pumpkin oatmeal

If you like pumpkin, here is a much lighter version of pumpkin pie and really tasty!

Pumpkin Chiffon Pie

Bake a 9 inch pie shell

Blend well in a saucepan:
1 envelope unflavored gelatin
2/3 cup brown sugar
½ tsp salt
½ tsp cinnamon
½ tsp nutmeg
½ tsp ginger
1 ¼ cups mashed cooked pumpkin (canned is ok)
3 egg yolks
½ cup milk

Cook over medium heat, stirring all the time to keep it from sticking. Cook til it comes up to a boil, and then remove from heat. Place pan in cold water and cool til mixture mounds up a little when dropped from a spoon.

Make a meringue:
Beat 3 egg whites til glossy and then gradually beat in ½ cup of sugar

Fold pumpkin mixture into meringue. Then pour into the pie crust and chill for a couple hours. Best with some whipped cream!

Quote:

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Originally Posted by Eden

its based around 1 can of pumpkin...

2 tsp baking soda
4 tsp baking powder
1 tsp salt
4 cups flour
2 cups sugar
2 eggs beaten
1 cup of oil
2 tsp milk
2 tsp vanilla
1 can of pumpkin
1 package chocolate chips

typical cookie construction - mix the dry stuff together (except chips + sugar), mix the wet stuff + sugar together, gradually mix the dry into the wet, add the chips last
bake at 350F

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Eden---Thank you for sharing this recipe. The cookies are easy to make and deadly delicious.

since we are on a pumpkin thread....how about any other awesome pumpkin bread recipes!!!

I'm definitely going to try some of the recipies posted here!

Here's my contribution. This is my grandmother's pumpkin bread recipe. It's to DIE for...and not even remotely healthy. :D

MoMo’s Pumpkin Bread

3 ½ cups flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
3 cups sugar
1 cup canola oil
4 eggs, slightly beaten
2/3 cups water
2 cups pumpkin
1 cup chopped nuts

Sift (or stir thoroughly) together the flour, soda, salt, cinnamon and nutmeg together in a large bowl. Make a well in the center of the flour mixture and add all the remaining ingredients. Mix well until smooth. Pour batter into two 9x5 greased and floured loaf pans. Bake one hour in a 350 degree oven. Cool slightly in pans and then turn out onto cooling rack. Store in refrigerator at least one day before serving.

My notes:
no need to flour pans if using non-stick and cooking spray
mix everything with a spoon…mixer not necessary
egg substitute works fine for eggs
nuts are optional

Question on the cookie recipe- is it a chewy cookie or a crispy one? Not sure you can do crispy with pumpkin, but I looking for a chewy melt in your mouth recipe (to top with a hint of cinnamon cream cheese icing like the lady at the farmer's marker does). I have a few containers of fresh-killed pumpkin in the freezer from last year (or maybe the year before ??:eek:) Trying to use the last so we can do a new pumpkin this year. And well, I just love pumpkin everything!

Do you put the pumpkin in with the oats in the crock pot the night before or do you add it just before serving? Thanks.

The cookies are "fluffy." Actually, they are chewy, not at all crispy.

Hmmm, I'm gonna have to try that pumpkin bread recipe. Think I'll add some chocolate chips to it, though!! Thanks for sharing it, GLC.

I make this same recipe a lot, but I use 1/2 c of pumpkin in my oatmeal (i like a bigger breakfast before I work out).

I also like to make pumpkin smoothies-- a little ice, water, 1/2 c non-fat greek yogurt, 1/2 scoop vanilla protein power, 1/2c pumpkin, and pumpkin pie spice/cinnamon/sweetner to taste. Yum!