Ways with Pumpkin Puree
#25206 - 11/02/03 02:52 PM
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Saw this in the 11/3/03 edition of First for Women. I can't wait to try the smoothie!! 
Fresh-'n'-Easy Pumpkin Puree
In a large saucepot, bring peeled, seeded pumpkin sections and enough water to cover to a boil. Cook 15-20 minutes, or until pumpkin is soft. Drain, cool, and mash by hand or in a food processor. Freeze in resealable plastic bags for up to a year, or store in the refrigerator for 2 weeks.
Whip Up A Smoothie:
Blend 1/2 cup pumpkin puree with 1 cup soy yogurt, 1/4 cup soy or rice milk, 1 Tbs brown sugar, 1/4 tsp ground cinnamon, 1/4 tsp ground ginger, and 4 ice cubes until smooth.
Freeze Into Ice Cream:
Stir 1 3/4 cups pumpkin puree, 1/2 tsp ground ginger, 1/2 tsp ground cinnamon, and 1/8 tsp ground nutmeg into 3 cups softened low-fat vanilla soy ice cream. Freeze until firm.
I think someone said before that some boxed yellow cake mix is safe, so if it is......
Bake into Cakes:
Substitute 1/3 cup pumpkin puree for the applesauce in the low-fat package directions of a yellow cake mix (18.25 oz.). Stir in 1/2 tsp ginger and and 1/2 tsp cinnamon.
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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Many years of C-IBS and pain too for past 2 years-
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Will do! 
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Anyone remember which brand of yellow cake mix is safe? I can bake them in to cupcakes with "fall" design cupcake liners that I got at the craft store!! 
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Try Duncan hines I know the devil foods one is safe I had it for my birthday! hth
emmasmom (Sheila)
ibs- gas
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Dang it.... I was in the baking isle today with my sister too..... thinking about ideas for the holidays... and I totally forgot to look.
Thanks Sheila!
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It's easier to peel pumkin if you cook it first then peel it when cooled.
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