Pumpkin Recipes

Discussion in 'Women's Public Fellowship Forum' started by Benjamin, Sep 29, 2012.

  1. Benjamin

    Benjamin
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    I guess this is a question best asked in the girly forum. I’ve had this weird craving for pumpkin lately and believe sometimes these feelings are something that is there for a reason. Soo I bought a whole case (9 large cans) of Libbys Pumpkin from Sams Club. Now what to do with it? Mixed with oats or whole wheat (fiber, protein and vitamins is always good) or something like muffins or bread and low sugar is what I’m looking for?
     
  2. annsni

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  3. PamelaK

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    Hi Benjamin! The pumpkin pasta sauce recipe below I've made and it is wonderful - we love it! I just pinned the second recipe for the soup to Pinterest, so haven't tried it yet, but it sounds wonderful!

    Pumpkin Pasta Sauce (makes enough for two lbs of pasta)

    1 medium onion, chopped
    3-4 cloves garlic, minced
    2 tbsp olive oil
    1 small box (about 30 leaves) fresh sage
    4 tbsp fresh chopped rosemary (or about 1 tbsp dried and crushed)
    2 small cans pumpkin
    1 cup grated parmesan
    2 cups heavy cream
    salt
    pepper
    red pepper flakes to taste

    Directions

    1. Sautee garlic, onion, sage, and rosemary in olive oil over medium heat.
    2. Add pumpkin, cream, and cheese. Heat thoroughly.
    3. Add salt and pepper to taste.
    4. Serve over pasta and top with more grated parmesan.

    http://www.fageusa.com/plainkitchen/recipes/creamy-pumpkin-soup-with-cinnamon-fage-total-crema/
     
  4. PamelaK

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    #4 PamelaK, Sep 29, 2012
    Last edited by a moderator: Sep 29, 2012
  5. Benjamin

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    Hey Pam! :smilewinkgrin: I like the sound of this pumpkin pasta combo. I plan to try it soon and thinking to replace the heavy cream with Greek yogart.

    Yo Annsni, I had a comment for you but apparently I need to find to a new fainting guy for that sugar ingredient cuz unfortunately my other one isn't available anymore. ;)
     
  6. annsni

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    Three cups is too much? It DOES make a boat load of muffins though. LOL
     
  7. Benjamin

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    Yeah....but....every one of them would have almost twice as much sugar in them as pumpkin. {just imagine a fainting smiley here, cuz nothing I use works!}



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    :BangHead:

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    Sheesh...there you go!
     
    #7 Benjamin, Oct 10, 2012
    Last edited by a moderator: Oct 10, 2012
  8. annsni

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    Like I said, a friend of mine made them with I think it was 1/2 the sugar and they still came out great. I'll have to find out from her what her substitutes were. :)
     
  9. Gina B

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    Make pumpkin butter or you could use it as "filling" in stuffed french toast, or instead of making butter, do a lower fat version where you mix it up with some spices and honey or a bit of sugar, same spices as for a pumpkin pie mix, and put it on toast or low-calorie muffins and such.

    It could also make a really good squash soup...cook it up, let it cool, and serve it thick and cold, maybe even with a dollop of that lower fat concept of pumpkin butter.

    I've been on the same kick with pumpkin. I think it's just the season. They're here, they're on sale, they're yummy, and just seeing them and having the crisp air and knowing it's the right season is making me nuts for anything pumpkin!

    Oooohhh, I bet it would also be good in smoothies.
     
  10. Gwen

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    This has been on the menu every autumn at my house for at least 20 years. It's not low fat or low sugar, but you could probably tweak it if you wanted to. It's a very moist, rich bread, with an almost custard-like consistency.

    Pumpkin Bread

    1 1/2 cups sugar
    2 eggs
    1/2 cup oil
    1/2 tsp cinnamon
    1/2 tsp nutmeg
    1 (16 oz) can pumpkin (or equivalent fresh cooked pumpkin)
    1/3 cup water
    1 2/3 cup self rising flour
    1/2 cup chopped pecans
    1/2 cup raisins

    Mix in order given, but make sure you toss the nuts and raisins in the flour before you add that. Pour into a well greased and floured loaf pan. Bake at 350 degrees for an hour, or until a pick inserted in center comes out clean.
     
  11. Benjamin

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    I Googled “healthy oat pumpkin muffins” and looked at several recipes while “carefully analyzing :cool:” their ingredients along with proportions. I then decided to invent my own recipe through some tweaking and averaging according to my size can of pumpkin and the ingredients I preferred to be in it and what I didn’t. Things don’t have to be super sweet to be palatable for me but the texture of these amount to a shot in the dark. Think it’ll work? Adjustments?

    1 29oz can pumpkin
    1 can whole wheat flour
    1 can oats
    (BTW, that’d be 29oz cans full, no sense in dirtying mixing cups if using equal proportions)
    3 eggs
    ½ cup olive oil
    2 tbsp vanilla
    1 cup Greek yogurt
    1 cup brown sugar
    2 tsp baking soda
    2tsp baking powder
    1 tsp sea salt
    2 tbsp. ground cinnamon
    2 tsp. pumpkin pie spice (or nutmeg)

    Mix all the wet stuff and dry separately then together and bake at 375 for as long as it takes.
     
  12. Benjamin

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    [​IMG]

    I made them! The batter came out really thick.




    [​IMG]

    Rubbed olive oil on muffin pans...and they practically fell out of the pans.

    [​IMG]

    Came out pretty good! Ben's Healthy Pumpkin Oat Muffins ©

    :)
     
  13. PamelaK

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    They look great, Benjamin! I would suggest possibly replacing the oil with unsweetened applesauce and using Sweet Additions Brown Sugar Blend (natural) instead of the brown sugar. Measurement adjustments on the sugar will be on the pkg.
     
  14. Songbird

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    Looks good! I've made something similar. I used craisins instead of raisins.
     
  15. Gwen

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    That sounds yummy! Maybe I'll try that next time. :)
     
  16. Benjamin

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    I like the fact of olive oil (brain food, healthy fat) being in there, but am thinking to add applesauce might help to add some moisture as well as natural sweetness. They still taste good but too dry (any suggestions?), it takes sipping some milk or coffee to get them down. Tried to google up the ingredients for the Sweet Additions Brown Sugar with no luck (found the product but not the ingredients); guess I might look at grocery store...I'd be open to reducing the sugar even more but not if it means adding artificial sweetener (you did say "natural" but sometimes its hard to tell what that means). Frankly, to say I don't do artificial sweeteners would be putting it mildly while requiring much self control about not stepping up on the soap box, if you know what I mean. :)
     
  17. PamelaK

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    Benjamin - well, I just took a closer look at the Sweet Additions I have - and btw, I think that might be an Aldi only product - and it has sugar, molasses, brown sugar, glycerin - and - sucralose (in that order). So I apologize. I think when I bought it I was mistaking the sucralose for sucanat, which IS a natural sugar product. I just looked up the sucralose and it is "artificial". However, I can't understand why they would bother having more of the real sugar products and molasses, and then adding the sucralose. That makes no sense to me. When I looked it up it had molecular diagrams. I think I'll ask my husband, who is a chemist. (He's out hunting right now!) You could just replace the sugar with sucanat. As far as the dry problem, I think the applesauce texture will make enough of a difference. You could also try reducing the flour just a bit. And/or adding a bit of nonfat dry milk.
     
  18. Gina B

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    For the dryness, consider toasting the oats in some of the olive oil you're using, then let them set in the rest of the olive oil that the recipe calls for.

    This will bring out a great taste in the oats and keep them from getting mushy in your recipe, while still absorbing liquid prior to baking so that they do not suck up moisture while the mix is baking.

    Also, mix your yogurt with the eggs and let it sit there a few minutes before adding the rest of the wet ingredients so it's not as likely to clump while baking and make the muffins too chewy. Increasing the baking soda a bit might also help them be a bit lighter.

    Oooh, and I almost forget. Sometimes I'll take the egg whites and whip them more than normal. Not until they're meringue, but until they definitely are getting there a bit. That adds more air to "heavy" recipes while they're baking. But don't tell anyone I told you that about the eggs. LOL That's *supposed* to be my top secret secret to a couple of my recipes that others can't seem to get the same results from. :saint:
     
  19. Benjamin

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    I'm at it again and you got me thinking about the oats taking up the moisture, but I like my oats soft and mushy so I added in a cup apple sauce and 1/2 cup of water.

    I didn't try the egg white thing yet as not to press my luck any further - that mixer can be kinda messy when you forget to turn it off before raising it out of the mix.

    Then I ran out of whole oats, had only a little over a half can so I added in a 1/4+ can of oat bran - they came out more soft moist but now I don't know what made the difference. :tonofbricks:

    I think I like the whole oat texture better...
     

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