canned pumpkin

A delicious but simple pumpkin ice cream you can eat immediately for a soft serve texture or freeze for a harder ice cream. Packed with protein and low in carbs.

Low Carb Pumpkin Spice Blender Ice Cream

pumpkin "pucks" (see notes)

heavy whipping cream

Swerve sweetener

vanilla low carb protein powder (see note)

pumpkin pie spice

cinnamon

vanilla extract

almond milk

vanilla liquid Stevia (I like SweetLeaf)

Add pumpkin pucks, almond milk and heavy whipping...

Add pumpkin pucks, almond milk and heavy whipping cream to your high speed blender. If the pumpkin is too hard let it sit for a minute or two and it will soften. Don't let it soften too much or it won't make ice cream.

Blend well until smooth and creamy.

Add remaining ingredients and blend well.

Eat immediately for a soft serve ice cream...

Eat immediately for a soft serve ice cream or pour into a shallow glass container and freeze for 4-6 hours.

If ice cream is too hard to scoop,...

If ice cream is too hard to scoop, microwave for 30 seconds and you should be able to scoop.

NOTES: To make pumpkin "pucks" line a cookie...

NOTES: To make pumpkin "pucks" line a cookie sheet with wax paper. Take a tablespoon and scoop up the pure pumpkin and lay on the cookie sheet. Freeze for a couple hours until frozen. Store excess "pucks" in a baggie for later use.

For the protein powder I like to use...

For the protein powder I like to use ISOPURE  Zero Carb Vanilla protein powder. You can use whatever vanilla flavored powder you want but try to keep it low carb if you are watching. ALso this is totally optional. You can eliminate it completely.

https://mediavine-res.cloudinary.com/video/upload/sltwafndccbqewzuow4h.mp4

A delicious but simple low carb pumpkin blender ice cream you can eat immediately for a soft serve texture or freeze for a harder ice cream. Packed with protein this Vitamix ice cream is one you can feel good about as it’s keto and high protein. Each serving has only 5.2g net carbs and 7g of protein.

Low Carb Pumpkin Blender Ice Cream - with added protein!

Here's what you need: premade pie crust, unsweetened pumpkin puree, cloves, cinnamon, allspice, ginger, nutmeg, kosher salt, granulated sugar, dark brown sugar, vanilla extract, large eggs, large egg yolk, half & half, egg wash

Pumpkin Pie: Roasted Can Recipe by Tasty

oz unsweetened pumpkin puree

cloves

allspice

ginger

nutmeg

salt

sugar

brown sugar

eggs

½ cups half & half

egg wash

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Gently lay the rolled-out pie crust in a 10-inch (25-cm) pie dish. Trim the excess dough around the sides.

Tuck the dough under the edge, and crimp the edges using the index finger knuckle on one hand and the thumb and index finger on your other hand. Chill in the refrigerator for 14-20 minutes.

Make the filling: Add the pumpkin puree, cinnamon, allspice, cloves, ginger, nutmeg, and salt to a medium bowl and mix until combined.

Spread the pumpkin puree mixture onto a baking sheet in an even layer. Bake for 12-15 minutes, until it looks slightly dried out.

Increase the oven temperature to 400˚F (200˚C).

Scrape the puree into a large bowl and add the granulated sugar, dark brown sugar, vanilla, eggs, egg yolk, and half-and-half. Whisk until smooth and well combined.

After chilling the crust, crumple a piece of parchment paper, then spread it out in the center of the crust. Add dried chickpeas or baking beans to the center and spread toward the sides of the crust--this will add weight to keep the crust from puffing up and hold up the walls.

Bake the crust for 15-20 minutes, until slightly golden and there are no raw doughy spots.

Increase the oven temperature to 425˚F (220˚C).

Pour the filling into the prebaked crust. Brush the edges of the crust with egg wash.

Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and continue to bake for 30-35 minutes more, until the edges are set but the center still jiggles slightly when shaken.

Let cool at room temp for at least 2 hours, or in the fridge overnight.

Here's what you need: granny smith apple, brown sugar, fine salt, ground cinnamon, fresh lemon juice, cornstarch, water, unsalted butter, premade pie crusts, egg wash, sanding sugar

Apple Pie (Macerated) Recipe By Tasty

lb granny smith apple

lemon juice

cornstarch, divided

water

unsalted butter

premade pie crusts,

sugar,

Apple Pie (Macerated) Recipe by Tasty

Peel and thinly slice the apples (keep the apples in a bowl of lemon water as you go to keep them from browning).

In a large bowl, toss the apples with the brown sugar, salt, cinnamon, lemon juice, and half of the cornstarch. Once the apples are well coated, let sit and macerate for 30 minutes, stirring occasionally.

Transfer the apples to a colander set over a medium bowl and let drain for about 15 minutes, until all of the liquid is drawn out.

Transfer the liquid released from the apples to a small pot over low heat.

In a small bowl, mix the rest of the cornstarch and the water to make a slurry. Add the slurry to the apple liquid and quickly stir to incorporate. Bring to a boil, then add the butter and stir until melted. Immediately remove from the heat and pour over the apples, stirring to coat.

Gently lay 1 rolled-out pie crust in a 10-inch (25-cm) pie dish.

Lay the apples in the pie crust, making sure they are flat and facing the rounded edges out in order to fit as many apples as possible in the crust. Pour any leftover liquid from the bowl over the apples.

Top with the other rolled-out pie crust. Trim the excess dough from the edges.

Press the 2 crusts together to seal, then fold the edges under. Crimp the edges.

Then brush all over with egg wash and sprinkle the with sanding sugar.

Use a paring knife to cut a few vents in the top for steam to escape.

Bake for 40-45 minutes, until golden brown.

https://vid.tasty.co/output/114207/landscape_480/1541199334

Have you heard the breaking news?  There&#x27;s a new Libby&#x27;s pumpkin pie recipe on the can label, and it&#x27;s the first change to America&#x27;s favorite pie in 75 years!

Libby'S New Fashioned Pumpkin Pie

Libby's canned pumpkin (1 can)

evaporated milk

condensed milk

tsp salt

tsp ground ginger

all purpose flour

unsalted butter (2 sticks, 226 grams)

Libby's New Fashioned Pumpkin Pie

Preheat oven to 425F

Whisk eggs well in a large bowl. Whisk in the pumpkin, both milks, salt, and spices.  Mix until everything is completely combined.

Pour mixture into an unbaked pie crust and place on a baking sheet to make transferring to the oven easier.   Bake for 15 minutes, then turn the oven down to 350F and bake for another 50-60 minutes, or until set around the edges and a knife inserted near the center comes out clean.  See my notes in the blog post about how to know when your pie is done.  Check on the early side.

Cool on a rack for 2 hours before attempting to slice.  If you aren&#x27;t serving the pie after 2 hours, then refrigerate, loosely covered.

Pulse the flour and salt a few times in a food processor to combine. Add the cold chunks of butter to the bowl and pulse about 20 times until the mixture is grainy.

Add the ice water, a little at a time, while continuing to pulse, then run the machine briefly JUST until the dough comes together in a clump.  This will take under a minute. NOTE: you may not need all of the water, but you may also need a little more, so feel free to adjust.

Turn the dough out onto a floured surface and bring it together into a ball. If there is still any remaining dry flour make sure to knead that into the dough to get it all incorporated. If your dough is too sticky, add a touch more flour.

Cut the ball of dough in half, form two flat disks, and wrap each one in plastic. Refrigerate the dough for 2 hours (or overnight) before rolling it out.  You can freeze the extra disk of dough for later.

Pie crust (this recipe makes 2 crusts)

Pecan Praline Pumpkin Cake is my favorite new pumpkin dessert recipe, and that's saying a lot.  This cake has the perfect tender crumb, a lightly spiced pumpkin flavor, and an out of this world pecan praline frosting --- get ready to drool...

Praline Pumpkin Snack Cake

can pumpkin (not pumpkin pie filling)

vegetable oil

tsp ginger

tsp cardamom

tsp nutmeg

tsp baking soda

half and half or light cream

tsp vanilla extract

pecan halves (toasted and chopped)

Set oven to 350F Lightly spray a 9x13 pan

Whisk together the pumpkin, sugar, oil, and eggs until well blended.

Mix in the spices and salt.  Fold in the flour and baking soda until everything is well incorporated, but don't over beat.

Spread the batter into your prepared pan.  Bake for 25- 30 minutes or until done in the center and a toothpick comes out without wet batter clinging to it.

To make the frosting, heat the half and half, butter, and  brown sugar in a saucepan until it comes to a boil, stirring constantly.  Take off the heat and beat in the vanilla and sifted confectioner's sugar.  Quickly spread over the cake, the frosting will set up quickly.

Top with toasted pecans.

This winter squash soup is a great Thanksgiving starter, but would be just as good for a simple fall dinner on a chilly weeknight.

Winter Squash Soup

olive oil

onions

butternut squash

chicken stock

pumpkin purée (not pie filling)

Kosher salt

black pepper

half-and-half

Crème fraîche

Gruyère

croutons

Here's what you need: nut butter, pumpkin puree, coconut  oil, maple syrup, vanilla extract, pumpkin pie spice, flaky sea salt

Peanut Butter Pumpkin “Fudge” Recipe by Tasty

nut butter, of preference

pumpkin puree

coconut oil

maple syrup

pumpkin pie spice, nutmeg

flaky sea salt,

In a medium sauce pot over medium heat, combine nut butter, pumpkin, coconut oil, maple syrup, vanilla extract, pumpkin pie spice, and salt. Stir until smooth.

Pour onto a parchment paper-lined 8x8-inch (20x20cm) baking dish and smooth out evenly.

Sprinkle with sea salt for garnish (optional), cover and freeze for at least 2 hours, then switch to refrigerator for storage.

https://vid.tasty.co/output/56214/mp4_640x640/1507921547

Subtle pumpkin flavor, warm spices, and a creamy texture make this no-churn ice cream a perfect treat for the colder months.

no-churn pumpkin ice cream

[185 g] unsweetened pumpkin puree

[57 g] cream cheese (at room temperature)

[480 g] heavy cream

In a large bowl, whisk the sweetened condensed milk, pumpkin puree, vanilla, cinnamon, ginger, nutmeg, cloves, and salt in a large bowl until completely combined.

In the bowl of a stand mixer fitted with a whisk, beat the cream cheese on medium until smooth. Turn the mixer to low and add the heavy cream in a slow steady stream, mixing until combined. Increase the speed to medium-high and whisk until stiff peaks form, 3 to 4 minutes.

Add half the whipped cream mixture to the sweetened condensed milk and whisk until completely combined. Using a rubber spatula, gently fold in the remaining whipped cream mixture until no streaks remain. Pour into a 9 in [23 cm] loaf pan or Pullman pan with a lid and freeze until firm, 6 hours or, covered, up to 1 week.

This Pumpkin smoothie made with Greek yogurt, canned pumpkin puree and pumpkin spices is the perfect quick and easy fall breakfast!

Pumpkin Smoothie

milk of choice

oz nonfat Greek or plain yogurt

pumpkin pie spice or cinnamon (or more to taste)

vanilla protein (optional)

A pumpkin is a cultivar of a squash plant, most commonly of Cucurbita pepo, that is round, with smooth, slightly ribbed skin, and deep yellow to orange coloration. The thick shell contains the seeds and pulp. Some exceptionally large cultivars of squash with similar appearance have also been derived from Cucurbita maxima. Specific cultivars of...

pumpkin

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

Put all ingredients in a blender and blend until smooth. Divide in two cups.

Serve with a straw.

This Leftover Turkey Enchilada recipe is a one-pan skillet meal! A super tasty way to use up leftover turkey (or chicken) and vegetables!

Leftover Turkey Pumpkin Enchilada Skillet

chicken broth

tomatoes

chipotle chilis in adobo sauce

chili powder

garlic

Diamond Crystal kosher salt

black pepper (to taste)

onion

leftover vegetable sides

(15 ounces) shredded leftover turkey breast or chicken breast

corn tortillas,

cheese

Sour cream

jalapeno

fresh cilantro

domestic turkey

corn tortilla

extra virgin olive oil

Black pepper

Garlic Clove

Move a rack about six inches blow the broiler and heat to high.

Make the sauce: In a blender, combine the pumpkin, tomatoes, chicken broth, chipotles, chili powder, garlic, and salt and season with pepper. Blend until smooth.

Assemble: In a large black iron skillet or ovenproof skillet over medium, heat the oil until shimmering. Add the onion and pinch of salt cook, stirring occasionally, just until translucent, 3 to 5 minutes.

Add the roasted vegetables or chopped greens and cook, stirring often, until heated through or wilted (for the greens), 2 to 3 minutes.

Add the turkey and the chopped tortillas then pour in all of the enchilada sauce and stir to make sure everything is coated in the sauce.

Bring to a simmer and cook, stirring occasionally, for 5 minutes to heat through. Remove from the heat and sprinkle the cheese evenly over the top.

Transfer the skillet to the rack close to the broiler and broil until the cheese is melted and starting to brown in spots, 1 to 2 minutes. Let cool for 5 minutes.

Top with sour cream, sliced fresh jalapeno, and fresh cilantro.

This recipe is great! I wasn’t sure how the pumpkin would taste in a savory, slightly spicy dish, but I was pleasantly surprised. I added a bit more liquid to the sauce because it came out too thick to stir into the veggies and simmer. Definitely recommend this recipe for meal prepping and clearing out the fridge before your produce turns!

I was surprised that we liked this actually, We really like the chicken version and wasn't sure if I should do that again with turkey I had left over or this, but thought give it a try. The pumpkin sauce is quite good, I did it in the skillet and simmered awhile, longer then stated, then as I didn't want to cook it right away put it all in a baking dish, added the lower fat cheese I had and then baked it later at 350 till hot and bubbly.  I did leave out the Chipolte in Adobo ( too much spice for me)  and didn't add tortillas to it--had those toasted up by themselves. I added two medium green peppers that I needed to use with the onion. We liked this alot. Nice new way to use up some turkey. (have also enjoyed the soup, pot pies, and turkey croquettes, and chimichangas--a favorite too)

Delicious dish.  I added pinto beans, black olives, zucchini and some corn. Topped with jalapenos, sour cream and cilantro - will make this again.  Made it in my 10 inch cast iron skillet.  With everything I added, I will make in a larger skillet next time.

This was delicious! Halved the recipe to accommodate what I had left. Made as written with delicata and brussels. I did keep the tomatoes diced instead of blended as I prefer bites of tomato.

I loved this recipe, really different way to use up turkey with the pumpkin flavored enchilada sauce with the right level of spice. I added both butternut squash and spinach to up the veggies a bit.  It makes a lot!

I was skeptical, but this dish turned out to be a great way to use up miscellaneous Thanksgiving leftovers. My only complaint was that it needs texture. I think toasted pumpkin seeds would be a great topping.

Oh my goodness! Leftovers never tasted so good! My husband raved about this recipe. I used my leftover turkey, and a large batch of fresh spinach as the veggies. Instead of a blender (which I hate to clean), I used my immersion blender with the ingredients on a bowl. It worked well. I will make this again with chicken, but will keep it in mind when I bake turkey again.

THANK YOU!!! We already love the chicken version, and I hopped on here today looking for turkey ideas! ♥️♥️♥️♥️♥️

This quick and easy microwave Pumpkin Mug Cake is the perfect fall dessert for one, or multiply the recipe and make it in ramekins to feed a crowd!

Top 18 canned pumpkin recipes from across the web

The most viewed canned pumpkin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Low Carb Pumpkin Spice Blender Ice ...

Pumpkin Pie: Roasted Can Recipe by ...

Apple Pie (Macerated) Recipe By Tas...

Libby'S New Fashioned Pumpkin Pie

Praline Pumpkin Snack Cake

Winter Squash Soup

Peanut Butter Pumpkin “Fudge” Recip...

no-churn pumpkin ice cream

Pumpkin Smoothie

Leftover Turkey Pumpkin Enchilada S...

Pumpkin Mug Cake

Pumpkin Pancake Muffins

Pumpkin Chocolate Chip Muffins

Pumpkin Lasagna Skillet

Healing Pumpkin Soup with Canned Pu...

Pumpkin Waffles

How to Make Pumpkin Pie with Canned...

Baked Pumpkin Pasta Recipe

Top 18 canned pumpkin recipes from across the web

The most viewed canned pumpkin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Low Carb Pumpkin Spice Blender Ice ...

Pumpkin Pie: Roasted Can Recipe by ...

Apple Pie (Macerated) Recipe By Tas...

Libby'S New Fashioned Pumpkin Pie

Praline Pumpkin Snack Cake

Winter Squash Soup

Peanut Butter Pumpkin “Fudge” Recip...

no-churn pumpkin ice cream

Pumpkin Smoothie

Leftover Turkey Pumpkin Enchilada S...

Pumpkin Mug Cake

Pumpkin Pancake Muffins

Pumpkin Chocolate Chip Muffins

Pumpkin Lasagna Skillet

Healing Pumpkin Soup with Canned Pu...

Pumpkin Waffles

How to Make Pumpkin Pie with Canned...

Baked Pumpkin Pasta Recipe

The most viewed canned pumpkin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine