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Old 07-16-2010, 10:42 AM   #1
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is it possible to eat raw pumpkin puree right from the can?

maybe a little bit of whipped cream on top? I have a 15 oz can of pure pumpkin. Looking for a simple no cooking dessert. It is too hot in my house to cook. Love & Profits: FLATFERENGHI
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Old 07-16-2010, 10:48 AM   #2
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If it's in a can, it has been cooked. So, you could eat it....................Ann
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Old 07-16-2010, 04:52 PM   #3
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Dear FlatF

You could take some out and stir in a little dry vanilla pudding mix
a little at a time with a dash of cream and vanilla.
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Old 07-16-2010, 07:05 PM   #4
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yep, it's a strong flavor, but very good IMO.
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Old 07-16-2010, 07:13 PM   #5
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Add a little cinnamon and some sweetener to it, then the whipped cream on top, and it's edible!
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Old 07-16-2010, 10:04 PM   #6
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yes, either sweeten it or put some savory spices in it, like chile powder. it's pretty bland by itself!
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Old 07-16-2010, 10:09 PM   #7
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I have never eaten it straight, but I have licked the spoon many-a-time.
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Old 07-16-2010, 10:28 PM   #8
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Mix it with cream cheese and a little sweenter.
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Old 07-17-2010, 02:07 AM   #9
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Ops, I've never eaten it like this. But all of your suggestions here sound nice.. huhm, maybe I should try
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Old 07-17-2010, 04:28 AM   #10
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You could make 1/2 the recipe below.....

Quick No-Cook Pumpkin Chiffon Pie with Pecans

2 cups canned pumpkin
1 (4-serving) package Jell-O sugar-free instant vanilla pudding mix
2/3 cup nonfat dry milk powder (you could use 1/2 & 1/2)
1 teaspoon pumpkin-pie spice
2/3 cup water
1 cup Cool Whip Lite or no sugar (you may want to make that whipped cream instead)

Sprinkle pecan halves on top of pie for decoration.


In a medium bowl, combine canned pumpkin, dry pudding mix, dry milk powder, pumpkin-pie spice, and water. Mix well using a wire whisk.

Blend in 1/4 cup Cool Whip Lite. Pour mixture into pie crust. Refrigerate for about 15 minutes.

Spread remaining 3/4 cup Cool Whip Lite over top of set filling. Sprinkle pecans evenly on top.

Refrigerate until ready to serve.

Serves 8

Last edited by Oksue; 07-17-2010 at 04:29 AM.. Reason: Added more.
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Old 07-18-2010, 05:19 AM   #11
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Thanks for your suggestion, Oksue ^^
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Old 07-18-2010, 03:32 PM   #12
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That was interesting. After reading this thread I realized I had a can of pumpkin in the fridge, so I took about 1/3 cup in a bowl, mixed in some cinnamon, and put some whipped cream on it. It wasn't too bad for a quick LC desert.
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Old 07-18-2010, 03:46 PM   #13
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PUMKIN SPICE LATTE
Ingredients:
4 heaping tablespoons canned pumpkin (not pumpkin pie filling)
1 cup half-and-half
2 to 3 tablespoons pumpkin pie OR vanilla sugar-free syrup (like DaVinci
1/4 teaspoon ground cinnamon
1/2- 1 cup freshly brewed espresso or REALLY strong coffee

Directions:
1. In a small saucepan over medium heat, heat the cream with the pumpkin until it combines, then add sugar-free syrup and cinnamon. Continue to heat, stirring continually, until hot and steamy.
2. Carefully pour pumpkin mixture into a blender, place lid on blender and then hold a towel over the top (in case hot liquid escapes). Blend on high for 20 to 30 seconds or until mixture foams. (You can skip this and just stir it into coffee)
3. Pour into 2 large mugs then add the espresso or coffee. Dust with extra ground cinnamon or pumpkin pie spice and serve immediately.
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Last edited by susique333; 07-18-2010 at 03:48 PM..
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Old 07-18-2010, 03:52 PM   #14
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Quote:
Originally Posted by susique333 View Post
PUMKIN SPICE LATTE
Ingredients:
4 heaping tablespoons canned pumpkin (not pumpkin pie filling)
1 cup half-and-half
2 to 3 tablespoons pumpkin pie OR vanilla sugar-free syrup (like DaVinci
1/4 teaspoon ground cinnamon
1/2- 1 cup freshly brewed espresso or REALLY strong coffee

Directions:
1. In a small saucepan over medium heat, heat the cream with the pumpkin until it combines, then add sugar-free syrup and cinnamon. Continue to heat, stirring continually, until hot and steamy.
2. Carefully pour pumpkin mixture into a blender, place lid on blender and then hold a towel over the top (in case hot liquid escapes). Blend on high for 20 to 30 seconds or until mixture foams. (You can skip this and just stir it into coffee)
3. Pour into 2 large mugs then add the espresso or coffee. Dust with extra ground cinnamon or pumpkin pie spice and serve immediately.
THUD! DROOL!
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Old 07-18-2010, 07:56 PM   #15
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Straight up, canned pumpkin doesn't taste very good - its not naturally sweet.

Try adding in some cream cheese and sweetner. Add a dash of cinnamon or nutmeg or other warm spice if you have it. You can microwave it to make it warm and yummy like pie.
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Old 07-20-2010, 09:16 AM   #16
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http://www.lowcarbfriends.com/bbs/lo...e-filling.html

Microwave, no heat, quick, easy and delicious hot or cold!
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Old 07-20-2010, 12:30 PM   #17
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these are all wonderful suggestions...

but, knowing me, u know i am gonna take the easy way out. I am gonna put it into the fridge to chill. Transer it into an airtight container. Take 1 small portion and add a packet of splenda and some cinnamon.with a shpritz of whipped cream on top. That should do it. FF
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Old 07-21-2010, 07:36 AM   #18
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Pumpkin is chillin' just fine.

gonna try it tonite. i will get back to u on this one. This would be a great dessert to help me stay in conTROLL!!! FF
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Old 07-23-2010, 08:30 AM   #19
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FF--for a wonderful treat mix 1/3 c pureed pumpkin, 2 Tbs greek yogurt, sf pancake syrup and pumpkin pie spice. heaven in a cup--
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Old 07-23-2010, 10:38 AM   #20
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i still have not opened the can yet.

don't have any yoghurt...i will try a T or 2 of sour cream, and sf pancake syrup. I may or may not have pumpkin spice. But i will use what I have. But, it is not FRANKENFOOD, and that is what I like about it. so looking forward to it. FF
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Old 07-23-2010, 01:40 PM   #21
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Originally Posted by Strawberry View Post
Try adding in some cream cheese...
That's all I need...cream cheese on a dog turd would still be good!
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Old 07-23-2010, 05:04 PM   #22
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I picked up another can today. At the natural foods store all I could find was pumpkin sold as an additive for dog food. But it said 100% pumpkin so I figure it should be alright for human consumption. I'm assuming it's cooked but it doesn't say. I'm kind of liking it as a desert with the pumpkin pie spice and whipped cream mixed in.
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Old 07-24-2010, 07:13 AM   #23
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I'm so annoyed. Since this thread, I've been craving pumpkin and absolutely cannot find it in the grocery stores. I'm thinking maybe it's only seasonal in the stores......UGH!
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Old 07-25-2010, 10:22 AM   #24
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Pumpkin shortage since last fall and I'm thinking maybe this year too if the weather doesn't straighten out!! I have been using butternut squash in my pumpkin recipes for a while now and with the pumpkin pie spices they taste just the same as pumpkin!
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Old 07-25-2010, 01:46 PM   #25
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Linda, are you using the frozen cooked squash in place of the pumpkin?
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Old 07-25-2010, 01:55 PM   #26
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Quote:
Originally Posted by relentless View Post
I'm so annoyed. Since this thread, I've been craving pumpkin and absolutely cannot find it in the grocery stores. I'm thinking maybe it's only seasonal in the stores......UGH!
Quote:
Originally Posted by beeb View Post
Pumpkin shortage since last fall and I'm thinking maybe this year too if the weather doesn't straighten out!!
I had the same problem. I was so excited to find some at a grocery when we were on vacation that I bought some even though it was waaaaayyyyy overpriced!
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Old 07-25-2010, 07:56 PM   #27
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Quote:
Originally Posted by Ginaaaaaa View Post
Linda, are you using the frozen cooked squash in place of the pumpkin?
Yes I am Gina and it's working very well in all my "pumpkin" recipes, thank the powers that be!! I would DIE without my Pumpkin Protein Muffin!
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Old 07-25-2010, 08:01 PM   #28
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OK, thanks!! I always have some of that in my freezer, so it will come in handy. I usually don't have a problem finding pumpkin though, and have a few cans in my cupboard.
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