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Old 09-29-2011, 08:53 AM   #1
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Pumpkin Season! Let's BAKE!

There have been requests for pumpkin recipes lately, so thought I'd get a thread started with our favorites -

Here are mine!

http://www.lowcarbfriends.com/bbs/lo...arb-style.html

http://www.lowcarbfriends.com/bbs/lo...in-butter.html

http://www.lowcarbfriends.com/bbs/lo...nut-bread.html

http://www.lowcarbfriends.com/bbs/lo...-beignets.html

http://www.lowcarbfriends.com/bbs/lo...ke-recipe.html
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Old 09-29-2011, 09:18 AM   #2
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Here are my favs, besides the famed Jody's Pumpkin Bake:

Individual Pumpkin Bread « Buttoni's Low Carb Recipes



Chipotle “Sweet Potatoes” « Buttoni's Low Carb Recipes



Pumpkin Pie Filling « Buttoni's Low Carb Recipes

Last edited by buttoni; 09-29-2011 at 09:19 AM..
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Old 09-29-2011, 09:24 AM   #3
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Here's a favorite of mine:

Pumpkin Pie Cake

1 15 ounce can of pumpkin -28
3 eggs- 2
3/4 cup Splenda- 18
1 tsp. cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
3/4 cup Carb Countdown milk/half and half


1/4 cup chopped pecans- 4
1/2 tsp. baking powder
1 1/4 cup almond flour - 15 (Bob's Red Mill)
1/4 cup brown sugar twin or Splenda or Diabetisweet- 0

3/4 of a stick melted salted butter -0

Mix the first 7 ingredients and pour into a sprayed 9 X 9 pan. Mix the next 4 ingredients and sprinkle all over the pumpkin mixture. Drizzle the melted butter all over the almond flour mixture. Bake 40 minutes at 350 until golden. Let cool on rack. Refrigerate after cooling completely.
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Old 09-29-2011, 09:29 AM   #4
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Pumpkin Sausage Soup

Jody's Pumpkin Bake
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Old 09-29-2011, 09:34 AM   #5
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PUMPKIN DESSERT

Grease an 8 x 8 or 9 x 9 cake pan

Mix:

3/4 cup almond flour
1/3 cup vanilla whey protein powder
1/3 cup vital wheat gluten
1/4 tsp of baking powder
1/4 tsp of baking soda
1/4 cup of Splenda (or mix)

Mix this all in a bowl and REMOVE 1/2 cup of dry mix and put in another bowl.

Filling:

1 15 ounce can of pumpkin puree
1/3 cup of CC milk
1 egg
1 1/2 tsp. of pumpkin pie spice
OR 1 tsp. cinnamon, 1/4 tsp ginger, 1/4 tsp. nutmeg
1/2 cup Splenda

Mix this all together until smooth.

Mix large portion of dry mix with 1/4 cup of melted butter or coconut oil
and press batter into the cake pan.

Pour filling over this.

Now, mix 1 Tbs. of melted butter or coconut oil with the 1/2 cup of mix.
Add some extra cinnamon/nuts if you wish..If this isn't crumbly, then add
a touch more butter..And sprinkle this over the pumpkin filling.

Bake at 350 for 25-30 minutes. Watch the top..if it starts to brown, then put a piece of foil over the top.

Serve with whipped cream or LC ice cream.
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Old 09-29-2011, 09:36 AM   #6
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http://www.lowcarbfriends.com/bbs/lo...ns-recipe.html
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Old 09-29-2011, 06:47 PM   #7
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Very drool worthy!
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Old 09-29-2011, 06:48 PM   #8
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subscribing!!!
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Old 09-29-2011, 07:24 PM   #9
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This one is really good.

http://www.lowcarbfriends.com/bbs/lo...ut-scones.html
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Old 09-30-2011, 12:48 AM   #10
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This is my husband's favorite

BARBO's PECAN PUMPKIN PIE {Tried 'N True}

8 servings
Use large deep-dish pie pan, Pam spray well.
350-degree oven on preheat Place a tray under pie.

Large can of pumpkin, 29oz.
5 extra large eggs
Splenda/Erythritol to taste (I used 1 1/2 c.)
1/4-c. brown sugar (I use Diabeti-Sweet Brown Sugar sub.)
1/4 to 1/2 tsp. salt
1 c. heavy cream
2 tbs. vanilla extract
2 tsp. cinnamon
Dash of nutmeg and cloves or
your own favorite spices
*Pecan halves to cover the edges and the center of pie

Place everything into food processor and blend until smooth.
Pour into prepared pie pan and bake for an hour or until the
pumpkin custard comes clean when a knife is inserted in the middle.
*Place pecans on pie after it has baked for 30 minutes. Place back into
oven for another ˝ hour. Remove to rack and cool. I ground cinnamon on top.
Refrigerate until pie is set. Serve with whipped cream

This pie stands firm and tall. Slices very well. Best of all no flour.
RECIPE BY BARBO {BarbosDietKitchen,COM}
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Old 09-30-2011, 01:26 PM   #11
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I think I just found my Thanksgiving pie! Thank you, Barbo.
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Old 09-30-2011, 03:11 PM   #12
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oh yummmm....now to piick one to make first
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Old 09-30-2011, 03:24 PM   #13
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Quote:
Originally Posted by CarolynF View Post
PUMPKIN DESSERT

Grease an 8 x 8 or 9 x 9 cake pan

Mix:

3/4 cup almond flour
1/3 cup vanilla whey protein powder
1/3 cup vital wheat gluten
1/4 tsp of baking powder
1/4 tsp of baking soda
1/4 cup of Splenda (or mix)

Mix this all in a bowl and REMOVE 1/2 cup of dry mix and put in another bowl.

Filling:

1 15 ounce can of pumpkin puree
1/3 cup of CC milk
1 egg
1 1/2 tsp. of pumpkin pie spice
OR 1 tsp. cinnamon, 1/4 tsp ginger, 1/4 tsp. nutmeg
1/2 cup Splenda

Mix this all together until smooth.

Mix large portion of dry mix with 1/4 cup of melted butter or coconut oil
and press batter into the cake pan.

Pour filling over this.

Now, mix 1 Tbs. of melted butter or coconut oil with the 1/2 cup of mix.
Add some extra cinnamon/nuts if you wish..If this isn't crumbly, then add
a touch more butter..And sprinkle this over the pumpkin filling.

Bake at 350 for 25-30 minutes. Watch the top..if it starts to brown, then put a piece of foil over the top.

Serve with whipped cream or LC ice cream.
This sounds delicious; one question though: what is CC milk?
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Old 09-30-2011, 03:29 PM   #14
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CC is what was formerly known as Carb Countdown - some folks are lucky enough to still be able to find it as Calorie Countdown, I think.

Not around here, so what I find works for me is half whipping cream and half water wherever CC is called for.
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Old 10-01-2011, 04:45 PM   #15
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Quote:
Originally Posted by msack3889 View Post
oh yummmm....now to piick one to make first
No kidding, all look wonderful and my weight is going down. Maybe I should just look at them and pretend I am eating them. sigh
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Old 10-07-2011, 12:48 PM   #16
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Oh, my. These all sound heavenly. I will take one of each, please.
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Old 10-07-2011, 03:51 PM   #17
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OMG, so excited! I am shopping this weekend and will pick up some of Trader Joe's organic pumpkin, its my fave. I only have 2 cans left from last year.
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Old 10-07-2011, 04:24 PM   #18
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The Pumpkin Bake is my daughters favorite food of all time.
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Old 10-08-2011, 01:13 AM   #19
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What do I do if I get a huge pumpkin? Do I have to boil it before I can use it?
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Old 10-08-2011, 01:15 AM   #20
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Love that pumpkin in a can.

Just made a batch of 1/3rd cup portions to freeze for my Pumpkin Shake. Have one maybe once or twice a week.

Nikki
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Old 10-08-2011, 07:07 AM   #21
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Alonewithyou, I cannot give you the link. But here are the instructions for cooking a pumpkin.
Recipe and Directions
Step 1 - Get your pie pumpkin
"Pie pumpkins" are smaller, sweeter, less grainy textured pumpkins than the usual jack-o-lantern types. Grocery stores usually carry them in late September through December in the U.S. Just like selecting any squash, look for one that is firm, no bruises or soft spots, and a good orange color.
Yield: Pie pumpkins are small, usually only 6 inches in diameter. You can usually obtain about 2 or 3 cups or puree per pumpkin.
Step 2 - Prepare the pumpkin for cooking
Wash the exterior of the pumpkin in cool or warm water, no soap.
Cut the pumpkin in half. A serrated knife and a sawing motion works best - a smooth knife is more likely to slip and hurt you!
Step 3 - Scoop out the seeds...
And scrape the insides. You want to get out that stringy, dangly stuff that coats the inside surface. I find a heavy ice cream scoop works great for this.
Note: SAVE THE SEEDS:
The seeds can be used either to plant pumpkins next year, or roasted to eat this year! Place them in a bowl of water and rub them between your hands. then pick out the orange buts (throw that away) and drain off the water. Spread them out on a clean towel or paper towel to dry and they're ready to save for next year's planting or roast.
Step 4 - Cooking the pumpkin
There are several ways to cook the pumpkin; Just choose use your preferred method. Most people have microwaves, and the use the least energy, so I'll describe that here. But others make good arguments in favor of using a pressure cooker, steaming on the stovetop or baking in the oven. I’ll describe microwaving here, and at the end of this document, I’ve included alternative instructions to replace step 4, if you’d rather use a different method.
Remove the stem, and put the pumpkin into a microwaveable bowl. You may need to cut the pumpkin further to make it fit. Put a couple of inches of water in the bowl, cover it, and put in the microwave.
Step 5 - Cook the pumpkin until soft
Cook for 15 minutes on high, check to see if it is soft, then repeat in smaller increments of time until it is soft enough to scoop the innards out. Normally it takes 20 or 30 minutes in total.
Note: You can also cook it on the stovetop; it takes about the same length of time in a steamer. I use a double pot steamer, but you could use an ordinary large pot with a steamer basket inside it!:
Step 6 - Scoop out the cooked pumpkin
Whether you cook the pumpkin on the stove, microwave, or the oven, once it is cooked until it is soft, it is easy to scoop out the guts with a broad, smooth spoon, (such as a tablespoon). Use the spoon to gently lift and scoop the cooked pumpkin out of the skin. It should separate easily in fairly large chucks, if the pumpkin is cooked enough.
Note: there are many varieties of pumpkin and some make better pies that other (due to sugar content, flavor, texture and water content. Drier, sweeter, fine-grained pies; the small (8" across) ones called "pie pumpkins" are best. If your pumpkin is more watery, (there should not be any free water), you may want to let it sit for 30 minutes and then pour off any free water. That will help prevent your pie from being too watery!
Step 7 - Puree the pumpkin
To get a nice, smooth consistency, I use a hand blender. A regular blender works, too (unless you made a few frozen daiquiris and drank them first.). Or even just a hand mixer with time and patience. With the hand blender, it just takes 2 or 3 minutes!
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Old 10-08-2011, 09:05 AM   #22
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Huge pumpkins are usually "jack o lantern" types and I found that they're not great for cooking purposes. What you want is one of the smallish, roundish, cooking pumpkins.

The big ones are watery and have very little flavor. I spent HOURS one year cooking up a couple of them and was not at all pleased with the results!
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Old 10-08-2011, 09:48 AM   #23
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Quote:
Originally Posted by alonewithyou View Post
What do I do if I get a huge pumpkin? Do I have to boil it before I can use it?
I had experience with this in the beginning of my cooking career. I agree don't cook it will taste terrible. Get a small cooking pumpkin they should be labeled in the store some even come with a sticker with cooking directions. Sometimes they're hard to find cause not to many people cook them, depends on your area.
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Old 10-09-2011, 02:49 AM   #24
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Thanks, all! I live in Norway, we use to get pumpkins but only big ones I think. I'll have to see. I ordered a can of pumpkin online once, but haven't tasted it, so I don't even know if I like it. LOL. What can it be compared to tastewise?
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Old 10-09-2011, 07:48 AM   #25
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You could substitute a winter squash for pumpkin. The flavor is similar, although the carb counts are higher.
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Old 10-12-2011, 10:30 AM   #26
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I went to an asian store today and bought a pumpkin. It was ligher in color than a regular one and it didn't have a stem. I guess it's still a pumpkin. They also had winter squash (didn't buy). I am looking forward to tasting
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Old 10-12-2011, 10:49 AM   #27
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http://www.lowcarbfriends.com/bbs/lo...ound-cake.html

I also like it simple, just mix pumpkin with a little pie spice and stevia or ez-sweetz and microwave until bubbly, then drop a pat of butter on it and a little more sweetener and spice. Kind of like a basic pumpkin pudding.
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Old 10-13-2011, 07:12 AM   #28
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Hmm, all the suggestions sound fantastic!! Here are some of my recipes to look at:

Pumpkin Spice Loaf:

http://www.lowcarbfriends.com/bbs/lo...-pic-incl.html

Pumpkin Muffins: (gluten-free version on my blog)

http://www.lowcarbfriends.com/bbs/lo...ic-inside.html


Pumpkin Cheese Pie:

http://www.lowcarbfriends.com/bbs/lo...-pic-incl.html
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Old 10-13-2011, 08:19 AM   #29
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Jen I know this is a silly question. Is there any way I can use something diiferent for the vital wheat gluten? I'm allergic. How about oat flour. I know it will up the carbs but that's ok with me. What do you think?

I lived up on a mountain for 8 years so all I could get were large pumpkins. So what Soobee says is a great way to cook one.
I also found they had to be drained well. I put mine in a large collander with coffee filters to drain. I think this took 4 or more hours. I then used extra pumpkin spice and made bars and pumpkin bread. I froze the rest and it all worked great.

If you can get the sugar pumpkins that's great but if not this really works.

The closest small city to me was an hour away. The small town 30 mins. away down the mountain had the best co-op HFS I've ever been to. It had everything.
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Last edited by rosethorns; 10-13-2011 at 08:47 AM..
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Old 10-14-2011, 10:19 AM   #30
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bump
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