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Happy Hour: Pumpkin Irish Coffee

Susannah Chen — Wed, 23 Nov 2011 15:21:39 PST

Earlier this season, I was sent a curious-looking bottle of pumpkin pie cream liqueur from Fulton's Harvest, a label I'd never heard of. With a bottle of something so distinctive (and with the potential to taste either phenomenal or terrible), I was at a loss for what to do - so I took to the Twitterverse for some answers.

I soon found out more about Fulton's Harvest, including the fact that it's made by well-reputed Kentucky Bourbon maker Heaven Hill Distilleries and tastes delicious on the rocks or served chilled. But by that point, I'd gotten back so many enticing-sounding cooking and cocktail suggestions - everything from pumpkin whipped cream to spiked pumpkin pie - that I had to try one out.

Ultimately, it was @Tora_NYC's Irish cream suggestion that left me with a brilliant Fall twist on a favorite, Irish coffee. As with any Irish coffee, don't let the whipped cream and coffee fool you - this cocktail packs a punch! I served it in a giant glass mug, topped with a very generous topping of whipped cream. For the recipe, keep reading.

Beyond Pumpkin Pie: 10 Ways to Make Use of Pureed Pumpkin

YumSugar — Mon, 21 Nov 2011 03:45:10 PST

You don't have to worry about a shortage of pumpkin puree, but you will likely encounter the dilemma of what to do with a half-used container of solid pack pumpkin. Sure - you could make the traditional pumpkin pie, but why not think outside the ~~box~~ can? Here are 10 wonderful ways to use pumpkin.

A Reader Recipe: Buttercup Squash and Apple Soup

Fit Community — Sat, 19 Nov 2011 04:06:02 PST

FitSugar reader For the Love of Fiber has a healthy recipe to warm you up on a cold day. She shares it with us in our Healthy Recipe group in the Fit Community.

This soup offers up a lot of flexibility, ingredient-wise. Since buttercup squash might not be readily available at your local store or farmer’s market, it can be swapped out for butternut squash or even pumpkin.

If you haven’t jumped on the coconut oil train yet: 1. What are waiting for? and 2. Extra virgin olive oil or butter can be used in lieu of it. Finally, your broth can be either chicken or vegetable. Obviously, if you’re going for a vegetarian soup, choose the latter. I used both because of what I had on hand: remaining chicken broth from a previous recipe, and a mind-blowing vegetable broth fresh off the stove that was made from vegetable scraps (carrot and sweet potato peelings, garlic and onion ends, herb stems, celery stalks, asparagus pieces, and bell pepper ribs) that would have otherwise been composted. It was a fantastic idea I stumbled upon from the kitchn. And because this girl hates to waste, I roasted up the seeds Sweet ‘N Salty Pumpkin-style, and used them to garnish the soup. So green, it’s scary. Oh, and it’s gluten-free. Hi-Yooo!

See the recipe after the break!

Happy Hour: Pumpkin Pie Cocktail

Nancy Einhart — Fri, 18 Nov 2011 13:43:34 PST

The idea of a cocktail made with canned pumpkin both fascinates and frightens me. But since we love pumpkin around here, this Thanksgiving, I set out to design a cocktail that was easy on the palate and slightly sweet but not dessert-like, with the pumpkin pie flavor I love.

After much searching, I stumbled upon a pumpkin pie cocktail that sounded almost perfect, so I made a few tweaks, substituting spiced rum for the vodka the recipe called for. I have to say, the resulting pumpkin pie potable did not disappoint.

Get the recipe now.

10 Healthy Pumpkin Pie Alternatives For Thanksgiving

Michele Foley — Sat, 12 Nov 2011 07:58:38 PST

Love pumpkin pie but hate the calories? Or maybe pie just isn't your thing. Whatever the reason, Fall doesn't seem right without enjoying at least one pumpkin treat. From muffins to cookies, frozen treats to flan, we have a healthy pumpkin recipe to satisfy any sweet tooth. (Yes, even vegans'!)

A Reader Recipe: Light Pumpkin Cheesecake Mousse

Fit Community — Sat, 12 Nov 2011 04:06:18 PST

Yet another healthy pumpkin pie alternative that has us drooling! FitSugar reader dashingdish shared her recipe for a lightened-up pumpkin cheesecake mousse in the Healthy Recipe community group.

Learn how easy it is to make this pumpkin cheesecake mousse after the break!

Healthy Halloween Cocktail: Pumpkin Caipirinha

Michele Foley — Fri, 28 Oct 2011 11:37:11 PDT

Halloween is only a few days away, but we've got a cocktail to help start the celebration early! Using Fall ingredients like ginger, nutmeg, and antioxidant-rich pumpkin, this cocktail is definitely a treat to get you in a festive Halloween mood. Best of all, it's not weighed down with sugary juices or refined sugars; since pumpkin is naturally sweet on its own, the drink only needs a touch of agave nectar to round it out.

Learn how to make this pumpkin cocktail after the break!

From the Community: Healthy Pumpkin Recipes For Every Meal

Fit Community — Fri, 21 Oct 2011 13:00:09 PDT

We seriously cannot get enough of pumpkin around here - and neither can the FitSugar Community. Our Healthy Recipe community group is overflowing with healthy pumpkin recipes. From breakfast to dessert, keep reading to see how our members are using this favorite Fall squash in their kitchens!

Post your own recipes in our Healthy Recipe group, and we may feature yours on our own homepage!

10 Sweet Pumpkin Treats Fit For Fall

Lizzie Fuhr — Fri, 14 Oct 2011 04:42:08 PDT

I absolutely adore Fall. When October rolls around, the warming colors, the crisp air, and all the delicious flavors of the season always manage to speak to my senses. As a kid, heading to a pumpkin patch to pick up a beauty, and roasting those seeds, was my favorite Fall activity. Why not embrace the nostalgic pumpkin magic all month long with some sweet desserts fit for the season? I've got you covered with 10 treats starring the lovely pumpkin.

A Reader Recipe: Pumpkin Raisin Flax Muffins

Fit Community — Fri, 14 Oct 2011 00:04:44 PDT

Celebrate Fall with this fiber-filled pumpkin muffin recipe. FitSugar reader For the Love of Fiber posted this recipe in our Healthy Recipe group.

These little muffins are packed with B vitamins, omega-3s, fiber, and the goodness of coconut oil! In the Fall, when pumpkin is in season, I make a dozen on a Sunday and freeze them for a quick, on-the-go, and healthy breakfast all week. Just pull out the night before to thaw. Use organic ingredients when possible.

See the recipe after the break!