What's your favorite pumpkin recipes and...

[parrotchic]

other fall goodies?

I'm collecting fall recipes so I'll be ready when the time comes. Every year on Oct. 1st we take the kids to an apple orchard to pick pumpkins, apples, and all kinds of squash. I love cooking and bakeing that time of the year. Thanks for the ideas.

[BettyR]

This is my MIL's pumpkin pie recipe low carbed. She made one of the best pumpkin pies in the world.

Pumpkin Pie

1 unbaked 10 inch low carb pie shell of choice
1 cup sugar equivalent
1 T. black strap molasses
1/2 teaspoon salt
1 can solid pack pumpkin
3/4 cup cream
3/4 cup water
2 eggs - separate and save the whites for later
2 teaspoons cinnamon
1 teaspoon nutmeg
1 tablespoon vanilla

Preheat oven to 350°

Mix the sweetener together with the salt and spices. Add the pumpkin and the egg yolks and vanilla.

Slowly mix in the cream and water until well blended.

Beat the egg whites until stiff and fold into the pumpkin mixture.

Pour into the unbaked pie crust and bake at 350° for 45 minutes or until a knife inserted half way between the center and the edge of the pie comes out clean.

There should be a small giggle left in the middle, it will set up as it cools.

[LindaSue]

Everyone here at LCF seems to love this one:



DOTTIE'S PUMPKIN POUND CAKE
1 cup canned pumpkin
1 cup granulated Splenda
1 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon pumpkin pie spice (I used 1 teaspoon cinnamon instead)
Pinch to 1/8 teaspoon salt (optional - original recipe didn't call for it)
5 eggs
6 ounces almond flour or almond meal, sifted (about 2 cups)

Grease an 8x4" loaf pan well or line with foil and grease foil. Dust pan with 2 tablespoons of the Splenda. In medium bowl, beat pumpkin, Splenda, baking powder, vanilla, spice and salt, if using, with electric mixer until well blended. Beat in eggs, then almonds. Add a little water, if needed, to make a thick, but pourable batter (I didn't need it). Pour into pan and bake at 300º 60-75 minutes, until cake pulls away from sides of pan a bit and toothpick comes out clean. Mine took about 65 minutes. The toothpick came out clean at 60 minutes, but it needed to brown a little more. This comes out so moist that the extra baking time will be ok. Let cool in pan on a rack for 10 minutes. Remove from pan and peel off foil; cool completely on rack before slicing. Store in refrigerator or freeze.

Makes 1 loaf or 12 servings
Can be frozen

Per Serving: 130 Calories; 9g Fat; 6g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs

This is excellent and has a very nice, moist texture. It's also very sturdy and stands up well to spreading with butter. I think it could use a pinch of salt, but if you're going to spread it with salted butter, don't bother.

To divide it evenly into 12 slices, I suggest first scoring it with a knife in the center, then score each half in half, then each quarter into 3 slices. Start slicing from one end to the other, following your score marks. You'll get fairly thick slices and you might even be able to get 16 if your knife is good and sharp. I used a serrated bread knife.

[parrotchic]

Thanks, BettyR and LindaSue. These sound really great!:up My kids will love these, they love pumpkin foods . I wanted to try and make as much LC fall foods as I could, to keep them off sugar as much as I could. Thanks

[SCOTTSDALEJULIE]

Parrotchik, my grandkids love the pumpkin bread by Dottie. I usually make two, as they just eat it up. I told my mom that my granddaughter never ate, and when she visited, she said mGD ate 3 pieces of that bread. Guess she thought I was crazy. And by the way, theres no reason to wait until Fall. It's great for a good breakfast before school.

[Queen Mab]

http://atkins.com/food/recipes/all/C...urry_Soup.html

This soup is very good, my whole family loves it.

Creamy Pumpkin Curry Soup


This soup is easy, different and satisfying. Be sure to smell your curry powder before adding it to the soup: If it has a musty odor, substitute ground cumin instead.

2 tablespoons butter
1 small onion, chopped
1 small clove of garlic, pushed through a press
2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14 1/2 ounces) reduced-sodium chicken broth, plus 1 can water
1 can (15 ounces) pumpkin puree
3/4 cup coconut milk
metric



1. Melt butter in a large saucepan over medium heat. Cook onion 5 minutes, until softened. Add garlic, curry powder, salt and pepper and cook 1 minute more.
2. Add broth, water and puree; mix well. Reduce heat to low. Cook, stirring occasionally, for 20 minutes. Stir in coconut milk.
3. Puree soup in blender in batches until smooth. Heat through before serving.

[kat82501]

I love the pumpkin flaxseed muffins (from the recipe room):

http://www.lowcarbfriends.com/recipe...cat=998&page=1

They don't have a muffin-like texture, but they have great flavor!

[muffie]

Pumpkin Custard

8 eggs
1/4 c. sugar free pancake syrup
1/2 of a 15 oz. can pumpkin
1 1/2 t. cinnamon
pinches of cloves and nutmeg
4 c. cream/water mixture or CarbCountdown milk
1 t. salt
1 t. vanilla
sweetener to equal 1 c. sugar or to taste

Beat the eggs really good, then beat in syrup, pumpkin, spices, salt, vanilla and sweetener. Stir in cream/water or milk.
Pour into a 7x11 pan and bake in a water bath at 325 degrees for 50 minutes or until set.

Hints:
1. For the water bath I use a large roasting pan with some hot water in it and set my custard pan into the water.

2. The pancake syrup is optional but adds a brown sugar flavor which we like best.

3. I taste it before baking to adjust for sweetness.

This is really great, one of my all time favorite low carb desserts. I also have a good recipe for pumpkin torte that I will try and post once I find the time to type it out.

Enjoy,

~Muffie~

[ButtrShots]

I love pumpkin. I even stir 1/4 - 1/3 cup in my mock danish with a little bit of pumpkin spice.

MMMMMMMMMMMMMM

Kathy

[parrotchic]

Wow, thanks everyone for the great recipe ideas I didn't want to have to search for pumpkin recipes all over the place and then haveing to try them all out, to weed out the good, bad and ugly. I just don't have the time or energy. Thankyou all very much.

[jshartel]

One more... it is one of my favorites.


Pumpkin – Baked


Topping

1 Cup Chopped Blanched Almonds
1 Tbl. Splenda (to taste)
3 Tbl. Soft Butter
2 Tsp. Cinnamon

Mix topping ingredients


Base

2 Cans Pumpkin
3 Eggs
1 Tbl. Molasses
3 Tbl. Melted Butter
2 Tbl. Splenda
1 Tsp. Cinnamon
1 Tsp. Ginger
½ Tsp. Cloves
½ Tsp. Nutmeg
Salt

Mix base ingredients and spoon into a baking pan. (I use a 9� round cake pan)
Place topping mixture over the top

350 degrees for about 20 – 30 minutes- bake until the topping is browned.

Really good warmed up with some SF maple syrup drizzled over it.

[SCOTTSDALEJULIE]

Muffie, I just put your custard in the oven. We'll be having it after dinner. I'll let you know how it comes out, but, if it tastes anything like befor it went into the oven, it will be fantastic. Thanks, Julie

[eko42]

Muffie's Pumpkin Custard is outstanding! I love to eat it for breakfast. YUM!

Erin---

[PhoebeHerself]

Pumpkin and Sausage Soup

2 c mashed pumpkin (1 15 oz can)
4 c. chicken broth
1/2 c. minced onion
1 c. finely chopped mushrooms
1/2 c half and half mixed with 1/2 c water
1 clove garlic, minced
1 T Italian Seasoning
1/2 pound spicy sausage
Brown sausage, drain, and then add the onion, garlic and herbs. When the sausage is browned, stir in the pumpkin. Stir in the broth and mix well. Simmer 20-30 minutes. Stir in the milk and simmer on low another 10-15 min. Taste and add salt/pepper as needed.

It tastes nothing like you would expect it to! I use Bob Evans breakfast sausage, and it is nice and spicy. Really hits the spot.


Pumpkin Bisque

The fall air is crisp, the leaves are piling up in the yard. The
pumpkin bisque is hot, and you can have some - but only after you've
raked the leaves!

2 lb (approx.) baked fresh pumpkin (baking softens it)
or 2 16oz cans of pumpkin puree (save time and labor)
4 cups chicken or vegetable stock
1 large yellow onion, diced
3 garlic cloves, crushed
2 tbs your favorite curry powder
1/2 tsp salt
1/2 cup soy milk , could use half and half
1 lb mushrooms (****ake are a great choice, but button mushrooms
are a good low-cost alternative - do not use canned), clean
and tear into pieces
fresh cilantro
nutmeg

1. In a large sauce pan, mix together the pumpkin, stock, onions,
garlic, and spices.

2. Heat to slow boil, boil until the pumpkin is very soft (this can
take a while). Puree until smooth.

3. Add mushrooms and milk. Garnish with a sprinkling of nutmeg and a
few cilantro leaves.

Serves 8.

Pumpkin Muffins
I've made these twice, and they've come out heavenly both times:

1/2 Cup vanilla whey protein powder
1/4 cup almond flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1 tsp. cinnamon
1 tsp. pumpkin pie spice
1/8 tsp coarse salt
6 tbls butter, melted & cooled slightly
2/3 cup granular Splenda, or 1 tsp. liquid splenda
1/2 cup solid packed pumpkin
1 large egg
1 1/2 tsp vanilla extract
1/2 cup chopped walnuts or pecans

Preheat oven to 350, line muffin tines with paper cupcake holders. This will make 8 muffins.

Mix all the dry ingredients in one bowl with a wire whisk. Blend all the liquid ingredients in another bowl, using a wire whisk. Blend together, spoon batter into muffin pan, 2/3 full. Bake for 15 minutes.

Let cool...and these are great!

Each one is 7 gr. carbs, with granular splenda, 4.5 with liquid splenda. 1 g fiber. 198 calories, 8 g protein


Pumpkin Rum Mousse
I have been on a bit of a pumpkin kick lately and I came across this recipie. I haven't made it yet, but I think I will try tonight. If someone makes it let me know how it came out. It sounded really good( and interesting) to me!

--------------------------------------------------------------------------------
Ingredients:
1cup Canned Pumpkin
1 envelope Unflavored Gelatin
2/3 cups Splenda
4 Eggs
1/4 cup Rum
1/2 teaspoon Cinnamon
1/2 teaspoon Ginger
1/4 teaspoon Mace
1/4 teaspoon Ground Cloves
1 cup Heavy Cream
Whipped Cream
Nuts- Almonds




--------------------------------------------------------------------------------
Preparation Directions:
Warm the rum in a small sauce pan. Slowly add in gelatin, stirring constantly.
Heat and stir until gelatin is completely dissolved. Set aside and allow to cool slightly.
Beat eggs in a large mixing bowl. Gradually add the sugar and beat for 3 to 4 minutes until it is thick and light.
In a second bowl, combine and mix pumpkin, cloves, cinnamon, ginger and mace.
Combine the rum gelatin and the egg mixtures, stirring well.
Gently add in the heavy cream.
Pour into small serving dishes. (Or, pour into glass baking dish)
Refrigerate for several hours until firm or overnight.
Decorate with whipped Cream and nuts.

[PhoebeHerself]

One more -

Pumpkin Spice Cake
I guarantee this one will really "speak" to you It's so much like pumpkin bread from before low carbing and perfect for this time of year. I'm going to make this again today for a get-together tonight except put it into a bundt pan so it's easy to make thin slices for a group.

You can serve this plain, with Splenda-sweetened whipping cream or make a basic cream cheese frosting.

Pumpkin Spice Cake - Serves 9 - 5 Net Carbs

1/2 Cup Vital Wheat Gluten
6 Tablespoons Whey Protein Powder
2 Tablespoons Almond Flour
1 Cup Splenda ( or Splenda/Erythitol mix)
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1 Teaspoon Cinnamon
3/4 Teaspoon Allspice (or 1/2 Tsp Nutmeg/ 1/4 Tsp Cloves)
1/4 Teaspoon Salt
1/2 Cup Canola Oil
1 Cup Canned (unsweetened) Pumpkin
2 Eggs

Preheat oven to 350 degrees, greas an 8x8 pyrex, cake, or 8" round pan.

In a large bowl combine all "wet" ingredients and mix thoroughly with Splenda - set aside.

In another bowl combine all "dry" ingredients and add gradually to the wet ingredients while beating throughly.

Pour into greased pan. Bake at 350 for 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely.

These pieces are generous and carbs could be cut by cutting the cake into 18 pieces

Nutrition Facts

Amount Per 1 serving
Calories 220.66
Calories from Fat 156.96

Total Fat 17.44g 27%
Saturated Fat 1.55g 8%
Polyunsaturated Fat 4.11g
Monounsaturated Fat 7.11g
Total Carbohydrate 5.66g 2%
Dietary Fiber 0.66g 3%
Protein 8.66g 17%

[muffie]

Hey, I'm glad to see someone enjoys my Pumpkin Custard. I will post my Pumpkin Torte in a separate thread so that more people see it, hopefully.

[SCOTTSDALEJULIE]

Muffie, your pumpkin custard was very good. It's gotten a place in my 3 ring binder tried and true recipe book.

[parrotchic]

What great recipes everyone! I did some baking today and made the Pumpkin Spice Cake from Phoebeherself, Phoebe you made me laugh about leaves. Also BettyR's pumpkin pie, they are cooling so we haven't had a chance to test them out. My kitchen smells wonderful, thanks to you all. Boy, I can't wait to make the rest of the recipes. Muffie I printed off your Pumpkin Torte, it sounds so yummy.

[dizneegirl]

Dizneegirl's Chewy Chocolate Pecan Pumpkin Cookies

1/2 cup xylitol
1/2 cup canned pumpkin
1/4 cup coconut oil
1/2 Tablespoon grated orange peel
3/4 cup ground almonds
1/2 cup wheat protein isolate
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon guar gum
1/2 teaspoon cinnamon
1/4 cup chopped pecans
1/4 cup chopped sugar-free chocolate

Preheat oven to 375?

In a large mixing bowl, cream xylitol, pumpkin, coconut oil and orange peel.

In a second bowl, mix almond flour, wheat protein, baking powder, baking soda, guar gum and cinnamon. Add to wet ingredients, and stir until well mixed. Will form a stiff dough.

Add chopped pecans and chocolate, and stir until combined.

Drop by teaspoonfuls onto ungreased cookie sheet.

Bake 10-14 minutes, or until light brown.

These are soft, and a little chewy. Makes 18 nice-sized cookies.

Per Cookie (including xylitol, excluding sugar-free chocolate): 90 Calories; 7g Fat (60.2% calories from fat); 3g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 49mg Sodium.

-----

Dizneegirl's Spicy Pumpkin Hash

1 tablespoon olive oil
1 pound italian sausage, hot, chopped or crumbled
1/2 cup minced onions
2 teaspoons minced garlic
3 cups pumpkin, peeled, halved, seeds and fibers removed, and diced
Salt
Freshly ground black pepper
1 teaspoon crushed red pepper, optional
1 cup chicken stock

In a large saute pan, heat 1 tablespoon of the oil over medium-high heat. Add the sausage and cook until browned, stirring to crumble.

Add onions and garlic and cook, until soft, occasionally stirring. Add pumkin and cook until golden brown.

Salt and pepper the hash, add pepper flakes and chicken stock, and stir. Cover and cook over medium heat until the squash is tender.

Uncover, stir, and cook until the liquid is absorbed. Remove from heat, adjust seasonings to taste. Serve warm.

[muffie]

bumping for LCRedhead

[Crink]

We have a fav restraunt that serves Pumpkin Soup and they sent me the recipe..... I found this LC one in the soup thread and it is WONDERFUL. I HATE curry and this one does not have any of it!!!! It is so rich and creamy and addictive!!!

Cream of Pumpkin Soup

1/2 c. chopped onion
1/4 t. cinnamon
1/8 t. ginger
2 T. butter, melted
2 (14.5 ounce) cans chicken broth
1/8 t. black pepper
1 (15 ounce) can pumpkin puree
1 c. heavy whipping cream
1 t. salt

Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Transfer broth mixture into the container of a blender or processor. Process until smooth. Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, cinnamon, ginger, and pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with a dollop of sour cream and a sprinkle of chopped pecans, if desired. 6 servings. 27 net carbs. total, 4.5 carbs per serving

[etoiles]

What a great thread! all of these recipse sound fantastic!

I wanted to add one that is one of my favorites and is super simple but so tasty:

(quanity depends on how much you want!)

Fold whipped cream and plain canned pumpkin together. Add pumpkin spice or cinnamon/clove mixture and splenda to sweeten.

So simple, yet so super tasty!

Can't wait for fall just thinking about all these recipes!

[Pami]

My all-time favorite lowcarb pumpkin recipe has to be TrishZ's Pumpkin Custard Casserole.
It is so good, so rich that a little square is satisfying, and even my non-lowcarbing friends love it.
I make it once or twice a year, at Christmas for sure, sometimes at Thanksgiving as well.
I use liquid Splenda, to save on carbs.
With liquid Splenda- per serving- 315 Calories; 31g Fat (85.1% calories from fat); 3g Protein;
9g Carbohydrate; 4g Dietary Fiber; 81mg Cholesterol; 380mg Sodium.

[parrotchic]

All these wonderful recipes, how exciting and creative you all are. Thankyou for sharing. I'm making a holiday recipe binder book and all of these recipes are going in there.

[SHinOK]

Be sure to check the Holiday Menu Ideas sticky thread at the top of this board.....There are bound to be even more pumpkin ideas in there, since I think that thread started just before/near Thanksgiving a year or so back.

[Keri K]

Phoebe:

I just made the Pumpkin muffins last night and we all loved them!

Thanks
Keri

[cheri]

I just put a pumpkin cheesecake into the recipe room... check it out!!

Pumpkin Cheesecake! Picture included...

[KellyMarie38]

Can you use liquid splenda with this recipe? tia

Kelly

Originally posted by LindaSue
Everyone here at LCF seems to love this one:



DOTTIE'S PUMPKIN POUND CAKE
1 cup canned pumpkin
1 cup granulated Splenda
1 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon pumpkin pie spice (I used 1 teaspoon cinnamon instead)
Pinch to 1/8 teaspoon salt (optional - original recipe didn't call for it)
5 eggs
6 ounces almond flour or almond meal, sifted (about 2 cups)

Grease an 8x4" loaf pan well or line with foil and grease foil. Dust pan with 2 tablespoons of the Splenda. In medium bowl, beat pumpkin, Splenda, baking powder, vanilla, spice and salt, if using, with electric mixer until well blended. Beat in eggs, then almonds. Add a little water, if needed, to make a thick, but pourable batter (I didn't need it). Pour into pan and bake at 300º 60-75 minutes, until cake pulls away from sides of pan a bit and toothpick comes out clean. Mine took about 65 minutes. The toothpick came out clean at 60 minutes, but it needed to brown a little more. This comes out so moist that the extra baking time will be ok. Let cool in pan on a rack for 10 minutes. Remove from pan and peel off foil; cool completely on rack before slicing. Store in refrigerator or freeze.

Makes 1 loaf or 12 servings
Can be frozen

Per Serving: 130 Calories; 9g Fat; 6g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs

This is excellent and has a very nice, moist texture. It's also very sturdy and stands up well to spreading with butter. I think it could use a pinch of salt, but if you're going to spread it with salted butter, don't bother.

To divide it evenly into 12 slices, I suggest first scoring it with a knife in the center, then score each half in half, then each quarter into 3 slices. Start slicing from one end to the other, following your score marks. You'll get fairly thick slices and you might even be able to get 16 if your knife is good and sharp. I used a serrated bread knife.

[chickiemom]

The pumpkin and sausage type recipes sound really yummy. I love a sweet savory kind of flavor. Some of our squash in the garden cross pollinated into strange thangs. They would probably be good for these types of soups and such.

[Pami]

Originally posted by Pami



These are nice and soft, like a soft sugar cookie, but with much more flavor!!
I made half a recipe of this, and I got 33 cookies out of it.
I also baked them on parchment (I would rather throw away 2 small sheets of
parchment than clean greasy cookie sheets), so I'm not certain how delicate
they are, when trying to remove them from a greased cookie sheet.
They seem pretty delicate, hot out of the oven, though.


* Exported from MasterCook *

Pumpkin Nut Cookies

Recipe By :
Serving Size : 66 Preparation Time :0:00
Categories : Carbquik Dessert
Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups Carbquick
2 teaspoons baking powder
1 Tablespoon pumpkin pie spice
pinch salt

1/2 cup butter -- softened
1/2 cup vegetable glycerin
liquid Splenda equivalent to 1 cup sugar

1 cup canned pumpkin
2 eggs

1 cup chopped nuts (I used walnuts)

Preheat oven to 350F.

In a medium bowl, stir together Carbquik, baking powder, cinnamon, ginger
and salt. Set aside.

In a mixer bowl, beat butter for 30 seconds.

Add glycerin and Splenda and beat till fluffy.

Beat in pumpkin and eggs.

Add dry ingredients and beat till combined.

Stir in nuts.

Drop by rounded teaspoonfuls onto greased cookie sheets.

Bake for 12 minutes.

Remove to wire racks to cool.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 43 Calories; 4g Fat (63.3% calories from fat);
1g Protein; 3g Carbohydrate; 2g Dietary Fiber; 9mg Cholesterol; 61mg Sodium.
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Unknown Items:

vegetable glycerin
liquid Splenda equivalent to 1 cup sugar