Pumpkin Refried Beans

2 c. Pumpkin puree
2 c. Pinto beans, cooked
1 T. taco seasoning
1/4 t. salt

-Blend until smooth- serve on tacos

PUMPKIN SHEETCAKE (whole wheat, low fat)

INGREDIENTS:
2 c. wheat flour
1 t. baking soda
1 t. cinnamon
1 t. salt
1/2 t. ginger
1/2 t. cloves
2 c. pumpkin
2 c. sugar
1/2 c. oil
1 t. vanilla
2 eggs

DIRECTIONS:
1. Preheat oven to 350*
2. Stir dry ingredients, then add/stir in wet ingredients
3. Spread on greased cookie sheet
4. Bake for 18 min (or just until toothpick comes out non-doughy)
5. Top with Cream Cheese Frostin: 8 oz softened cream cheese, 1 c. powdered sugar, 1 t. vanilla

Pumpkin Scrambled Eggs

OK, So i am loaded with pumpkin after Halloween and looking for non-sweet ways to use it.
This worked great!
8 eggs
1 c. pumpkin, baked+ blended
salt and pepper
-Stir
-Fry or microwave a smaller version in a bowl (2 T. pumpkin + 1 egg)

Healthy Pumpkin Bread

This is whole wheat, low sugar, low fat!
Ingredients:
4c. wheat flour
1 1/2c. sugar
1 c. powdered milk
2t. baking soda
2t. cinnamon
1t. salt
1t. ginger
1/2t. cloves (or 1/4 t. nutmeg)
1 3/4 - 2c. pumpkin (15-16oz)
2/3c applesauce
4 eggs
1c. chocolate chips

Directions:
1. Preheat oven to 350*
2. Stir dry ingredients, then beat in wet ing.
3. Pour into 6 mini loaf pans or 2 regular loaf pans
4. Bake mini loaves for 25-28min, regular loaves for 50-56min.

Pumpkin Seeds

1. Wash pumpkin seeds in a colander
2. Dry on a towel over night.
3. Put in a bowl and stir in oil + garlic salt.
(6c seeds+ 2.5T. olive oil + 2t. garlic salt)
4. Bake on cookie sheets at 300* for 30-40 min

Whole Wheat Pumpkin Pie

Pumpkin Filling:
1/2 c. powdered milk
1/2 c. water
1 3/4 c. pumpkin (1 regular can)
(you can bake a pumpkin and blend the inside/meat)
2 eggs
3/4 c. sugar
1 t. cinnamon
1/2 t. salt
1/2 t. ginger
1/4 t. cloves (or 1/8 t. nutmeg)

Directions:
1. Prepare Thick Whole Wheat Pie Crust (See previous post) low fat whole wheat pie crust
or 1 single white crust (see below)
2. Preheat oven to 425*
3. Whisk water and powdered milk
4. Add remaining ingredients and blend well
5. Pour into large pie crusts.
6. Bake at 425* for 15  min, then 350* for 40-45 min.
(Cover edges with tinfoil if you don't want them too get to crispy.)
7. Cool and Serve (the batter will firm up after it cools)

Single White Pie Crust              
Ingredients:

1 c. white flour
1/2 t. salt
1/4 c. shortening or oil
(can replace half the fat with applesauce)
3- 4T. ice cold water (3T if using shortening, 4T if using oil)

Directions:

1. Stir flour and salt with a fork.

2. Add shortening and ice water.

3. Wrap in saran wrap and put in freezer while you prepare the filling

(or the fridge if it will be longer than 15 min)

4. Roll out on floured parchment paper

5. Place in bottom of pie tin

12 MUFFIN TIN PIES

dough Ingredients:

1c. flour

2T. sugar

1/2 t. salt

1/12 t. baking powder

1/3c. vegetable shortening

1/3c. warm water

Directions:

1. Form 12 balls. Roll out thin

2. Place in bottom of 12 muffin tins

3. Fill with 1 pumpkin pie filling (1/4c per muffin tin)

4. Bake at 425* for 15 min, then 350* for 15-20 min

Dinner in a Pumpkin

Option 1: With uncooked rice & lentils:
1 c. cooked turkey burger
1 1/3 c. dry brown rice
2/3 c. dry lentils
1 onion, diced
3 T. powdered milk
2 T. wheat flour
2 T. brown sugar
2 t. beef bouillon
1 t. salt
1/8 t. pepper
2 T soy sauce
2 T. olive oil
5 c. hot water

Directions:
1. Preheat oven to 375*
2. Mix all ingredients and pour into a greased casserole pan (9x13)
3. Scoop out a pumpkin and place in a pie tin or pan with the top on it.
4. Cover casserole pan tightly with tinfoil.
5. Bake both pumpkin and rice stuffing in separate pans for 1 hour.
6. Stuff right before serving.

Option 2: With cooked rice & lentils:
1 onion, chopped
2 T. soy sauce
2 T. brown sugar
1 c. ground beef
2 c. cooked lentils (2/3 c. cooked in 1 1/3 c. water)
1-2 cans cream of mushroom soup
4c. cooked rice

Directions:
1. Preheat oven to 375*
2. Scoop out a pumpkin and fill it with cooked rice stuffing
3. Place pumpkin top on tightly and place in a pan.
4. Cook for 1 hour in the oven.

Serves 6
Option 3: Baked Pumpkin Casserole
1. Pressure cook on high for 22 min:
   1 1/3 c. brown rice
   2/3 c. dry lentils
   1 t. beef bouillon
   1/2 t. salt
   1/2 T. olive oil
   4 c. water
2. Saute on medium high heat in a large pan:
    1 onion
    1 1/2 T. olive oil
    1 c. turkey burger (1/2 lb)
3. Whisk in:
    2 T. wheat flour
    1 c. milk
4. Add 6 c. baked (or microwaved) & diced pumpkin and seasonings:
    2 T. brown sugar
    2 T. soy sauce
    1 t. beef boullion
    1/2 t. salt
    1/8 t. pepper
5. Stir in cooked rice and lentils

Pumpkin Pancakes

Ingredients:

Serves 4-6

1 1/2 c. oat flour

1/2 c. oats

1t. Cinnamon

1t. Pumpkin spice

1 t. salt

1t. baking soda

3 T. sugar

1/4 c. chocolate chips    

2 c. pumpkin puree     

4 eggs

½- 1c. Milk (½ c. if homemade, 1 c. if store bought pumpkin)

2t. vanilla

Directions:
1. Stir dry ingredients, then whisk in wet ingredients
2. Pour onto greased skillet (1/4c. batter per pancake)
3. Flip when bubbles form (Makes 24 pancakes)

*To make pumpkin puree, bake a carved pumpkin for 1 hour at 400*.
Scrape off the outer hard orange shell, chop and blend the insides.

Serves 6                    Serves 8
Dry:
2 1/4 c. oat flour        3 c. oat flour
3/4 c. oats                  1 c. oats
2 1/2 t. cinnamon      1T+1t cinnamon
1 1/2 t. salt                 2 t. salt
1 1/2 t. baking soda    2t. soda
1 1/2 t. ginger             2t. ginger
1/4 t. nutmeg             1/4 t. nutmeg
1/8 t. cloves               1/4 t. cloves
1/4 c. sugar                  6 T. sugar
1/4 c. chocolate chips    1/3 c. choc chips
Wet:
*3 c. pumpkin puree      *4c, pumpkin (1 large can)
6 eggs                          8 eggs
3/4c- 1 1/2 c. milk         1-2c. milk
1 T. vanilla                   1 T. +1t. vanilla

Crepes

(Makes 8 large crepes or 16 medium)

Ingredients:

3 c. wheat flour
1 1/2t. salt

1/4 c. Sugar

3 c. milk (or water+1/2c powdered milk)

9 eggs

Directions:

1. Preheat a large non-stick frying pan to medium high (#7) or griddle to 375*

2. Blend or beat batter until smooth.

3. Grease pan and pour 1/2 c. batter on a pan for large size crepes
    or 6T. batter on skillet f
4. Tilt pan to spread out the batter. (Or use a crepe wooden tool). Flip to lightly brown both sides.

5. Top with Applesauce or Cream & Fruit

Cream Ingredients:
8 oz. Cream cheese whipped with ½ c. jam
8 oz. Cream cheese whipped with 3 T. milk +2 T. sugar
2 c. Cottage cheese blended with 1 c. Strawberries + 1/4 c. sugar
4 c. Greek yogurt, strained + 6T. sugar  (mix with strawberries + bananas)
2 c. Sour cream + 3T. sugar + 1/2 t. vanilla
1 c. Cottage cheese blended with 8oz cream cheese + 1 c. PUMPKIN + 9 T. sugar + 1 t. vanilla
       3/4 t. cinnamon + 1/4t+1/8t ginger + 1/8t. cloves (or 1 1/4t. pumpkin spice)

PUMPKIN CREPES:

3 c. flour

1 t. salt

3/4c. sugar

1/4 c. powdered milk

1/2 t. pumpkin spice

5 eggs

2 t. vanilla

4 1/2T. butter

3 c. milk

1/4 c. pumpkin puree

Taco Salad or Spaghetti Squash Casserole

Serves 8

SALAD  INGREDIENTS:

1 Head Romain, chopped (8 cups) OR 1 Spagetti Squash OR 6c. diced PUMPKIN

2 c. cooked lentils, black beans, or chicken

1 1/2 c. chicken (1 large breast) or turkey burger (3/4 lb)

2 T. taco seasoning + 1/2 t. salt
(or 2 t. chili powder + 2 t. cumin + 1 t. garlic salt)

1 can olives (chopped)- optional

1 can of corn (drained)

1 1/2 c. Crushed Tortilla Chips or Rice (Cooked & Salted)

2 c. Mozzarella Cheese

DRESSING= 2 c. SALSA:

2 c. tomatoes, diced

½ c. green pepper + ¼ t. dried red pepper (or 1 can green chilis)

¼ c. onion

1 ½ T. vinegar

1 t. salt

1 t. sugar

1 t. parsley

¼ t. garlic powder (or 1 clove garlic)

DIRECTIONS:

1. Boil 2/3 c. lentils in 1 1/3c. water  for 20 min

2. Fry chicken or turkey burger in oil and seasonings in a large saucepan.

3. Combine the beans and meat.

4. For Romain Salad:
    Chop Romain
    Toss with meat/beans, corn, crushed chips, salsa, and cheese
5.  For Spagetti Squash Casserole:
    Cut spaghetti squash and scoop out the seeds.

    Microwave for 10 minutes, then scrape out the insides (or used 6 c. baked+diced pumpkin)
    Stir in with the meat.

    Stir in corn and salsa

    Top with cheese and put on lid to melt

    Serve with chips on the side for dipping