Pumpkin Two Ways

October 8, 2015 – With a flurry of fall flavors coming to your kitchen, let’s focus on one of the most tried-and-true. That’s right, we’re talking about pumpkin! Canned pumpkin can give a fall-inspired twist to a variety of recipes – see what we mean below!

How do you enjoy canned pumpkin? Tell us in the comments!

Home | Previous Page

2 thoughts on “Pumpkin Two Ways

  1. Ruth Ann Vokac

    Before grandchildren, this was Weight Watchers’ Pumpkin Pie. When I started making it for grandchildren, I named it Pumpkin Pudding. All four of them think this healthy food is delicious. With only !/2 cup brown sugar and little fat, it is really nutritious.

    Pumpkin Pudding

    ½ cup brown sugar
    2 ½ tsp. pumpkin pie spice (or amt of spices you put in a pumpkin pie)
    ¼ cup whole wheat pastry flour (or all purpose flour)
    dash salt
    1 tsp. baking powder
    1 cup evaporated skimmed milk OR ¾ cup silken tofu and ¼ cup lactaid milk
    15 oz canned pumpkin (one can)
    ½ cup egg substitute or two eggs, beaten
    2 tsp. vanilla

    Blend dry ingredients; add remaining ingredients and beat for two minutes. Spray a 9” pie pan or a 9″ x 9” pan with cooking spray. Pour in mixture.

    Bake 350 degrees for 40 – 50 min. or until a knife put into the middle comes out clean.

Leave a Reply

All comments are moderated. We reserve the right to not publish any user comment that is offensive, off-topic or inappropriate. We also ask that users treat others as they would like to be treated. Your email address will not be published. Required fields are marked *