Does anyone out there have any recipes using canned pumpkin? I hope the recipe sections is available again soon. Thanks for you help.

Bevben

Bevben, Sharron has a wonderful recipe over in the LC Cooking forum for Pumpkin Granola. I haven't made it yet, but folks are raving about it. Also, pumpkin cheesecake is wonderful.

A simple thing I've done with canned pumpkin, is to add spices, sweetener, a little butter and cream and some SF coconut if desired. Yum...you can eat it cold or cook it for a short time in the microwave. Turns out something like pumpkin pie without the crust.

LCE Member since 01/02
341/288/185

This is a really great pumpkin muffin recipe:

http://www.lowcarbfriends.com/cgi-bin/recipe/recipe.cgi?action=view_recipe&id=4231&recipe=Pammy Jo's+Spiced+Pumpkin+Flaxseed+Muffins+(2.7+net+carb s+per+muffin)&category=Breads+and+Pastries

Teri

This is Donna’s And its very Good!!!

PUMPKIN ROLL

3 eggs 3 carbs
3/4 cups pumpkin 6 carbs
1 tsp lemon juice 0 carbs
3/4 almond flour 6 carbs
1 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1 tsp soda 0 carbs
3/4 cup splenda & sugar twin mixed 12 carbs
FILLING
8 oz cream cheese (soften) 8 carbs
1/2 cup splenda & sugar twin mixed 6 carbs
2 tablespoons davinci vanilla syrup 0 carbs
1 tbl butter 0 carbs
1 tsp vanilla ? carbs
mix eggs,sugar,lemon juice-and pumpkin until creamy then add
all dry ingredients pour in a pam sprayed jelly roll pan bake at 350 for 15 - 30 mins to it is done
when flip bread on a tee towel roll up and place in freezer to cool about 30 mins
while that is in freezer mix
filling cream all ingredients together
place in refrigerator till bread is cool
then get out unroll and spread the filling on it
roll back up and refrigerate

Ok if I got this right that mean
for the whole pumpkin roll it is
44 carbs
little over 2.4 a slice
I cut mine in 18 slices

Old age ain't no place for sissies.

-Bette Davis-..
215/181/160

guess it all depends on how fancy you wanna get... I just mix some pumpkin and ricotta cheese... cream it, add a bit of sweetener and a dash of cinnamon

it makes a great, quick - single sized dessert

Terese
LCE Member since 12/00
My LC web site

Hmmm... I wonder how it would taste mixed into the standard mock danish recipe?

What I miss is pumpkin butter! Has anyone out there ever run across a low-carb version? I'm considering experimenting in the kitchen and trying to come up with one of my own. What's daunting is the fact that so many regular recipes I've seen contain huge amounts of sugar and I'm not sure if the sugar subs would produce the same texture as the original.

Esther

Esther, I've made pumpkin butter using Splenda and it came out just great! In fact it's a crockpot recipe. If you're interested let me know and I'll post it for you!

Char

Don't squat with yer spurs on!

I made the pumpkin cheesecake from Dana Carpender's book. It was absolutely awesome!

Mikeyrat

Started Atkins 5/30/2003
337/283.5/237 - 6'2" 43 YO
Wife: 224/194/165 - 5'11"

Char, I would love to have the recipe! That it's made in a crockpot is a big plus. Thanks for offering it!

Esther

OK, I'll dig it out for you when I get home tonight. If I forget, PM me!

Char

Don't squat with yer spurs on!

Would it be possible for someone to post the pumpkin cheescake recipe for me. Thanks for all the recipes.

Bevben

pumpkin is one of my absolute fav lc veggies that can go as dessert when it is all dressed up

here's a link to an article where I give a sweet pumpkin casserole. This stuff is great as a breakfast sweet, with a fancy dinner as a side (Thanksgiving specifically) or as dessert with some cream! http://www.lowcarbeating.com/article...harron_07.html

I have a pumpkin cheesecake in my book. If you don't have it yet, there are still a few copies available from Wisdom Herbs http://store.wellsfargoestore.com/st...&l=SharronLong

hth

Blessings!
Sharron
Author of "Low Carb Cooking at Sharron's Place," and "Extreme Lo-Carb Cuisine" to be released in December

www.thelowcarbcook.com

OK, in going back through my old Weight Watcher recipes, I found and adapted this:

Here's a great dessert. Take one box of Butterscotch Instant Pudding sugar free, 2 cups of half & half, and mix together. Add one small can PUMPKIN with nothing added, not pumpkin pie filling, and a pinch of cinnamon. Mix well with hand mixer on low. Refridge over night. Top with whipped cream if desired.

Sorry, since this was an old WW recipe, I haven't figured the carbs on it yet, but will edit when I get it run through MasterCook, unless someone beats me to it!

Char

Don't squat with yer spurs on!

Here's my original recipe for the Pumpkin Butter:

1 29 ounce can pumpkin puree (NOT pumpkin pie filling)
3/4 cup unsweetened apple juice
2 teaspoons ground ginger (I used fresh, crushed ginger from a jar)
1/2 teaspoon ground cloves (I used allspice)
1 1/2 cups granulated pourable Splenda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

Combine all ingredients in crockpot. Cover and cook on High, stirring occasionally, 2 1/2 - 3 hours.

Cool and then refrigerate. Yield = about 4 cups

Again, keep in mind that this was for Weight Watchers - I'm thinking I might be able to sub the DaVinci sugarfree syrup for the apple juice (they make a Green Apple flavor) and perhaps even reduce some of the granulated Splenda that way.

AS WRITTEN WITH APPLE JUICE MasterCook says:
Per 1 Tablespoon Serving (excluding unknown items): 3 Calories; trace Fat (6.5% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 0 Fat.

Unknown Items:

ground ginger

Nutrition Warnings:

Splenda: MasterCook assumes an average 'whole' size of this ingredient.


Char

Don't squat with yer spurs on!