Orphylea -pumpkin fluff????
- Thread starter spyrosmom
- Start date
MAYNARDSMOM
Cathlete
Not a Fluff fan myself but I know the kids & DH would love it!! Do tell.......
crazystepr
Cathlete
Superwonderfullness (love that word!!!!) indeed! Please share!!!!
Oh, and guessing from the thread about fall, Laura's pretty anxious to know too....
Oh, and guessing from the thread about fall, Laura's pretty anxious to know too....
crazystepr
Cathlete
Ooooooh! I found this recipe online. Not really "fluff" (it's a Weight Watchers recipe) but I still think it sounds cool!
1 (16 ounce) can pumpkin
1 (1 1/2 ounce) box sugar-free instant vanilla pudding mix
1 (8 ounce) container Cool Whip Free or fat-free cool whip
pumpkin spice (to taste)
cinnamon (to taste)
1 (16 ounce) can pumpkin
1 (1 1/2 ounce) box sugar-free instant vanilla pudding mix
1 (8 ounce) container Cool Whip Free or fat-free cool whip
pumpkin spice (to taste)
cinnamon (to taste)
allwildgirl
Cathlete
From what I can find on the intrawebz, it looks like it has canned pumpkin (NOT pie filling), vanilla pudding mix, pumpkin pie spice and some recipes have Cool Whip. Mix it all together and chill.
Perhaps the OP can clear this up.
Perhaps the OP can clear this up.
Boingo1
Cathlete
I just posted these under the "Fall" thread too:
Pumpkin Fluff
POINTS® Value | 1
Servings | 4
desserts | From WW Message Boards
Ingredients
15 oz Libby's Solid Pack Pumpkin
1 cup fat-free whipped topping
4 serving fat-free sugar-free instant vanilla pudding & pie filling mix
1 Tbsp pumpkin pie spice
1/8 cup McNeil Nutritionals SPLENDA No Calorie Sweetener
Instructions
1. Combine 1 can pure pumpkin, 1 Tbsp. pumpkin pie spice, 2 Tbsp. Splenda
Granular (or sugar) in a small bowl. Mix well.
2. Add 1 small box fat-free, sugar free instant vanilla OR butterscotch OR white
chocolate DRY pudding mix.
3. Fold in 1 cup fat-free whipped topping.
And this one I LOVE and swear it's the middle of a pumpkin pie!!
Wayne's Pumpkin Smash
Per Serving: 1 Piece: 65 calories, <0.5g Fat, 81mg Sodium, 12g carbs, 1g fiber, 5g Protein
Ingredients:
One 15-oz. Can Pure pumpkin
One 12-oz. can evaporated fat free milk
1/2C Fat free liquid egg substitute
3/4 C splenda (granulated) (I buy the Walmart brand, cheaper!!)
2 tsp Pumpkin Pie Spice
Directions:
Preheat oven to 350 degrees.
Combine all ingredients. Mix well.
Place mixture in a baking dish and bake in the oven for 45 minutes.
Once ready to serve (it's delicious eaten hot or cold), cut into 9 pieces.
Pumpkin Fluff
POINTS® Value | 1
Servings | 4
desserts | From WW Message Boards
Ingredients
15 oz Libby's Solid Pack Pumpkin
1 cup fat-free whipped topping
4 serving fat-free sugar-free instant vanilla pudding & pie filling mix
1 Tbsp pumpkin pie spice
1/8 cup McNeil Nutritionals SPLENDA No Calorie Sweetener
Instructions
1. Combine 1 can pure pumpkin, 1 Tbsp. pumpkin pie spice, 2 Tbsp. Splenda
Granular (or sugar) in a small bowl. Mix well.
2. Add 1 small box fat-free, sugar free instant vanilla OR butterscotch OR white
chocolate DRY pudding mix.
3. Fold in 1 cup fat-free whipped topping.
And this one I LOVE and swear it's the middle of a pumpkin pie!!
Wayne's Pumpkin Smash
Per Serving: 1 Piece: 65 calories, <0.5g Fat, 81mg Sodium, 12g carbs, 1g fiber, 5g Protein
Ingredients:
One 15-oz. Can Pure pumpkin
One 12-oz. can evaporated fat free milk
1/2C Fat free liquid egg substitute
3/4 C splenda (granulated) (I buy the Walmart brand, cheaper!!)
2 tsp Pumpkin Pie Spice
Directions:
Preheat oven to 350 degrees.
Combine all ingredients. Mix well.
Place mixture in a baking dish and bake in the oven for 45 minutes.
Once ready to serve (it's delicious eaten hot or cold), cut into 9 pieces.
allwildgirl
Cathlete
This one's from Cathe Cookbook...
Baked Pumpkin
Ruth Johnson
(Serves 8)
5 Tablespoons flour
¾ cup sugar
½ teaspoon cinnamon
¼ teaspoon cloves
¼ teaspoon nutmeg
2 eggs, beaten
2 cups canned pumpkin
2 cups whole milk
½ stick (¼ cup) butter, melted
1 teaspoon vanilla
½ teaspoon salt
In a large bowl, combine the flour, sugar, cinnamon, cloves, and nutmeg. In a medium bowl, combine the beaten eggs and the pumpkin. Whisk the flour mixture into the pumpkin mixture and stir in the milk, the melted butter, the vanilla and the salt. Pour into a buttered casserole and bake 1-1 ½ hours at 350° or until center is firm.
(1 ½ hrs. in Dansk soufflé dish)
Baked Pumpkin
Ruth Johnson
(Serves 8)
5 Tablespoons flour
¾ cup sugar
½ teaspoon cinnamon
¼ teaspoon cloves
¼ teaspoon nutmeg
2 eggs, beaten
2 cups canned pumpkin
2 cups whole milk
½ stick (¼ cup) butter, melted
1 teaspoon vanilla
½ teaspoon salt
In a large bowl, combine the flour, sugar, cinnamon, cloves, and nutmeg. In a medium bowl, combine the beaten eggs and the pumpkin. Whisk the flour mixture into the pumpkin mixture and stir in the milk, the melted butter, the vanilla and the salt. Pour into a buttered casserole and bake 1-1 ½ hours at 350° or until center is firm.
(1 ½ hrs. in Dansk soufflé dish)
orphylea
Cathlete
Hi guys! Yep, the one with a can of pumpkin (not pie filling, just pumpkin), SF / FF pudding mix (I like butterscotch, trust me, it's better than vanilla), Cool Whip and cinnamon is the one I use. The kids eat it, I love it and hey, it's a veggie! Good stuff. I am adoring these other recipes, though! I LOOOOOVE pumpkin- am kind of obsessed with it this time of year.
Jess_jugs
Cathlete
Hi guys! Yep, the one with a can of pumpkin (not pie filling, just pumpkin), SF / FF pudding mix (I like butterscotch, trust me, it's better than vanilla), Cool Whip and cinnamon is the one I use. The kids eat it, I love it and hey, it's a veggie! Good stuff. I am adoring these other recipes, though! I LOOOOOVE pumpkin- am kind of obsessed with it this time of year.
I was just going to say use butterscotch instead of vanilla- good choice!! And I skip the Cool Whip (trans fats) and add a few walnuts on top! Yum!
looking good
Cathlete
ohhhhhh
I love all of these....now which one do I try first....
Therese
I love all of these....now which one do I try first....
Therese