Any chance you can provide the link (and the credit for the recipe) for the pumpkin pound cake? It's good general practice to do it (and actually, it's part of the rules and guidelines here, to provide credit and/or links; ya know, those kinds of things we all click through without reading, etc. ).

Thanks for participating and welcome.

You guys rock!! Thanks!

I did do a search, but didn't want to go through a ton of threads. I was hoping to get a thread like this with just pumpkin ideas?
And there is a link to the pound cake recipe? (Which, by the way, looks incredible!!)
And soup! Yum, I would have never thought of pumpkin soup!!
Spice cake
Ice cream, smoothies... these all sound great you guys!! Thanks again!

Pumpkin Casserole

Recipe By: Low Carb Recipes at http://www.lowcarbluxury.com
Serving Size: 8
Cuisine:
Main Ingredient:
Categories: Vegetables

-= Ingredients =-
6 cups cubed raw pumpkin
1 cup sour cream
1 egg
1 1/2 cups real mayonnaise
1/2 cup heavy cream
Freshly-ground black pepper ; to taste
Onion powder ; to taste
Salt ; to taste
Minced garlic ; to taste
3 green onions sliced
1/2 stick butter

-= Instructions =-
Preheat oven to 350 degrees.

Melt butter, add wet ingredients, mix thoroughly. Spray casserole dish with nonstick spray. Mix pumpkin with wet ingredients, pour into dish. Season and place green onions on top.

Bake covered with foil 45 minutes. Uncover and bake 15 minutes more.

This recipe yields 8 servings; 6.5 carb grams per serving.

Formatted for MC6 06-11-2003 by Joe Comiskey - Mad's Recipe Emporium

Per Serving (excluding unknown items): 172 Calories; 18g Fat (91.6% calories from fat); 2g Protein; 2g Carbohydrate; 0g Dietary Fiber; 72mg Cholesterol; 86mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat.

I have to go find some pumpkins today thanks for starting this thread

as soon as I am on the nut rung i am going to make that pound cake ..in the mean time Sausage Pumpkin soup sounds insane !!!

SUNSET magazine has a great pumpkin stuffed with a garlic custard recipe..sounds to die for!!!

in it this issue along with Tons of lowcarbable recipes you can check online sunset.com I am not sure if they posted the recipes there yet but it is a plethora of fall flavor!!!

here is the link just swap out the milk for water I think!
if you want it for induction

http://find.myrecipes.com/recipes/r...cipe_id=1661165

That does look awesome. Yeah I would say a little more cream and some water and it would be fine for induction!

I am making that tomorrow I think (if I can find some mini pumpkins!)

the boys are coming for dinner they will love it!

my eyes are rolling with pleasure at the idea of garlic custard!!!

oh, i'm sorry. i thought the credit was on there. i will go get it. i've been here a long time btw, just fell off the wagon for awhile.

actually, the recipe is credited on linda's site, one of the links i do have posted, so that may be why i thought it was there.

http://www.lowcarbfriends.com/recip...8/cat/14/page/1

here is the credit, i can't seem to get it within the post. i know i've edited posts before, but don't seem to be able to now. sorry about that. previously it was called poundcake, so either it has been ajusted or the name has been changed. this is the only recipe that pulled up under dottie on the site i got it from

This is a recipe I got off of the internet... Don't remember where, it was a couple years ago. But I make it every year for Thanksgiving! It is VERY good!!!

Crustless Pumpkin Custard

3 cups water (24 oz)
6 scoops sugar-free vanilla whey (with 2 net carbs per scoop)
1/2 tsp stevia powder (or equivalent sweetening using splenda, but not as low carb)
1/2 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
4 eggs
1 large can pumpkin (29 oz), or two small cans pumpkin (15 oz each) This is not pie mix, you want just plain pumpkin!

In a large mixing bowl, use an electric mixer to mix the water and vanilla whey powder until throughly blended. Add the stevia, salt, and spice, then blend with the electric mixer again. Add the eggs and pumpkin, mix thoroughly. Pour into two greased 9" pie plates, one oblong pan (11" x 7"), or any shallow baking dish with equivalent capacity. Bake at 425F for 15 minutes, then reduce the heat to 350 and bake an additional 40-50 minutes, or until a knife inserted in the center comes out clean.

You may need to adjust the amount of stevia to make it sweeter, as I prefer things to be less sweet and adjust my recipes accordingly. When adjusting the amount of sweetener, be sure to remember that the sugar free whey already has a lot of sweetener in it, so you're just trying to make up the difference between that amount, and what would have been in the original pumpkin pie recipe.

Using the 2 carb per scoop whey and stevia (no crust), the entire recipe has 45 g net carbs (including all the eggs and spices), plus 35 g fiber. If you cut it into 12 servings (the equivalent of 1/6 pie per serving), that's only about 3.78 carbs per serving. If you use splenda instead of the stevia, or add a crust, you'll need to figure on more carbs per serving, of course.

this one is new off of lynda's site

http://www.genaw.com/lowcarb/pumpkin_bake.html

jody's pumpkin bake

Pumpkin Muffins

These are great for anytime, but will make a really good breakfast type muffin.


1 and 1/2 cup Golden Flax Meal
1 tsp each baking powder and Baking soda
1/2 cup Splenda
2 tsps pumpkin pie spice
3 eggs
1/3 cup oil
1 cup 100%pure pumpkin
1/2 cup chopped walnuts
1/2 cup water

Makes 12 muffins

Mix dry ingredients together, mix wet ingredients, then combine them and let sit 5 minutes, stir again and fill your pam sprayed muffin tins 3/4 full.
I baked on 350 for 40 mins.
I made these this week-end and very yummy and pumpkinny

okay question (and also to subscribe to the thread)....

Where do you get your 100 percent pure pumpkin from? Is it out of a can? what brand?

Thanks,

T-man