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  • Pumpkin?

    So, I really, really, really love the taste of pumpkin. Unfortunately, I usually only get it in pumpkin bread or pumpkin pie (which aren't that great for you).

    Any primal recipes using pumpkin (preferably canned, since I don't know/might not be able to afford or cook one)?

    My mom just gave me a recipe for primal pumpkin pancakes that I like. Any other?

  • #2

    This was posted on a lowcarb forum that I frequent. Sounds like it could be good.

    "LC Hot Pumpkin Cereal!

    ok so I kinda just tweeked another recepie on here to make this.. BUT for all my fellow pumpkin lovers, this stuff is AMAZING (to me and family anyway lol)

    its a cross between cream of wheat, and cottage cheese in consistency..

    ok this is how I made it..

    in a small soup pot (think like the size that holds one can of soup)

    I put a tablespoon of coconut oil and butter. (you could use just butter I use both for the health benefits)

    then in a bowl I mixed:

    1T heavy whipping cream

    2 HEAPING TABLESPOONS of canned pumpkin (not pumpkin pie mix)

    couple of sprinkles of nutmeg and cinnamon

    dribble of vanilla extract.

    you could either now add sugar free syrup (caramel, vanilla, and cinnamon dolce are very good) or splenda or stevia to make it a little sweeter..

    then after thats all wisked together wisk in :

    2 eggs

    I wisked that very well together untill it looked like pumpkin pie filling raw..

    then heated up the pot untill butter was melted.

    I think the wisk is a huge key to this becuase it covers so much area in the small pot, and when wisking fast you get just the right texture, Vs using a fork or a spatula..

    Its about done when it looks like very thick cottage cheese and it starts to stick to itself..

    I then poured this in a bowl, topped it with another sprinkle of nutmeg and cinnamon, 2 T heavy whipping cream, and a little squirt of sugar free maple syrup...

    ENJOY! this is amazing imo..

    Very Very Very filling!

    this will be great on cold snowey days!"

    She used fake sweeteners, but you could adjust it as you see fit.


    • #3

      i just eat canned pumpkin straight up sometimes with cinnamon

      or make a pumpkin pie smoothie: 1/4c pumpkin, 1-2scoops vanilla whey protein powder, + 1c coconut milk, cinnamon, cloves, nutmeg and a couple drops stevia to your taste.

      recent addiction is to roast kabocha and fork smash it with butter and a pinch of cinnamon so tasty!


      • #4

        This is a fabulous crustless pumpkin pie recipe. You can totally use canned pumpkin. It's delicious...

        Squash Pudding Pie (from The Garden of Eating)

        3 cups baked/simmered and mashed squash or pumpkin

        3/4 cup coconut milk

        1/4 cup honey, agave or maple syrup

        3 eggs

        1.5 TBS arrowroot starch/powder OR 4 TBS gelatine

        2 tsp apple pie spice or pumpkin pie spice

        1.5 tsp vanilla extract or maple extract

        1/3 tsp salt optional

        optional 1 TBS additional honey/agave/maple syrup OR 1/4 tsp stevia powder

        Preheat oven to 350.

        Combine all ingredients except stevia in a blender or food processor until smooth. Mixture should be thick. If too stiff to blend add 1/4 cup water. Add 1 more TBS sweetner or 1/4 tsp stevia if a sweeter taste is desired. Pie will become more sweeter as it bakes.

        Pour into oiled 10 inch deep dish pie plate, smooth, bake in center of oven until firm, slightly golden and drie around edges, a/b 60 minutes. Cool, cover w/ foil and refrigerate. (Pie firms up in fridge)

        Edited to add: Would you mind sharing the primal pancake recipe? Sounds yummy...


        • #5

          I've made low-carb pumpkin tarts in ramekins:

          Pumpkin puree, coconut milk, egg, and spices for the filling. Sweeten with honey if you must.

          Ground pecans mixed with coconut oil/butter for the crust.

          Press crust into bottom of ramekins and bake 15 mins or so, then add the filling and bake until set. Top with whipped cream/coconut cream and/or shaved, unsweetened coconut.

          Nightlife ~ Chronicles of Less Urban Living, Fresh from In the Night Farm ~ Idaho's Primal Farm!

          Latest post: Stop Being Stupid


          • #6

            1 can of Pumpkin

            1-2 bananas, chopped into very small pieces

            1-2 tbs of cream cheese or 1-2 tbs of coconut oil

            a little ground ginger

            a lot of ground cinnamon

            mix everything together in a large bowl until it has an even consistency.

            bake for about 30 min at 350 or in a pot stovetop

            eat it like oatmeal!


            • #7

              OMG, Ry -- that sounds amazing! Gotta try that this weekend as a treat.

              Nightlife ~ Chronicles of Less Urban Living, Fresh from In the Night Farm ~ Idaho's Primal Farm!

              Latest post: Stop Being Stupid


              • #8

                MissMagenta - would you share your primal pumpkin pancake recipe?

                I'm going to experiment sometime with making a pumkin creme brule. I've discovered recently that if I use 1 tbsp of plain ol' sugar, it adds just a touch of sweetness to my creme brule w/o a spike or crash in blood sugar.


                • #9

                  Yeah, no problem Musajen!:

                  Pumpkin Pancakes

                  3 eggs, separated

                  1/4 cup pumpkin puree

                  1/4 cup almond flour

                  1/2 tsp pumpkin pie spice

                  1/2 tsp baking powder

                  dash of salt

                  (and if desired, a touch of your favorite sweetener)

                  Beat egg whites until stiff. In a separate bowl, mix the remaining ingredients.

                  Gently fold the two mixtures together.

                  Heat a skillet to medium-high heat. Add coconut oil or butter to the pan to grease the skillet.Using a 1/4 cup measure for each pancake, add batter to pan. Flip pancakes after they begin to fluff and are golden brown on the bottom.

                  Makes 6 pancakes

                  (Note: I don't recommend trying to make 2 large pancakes instead of the smaller ones- the batter is too fragile to flip artfully. I know - I tried it...)

                  These aren't super filling, so I usually have them with fruit. But they make a great snack and are SUPER delicious!


                  • #10

                    This is what I cooked up today:


                    It's incredibly delicious and I still got quite a lot for at least two more servings. Yay!


                    • #11

                      I had Thanksgiving at Son Of Grok's house and he served this:


                      It tasted EXACTLY like pumpkin pie without the crust. It was amazing!


                      • #12
               trying this for dinner tonight. Minus the brown sugar, and subbing chili powder for the thai chili, since my son hasn't developed his taste for hot stuff yet.

                        Using canned pumpkin for time.
                        Chief cook & bottle washer for one kid, a dog, 6 hens, 2 surprise! roosters, two horses, and a random 'herd' of quail.

                        ~The ultimate ignorance is the rejection of something one knows nothing about and refuses to investigate~


                        • #13
                          Actually, there are ways to make pumpkin pie that are primal or at least low carb. For a crust, just wipe the pie pan down with butter and then sprinkle a fair amount of almond flour onto the pan. You can bake the pie in that using a primal sweetener, or honey or maple syrup or Splenda etc. Pumpkin chiffon pies (using plain gelatin) are pretty good, too.


                          • #14
                            we made a killer pumpkin pie last week using fresh pureed pumpkin, and an almond flour crust. It was to die for... Definitely a treat, and a better version of what most people make this time of year. It even had my non-paleo/primal sister hooked.

                            The crust was:
                            * 1 1/2 cups almond flour
                            * 1/4 teaspoon salt
                            * 1/4 teaspoon baking soda
                            * 1/4 cup coconut oil
                            * 2 tablespoons pure maple syrup
                            * 1 teaspoon vanilla extract

                            The pie was:
                            * 1 tablespoon unflavored Knox Gelatin
                            * 16 oz pure pumpkin puree
                            * 3 eggs, separated
                            * 1/2 cup unsweetened almond milk (we used Almond Breeze)
                            * 2/3 cup pure maple syrup
                            * 3/4 teaspoon cinnamon
                            * 1/2 teaspoon nutmeg
                            * 1/2 teaspoon ginger
                            * 1/2 teaspoon salt
                            * Liquid stevia extract
                            * 1/2 cup heavy cream (for whipped topping)



                            • #15
                              Pumpkin muffin recipe in PB cookbook.