Pumpkin-Halloween-Fall-Thanksgiving

Recipes:

Ingredients: "Perfect Crustless Pumpkin Pie": Serves 8:2

1 can pumpkin
1 can fatfree evaporated milk
3 egg whites
1/2 t salt
1/2 t ground ginger
1/4 t ground cloves
1 t vanilla
1 t cinnamom
1/3 c splenda/brown sugar mix


Instructions:


Mix all ingredients in bowl; beat till smooth; pour into pie plate sprayed with pam; Bake 400* x 15 min; reduce heat to 325* and Bake for 45 min more I have made this one.

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Cranberry Pumpkin Bars

1 cup(s) packed light brown sugar
4 Tbsp reduced-calorie margarine, soft, at room teperature
1 cup(s) canned pumpkin, puree
1 large egg(s)
1 large egg white(s)
1/3 cup(s) buttermilk
1 1/4 cup(s) all-purpose flour
1 1/2 cup(s) uncooked old fashioned oats
1 Tbsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp table salt
2/3 cup(s) dried cranberries

Heat oven to 350ºF (175ºC). Lightly coat a 9x13-inch (23x33 cm) baking pan with cooking spray, then dust lightly with flour.

In a large bowl, cream sugar and margarine with an electric mixer; beat in egg, egg white, pumpkin purée and buttermilk.

In medium bowl, combine flour, oats, pumpkin pie spice, baking soda and salt. Stir into pumpkin mixture just until moistened, then add cranberries and mix gently.

Spread batter in pan and bake 20 to 25 minutes or until center springs back when gently pressed. Cool and cut into 18 bars

This one is featured recipe on ww.com.

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Crustless Pumpkin Pie
Kim Bensen

15 oz can pumpkin
3/4 cup Splenda®
1/2 cup Egg Beaters®
1 1/2 cup nonfat milk
1/2 tsp salt
1 tbsp flour
2 tsp pumpkin pie spice

Beat all ingredients together.
Spray pie plate with cooking spray.
Pour batter into pie plate and bake for 15 minutes at 400°.
Reduce heat to 350° and bake for an additional 45 minutes or until knife inserted in center comes out clean.
Top with a dollop of fat-free whipped cream (not included in nutritional information).
If this is not stiff enough can be microwaved for an additional 5 minutes.

Nutrition Facts
Serving Size: 1/4 of 9" pie
Servings: 4

Calories: 64 - Total Fat: 0g - Cholesterol: 2mg
Sodium: 893mg - Carbohydrates: 17g
Fiber: 1g - Sugars: 1g - Protein: 4g
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Title: Mini Pumpkin Pies (Graham Cracker Crusts)
Categories: Pumpkin
Yield: 6 Servings

15 oz Pumpkin,Canned
1 sm box Jell-O Pudding Vanilla
Instant Pudding,4 Serving
-Package, Sugar free
1 c Skim Milk
1/2 t Pumpkin Pie Spice
pn Salt
6 Keebler Ready Graham
-Cracker Mini Crusts
6 T Cool Whip Fat Free,Optional

If you don't have pumpkin pie spice try this mixture: 1/4 teaspoon
cinnamon; 1/4 teaspoon nutmeg; 1/8 teaspoon cloves; 1/8 teaspoon ginger.
Mix with the rest of the ingredients in place of pumpkin pie spice.

Mix pudding and milk in bowl with electric mixer until smooth. Add
pumpkin and spices. Mix until smooth. Spoon into mini crusts.
Refrigerate until ready serve. Top with cool whip before serving if
desired.


Per Serving: 188 Cal; 5 g Tot Fat; 3 g Fiber



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Pumpkin Dip

3/4 cup (6 ounces) 1/3-less-fat cream cheese
1/2 cup packed brown sugar
1/2 cup canned pumpkin
2 teaspoons maple syrup
1/2 teaspoon ground cinnamon
24 apple slices


Place first 3 ingredients in a medium bowl, and beat with a mixer at medium speed until well blended. Add syrup and cinnamon, and beat until smooth. Cover and chill 30 minutes. Serve with apple.

Yield: 12 servings (serving size: 2 tablespoons dip and 2 apple slices)

CALORIES 107
FAT 3.2g
FIBER 1.4g
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Pumpkin Dip

Yields: 32 servings

1 (8 ounce) package cream
cheese, softened
2 cups confectioners' sugar
1 (15 ounce) can solid pack
pumpkin 1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice
1 teaspoon frozen orange juice
concentrate

DIRECTIONS:
1. In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth and well blended. Chill until serving.

calories 61
fat 0.5
fiber 2.5
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