect my weight and value, and that to me is huge.......BCB Hanna :salut

weight.png

Share this post


Link to post
Share on other sites

I didn't want to change those recipes as I was posting them..but on SiFi there is no reason to use things like Eggbeaters, unless you have a specific medical problem with eggs....anyway, I just take for granted knowing that an egg = 1/4 cup. It's a good thing to know!


Lynn

 

I bike for the Leukemia and Lymphoma Society.

Share this post


Link to post
Share on other sites

Well I decided to stop whining and I made the baked pumpkin oatmeal with water instead of milk (we have allergy issues). I made it in an 8" square pan and cut it into pieces. It was LOVELY. DS and I just finished it. He's also allergic to oats but so far so good. This will become a staple in our home. Do you eat this cold or warm? I love it both ways.

PEg


 

Share this post


Link to post
Share on other sites

I eat it cold. Usually on the way to work in the car. I think they improve with "age". Nice to know they work with water!


Lynn

 

I bike for the Leukemia and Lymphoma Society.

Share this post


Link to post
Share on other sites

WW employees and eating in the car seem to go together. I am spending more time in my car this past few months. A car banana is like heaven to me. LOL.

Peg


 

Share this post


Link to post
Share on other sites

Thanks for all the time to post all of the recipes. Yum!

 

I have many pumpkins from the garden and I need to use them.

 

Thank You! :bcb_up


*Irene* Thin for Life: Yes!

Share this post


Link to post
Share on other sites

I just have to say that I made the pumpkin cookies a long time ago and I really did not like them. I remember throwing them out. Maybe someone else had a better experience but I thought I would share.


Live, laugh, love and be happy.

 

Starting Weight: 237

Current Weight: 203.5

My Goal Weight: 180

Share this post


Link to post
Share on other sites

My favorite recipe was the pumpkin pie with cream of wheat. I'll go find it.


kim....HW 189.0..SW 10/17/14 187.0 CW 185.0~GW 150

Share this post


Link to post
Share on other sites

Please sign in to comment

You will be able to leave a comment after signing in



Sign In Now

×
×
  • Create New...

Important Information

We have placed cookies on your device to help make this website better. You can adjust your cookie settings, otherwise we'll assume you're okay to continue.