Fox and Broom

A mom's adventures in keeping healthy, keeping her sanity, and making stuff.

Archive for the tag “pumpkin recipes”

Low Cal, Low Fat Pumpkin Fluff

This is a recipe sent to me from my sister-in-law. I haven’t tried it as of right this moment, but it sounds like a delicious substitute for the fattier pumpkin pie.

PUMPKIN FLUFF

1 cup = 1 point on Weight Watchers or approx. 50 calories.

1 box of fat free sugar free vanilla pudding (small)

1 box of fat free sugar free butterscotch pudding (small)

2 cups fat free milk

Beat until it gets a bit firm

Add

1 large can pumpkin

1 tsp pumpkin pie spice

Beat with beaters until thoroughly mixed then refrigerate.

The Joy of Cooking Pumpkin Pie Recipe

Most people love pumpkin pie. I definitely do. Here is my favorite pumpkin pie recipe. It has served me well for the past few years.

The recipe calls for making your pie crust first. Pie crust is one of the few things I just have no patience for. I buy mine frozen.

Ingredients:

  • 2 – 3 eggs
  • 2 cups pumpkin (see bottom notes for preparing pumpkin)
  • 1 1/2 cups evaporated milk or heavy cream (if you want to use sweetened condensed milk, just cut out the white sugar)
  • 1/2 cup white sugar
  • 1/3 cup packed brown sugar
  • cinnamon
  • ginger
  • nutmeg
  • allspice
  • 1/2 tsp salt

Preheat oven to 375º.

Whisk eggs thoroughly. 3 eggs will give the pie a custard-like texture. 2 will bring out the pumpkin flavor and give a more firm texture.

Whisk in remaining ingredients. Pour into a 9″ pie crust. Bake 35 – 45 minutes or until pie is firm. Cool completely on the rack. The pie can be refrigerated for up to 1 day. Serve cold or at room temp.

Notes:

  • This is the first year I have made this recipe with evaporated milk. I have had VERY positive responses from people after using the sweetened condensed milk. The pie I made tonight will be going to my son’s kindergarten class, so I hope they like it. It sure does smell good.
  • My pie crust of choice is Marie Callender’s. It tastes perfect and I have had very little trouble with broken crusts.
  • Two ways of  preparing fresh pumpkin (my preferred way is #1):
  1. Preheat oven to about 350/375.  Cut pumpkin in half, scoop out innards,  and place cut sides down on a cookie sheet. Bake for about 30 minutes or until meaty party is soft. Scoop out meat and use.
  2. Cut pumpkin in half and scoop out innards. Cut pumpkin into cubes and boil for about 30 minutes. Meat will come right off the skin.

Bring it on, Braxton!

I don’t remember having Braxton Hicks with my son. I may have and never realized it. They can be sneaky that way. I’m feeling them this time. The discomfort factor is rising daily. I am at the point where I hope I really do not have to wait 3 more weeks (slightly less than 3 weeks now). My next doctor appointment is in a week’s time and it feels like it is soooo far away.

I have taken a tour of the hospital’s birthing center. I didn’t do that with my boy heh. My husband and I wandered around the hospital for about 10 minutes trying to find the correct elevators. Now I know right where to go. My bag is almost done with being packed. I just need to put in an outfit for me and for the baby to wear home. I have 2 infant car seats all cleaned up and ready to go. I’ve been nesting like mad. Nothing is safe from getting a cleaning. I am going to clean the kids’ room again today.

I am also going to bake a pumpkin pie for my son’s kindergarten class. I forgot that parents will also get homework from school. I don’t think that I put my pumpkin pie recipe on my Pumpkin Recipes page. I will have to add it later today. I think I just didn’t think about adding it since pumpkin pie is so easy and common.

Betty Crocker’s Pumpkin Bread Recipe

Pumpkin Bread
Betty Crocker’s Cookbook

1 can (15 oz) pumpkin (2 cups fresh pumpkin)
1 2/3 cup sugar
2/3 cup vegetable oil
2 tspn vanilla
4 large eggs
3 cups all-purpose flour or whole wheat flour
2 tspn baking soda
1 tspn ground cinnamon
1/2 tspn ground cloves
1/2 tspn baking powder
1/2 cup coarsely chopped nuts
1/2 cup raisins (dried cranberries) if desired
(I also add in dried ginger. It seems to bring out the pumpkin flavor)

Note: If you use fresh pumpkin, there are 2 pretty easy ways to prepare it.

  • Preheat oven to about 350/375.  Cut pumpkin in half, scoop out innards,  and place cut sides down on a cookie sheet. Bake for about 30 minutes or until meaty party is soft. Scoop out meat and use.
  • Cut pumpkin in half and scoop out innards. Cut pumpkin into cubes and boil for about 30 minutes. Meat will come right off the skin.

Preheat oven to 350 degrees F. Grease bottoms only of 2 loaf pans (I like to use the mini loaf pans). Mix pumpkin, sugar, oil, vanilla, and eggs in large bowl. Stir in remaining ingredients except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between 2 loaf pans or fill mini loaf pans about 3/4 full (will make about 12-16). Bake 8 inch loaf pans 50-60 minutes, 9 inch loaf pans 1hr 10min to 1 hr 20 min, mini loaf pans 40-50 minutes.

A Note on the Pumpkin Soup Recipe

If you use acorn squash, 2 medium-sized squashes = the perfect amount to put into the mix. I had almost exactly 4 cups of squash. I was afraid I would have too much and would need to freeze some, but nope. I had the perfect amount. It was a nice change to the soup, too. I think I will put in a little more onion next time…

Cream of Pumpkin Soup w/ Curry

I LOVE this recipe. I make it every fall. I will actually try to use fresh pumpkin rather than canned. I discovered that if you cut a pumpkin in half, scoop out the innards, and roast it in the oven for about 30 minutes at 350/375, it scoops out of the shell very easily. As a bonus, you will then get to roast pumpkin seeds that can garnish your soup.

This year, I am going to experiment a little and use acorn squash. I love the flavor acorn squash has, and my husband prefers it over pumpkin. Acorn squash seeds are also quite yummy roasted up.

Cream of Pumpkin Soup with Curry



Ingredients

4 Tbs. Butter

1/2 Cup Chopped Onions

3 tsp. Curry Powder

5 Cups Chicken Broth

1 Cup Gewurztraminer wine

32 oz (4 Cups) Pumpkin purée

1/4 Cup packed Brown Sugar

Salt, Pepper (white/black), Nutmeg to taste

2 Cups Heavy Cream

Chopped fresh chives or parsley for garnish

Procedure

 

In a 6 to 8 quart pan, melt the butter over medium-high heat. Add the onions and saute until translucent. Add the curry powder ad cook, stirring, for 2 minutes.

Reduce the heat to medium and stir in the wine, chicken broth, pumpkin, brown sugar, salt, pepper, and nutmeg (I also added ginger). Cook for 10 minutes. Stir in the heavy cream and cook for an additional 5 minutes.

Cook 10 minutes longer for a thick soup, or add more broth or wine if you prefer it thinner. Adjust the seasoning.

Pour the soup into a blender or food processor and purée until smooth and creamy.

Ladle into bowls and garnish with chives or parsley.

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