Ok so we we're shopping in costco today and it's pumpkin pie time.. I LOVE pumpkin pie.. well used to pre surgery. Does any one have any ideas to use pumpkin where I can make it as guilt free as possible and still satisfy my craving?
 Thanks
kelly

I make pumpkin pie and just pour in into a pie plate sprayed with Pam - no crust. That was always my favorite part anyway!

Kelly,

Here are a few recipes that hopefully will help you.

Pumpkin Latte

1 cup brewed coffee
3/4 cup skim milk
1/4 cup pure pumpkin
1 pkt.Splenda
1/8 tsp. pumpkin pie spice
Stir all together and warm in microwave 1-2 minutes

Pumpkin Smoothie

2/3 cup vanilla soymilk
1/4 cup pure pumpkin
1/2 cup low sugar vanilla yogurt
2 tblsp.honey
1/2 tsp.pumpkin pie spice
1/4 tsp.vanilla extract
Mix all together in  a glass.

Pumpkin Smoothie

8oz.water OR 4oz.water/4oz.skim milk
1 scoop vanilla protein powder
1/4 cup pure pumpkin
dash of pumpkin pie spice
blend or stir all together.

Peggy

My Family loves these pumpkin muffins...AND they are so inexpensive and easy! All you need is one can of pumpkin and one box of spice cake mix. This is an old WW recipe.

Combine the pumpkin and the cake mix together and spoon into cupcake papers or muffin pan. Bake at 350 for about 30 minutes.

YUMMY!! For a SPECIAL Treat during the holidays I'll top with a few butterscotch chips.

In my Recipezaar cookbook I've posted all kinds of recipes using pumpkin like shakes, cakes, breads, muffins, cookies, cheesecake, mousse, pie, etc. I'd post the recipes except there's so many and Recipezaar wanted me to search using different pumpkin searches. Hopefully this helps! I to loved pumpkin pie before surgery. Christine (internetnut)

http://www.recipezaar.com/recipes.php?chef=57042

Pumpkin Cheesecake  
“The Low Carb Cookbook" pp342
serves 12
Adapted for Pumpkin Cheesecake by J 4/4/08)

Butter for pan
2 pounds cream cheese, at room temperature (use reduced fat but NOT no fat)

1 ½ C Equal spoonful (or 3/4 C Splenda & 1/2 C Splenda Baking)
4 large eggs, at room temperature
4 oz pumpkin (more if you can handle the carbs)
1.25 tsp pumpkin pie spice
1/8 tsp ginger
1 tsp vanilla extract

Preheat oven to 350.  Butter a 9” spring form pan and set aside.

Using electric mixer, beat cream cheese well until smooth.
Slowly beat in the sweetner.
Add eggs, one at a time and beat well after each egg.
Add remaining ingredients, scrape down the bowl and stir to combine.

Pour cheesecake into prepared pan and smooth the top.
Bake for 10 minutes.
Turn heat down to 275 and bake for 1 hour, or until edges are lightly brown.
Turn off the oven.

Run a knife around the edge of the pan and return the pan to the oven to cool slowly.

Don’t worry if the cake is a little wiggly, it will firm up.

Cover cooled cheesecake with plastic wrap and refrigerate overnight, or up to 3 days.

Protein 8.2g
Fat 28g
Carb 6.25g

I have so many that I have a folder just for Pumpkin in my recipe file!

Pumpkin Butterscotch Pudding

 

1 pkg (4 servings) sugar free butterscotch pudding

2 cups skim milk
1 can of plain pumpkin
1 carton of lite Cool Whip
Pumpkin pie seasoning to taste

Make the pudding up with milk first in a big bowl.
Add the canned pumpkin and mix well.
Add the entire container of Cool Whip and mix well
Add the pumpkin pie spice gradually and keep adding until it tastes right.

This makes a very large bowl of pudding that is great for the holidays or any time!

Pumpkin Fluff/Pudding/Dip/Whatever you wanna call it!

1 (15oz) can pumpkin puree
1 (1oz) pkg instant sf vanilla pudding mix
1 c. milk
1 t. cinnamon
dash of cloves
1/2 t. vanilla
3 T. Splenda Granular
2 1/2 c. Whipped Cream or Cool Whip

Beat pumpkin and pudding mix, milk, spices and splenda. Fold in Whipped cream. Chill well.

Double Layer SF Pumpkin Pie

 

4 ounces cream cheese, softened

1 tablespoon fat free milk

1 tablespoon Splenda Granular

1 1/2 cups frozen NSA cool whip thawed

1 (9 inch) prepared graham cracker crust

1 cup cold milk fat free

2 (3.5 ounce) packages SF instant vanilla pudding mix

1 (15 ounce) can solid pack pumpkin puree

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

 

In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and Splenda until smooth. Gently stir in whipped topping. Spread into bottom of crust.

Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer. Refrigerate 4 hours, or until set.

 

previously posted by butterfly618

PUMPKIN OATMEAL
For breakfast with a fall flavor that really sticks to your ribs, try this delicious pumpkin oatmeal.
Ingredients:

* 2 cups quick or old-fashioned oats
* 3 cups fat-free milk
* 1/2 cup canned pumpkin
* 1/4 tsp pumpkin pie spice
* 1/8 tsp cinnamon
* 1 tbsp raisins
* Brown sugar to taste

Preparation:
Place oatmeal in a microwave-safe bowl and stir in milk. Microwave on high for 2-3 minutes. Remove from microwave and stir in pumpkin puree, spice and cinnamon. Heat for 40-60 seconds, or until heated through. Stir in raisins. Sweeten with brown sugar if necessary and enjoy.

Stove top method

Bring milk to a boil in a medium saucepan. Stir in oats and cook on a medium heat for about 5 minutes. Add pumpkin and spices and stir until heated through. Stir in raisins just before serving.

Serves 4 regular size or 8 band sizes
Per Regular size Serving:Calories 242, Calories from Fat 47, Total Fat 2.9g (sat 0.6g), Cholesterol 3mg, Sodium 99mg, Carbohydrate 40.5g, Fiber 5.3g, Protein 13.2g For band size divide in half

Pumpkin Pie Fluff

1 can pumpkin...NOT pie filling
pie spice to your liking
SF "Cool Whip"

Just mix it all together.  You could also whip up your own whip using whipping cream.  I also use SF hot coco mix and that's pretty good.

Nutrition Facts
Serving Size 1 (113g) Recipe makes 8 servings
Calories 214
Calories from Fat 88		(41%)
Amount Per Serving		%DV
	Total Fat 9.9g	15%
	Saturated Fat 2.6g	13%
	Monounsaturated Fat 3.9g
	Polyunsaturated Fat 2.7g
	Trans Fat 0.0g
Cholesterol 28mg		9%
Sodium 136mg		5%
Potassium 159mg		4%
Total Carbohydrate 27.6g		9%
	Dietary Fiber 1.1g	4%
	Sugars 13.1g
Protein 5.0g		9%
Vitamin A 1660mcg		33%
Vitamin B6 0.1mg		2%
Vitamin B12 0.1mcg		2%
Vitamin C 2mg		3%
Vitamin E 0mcg		3%
Calcium 65mg		6%
Iron 1mg		7%
detailed view... how is this calculated?

Pumpkin Tofu Pie (Or Pumpkin Tofu Custards) Recipe #101560

1¼ hours | 10 min prep

SERVES 8

• 1 (9 inch)  pie shells or 1 (10 inch)  pie shells
• 1 1/2 cups cooked prepared pumpkin
• 1/2-1 cup sugar or Splenda granular (or to taste)
• 2 tablespoons cornstarch
• 1/2 cup milk
• 1 egg
• 2-3 teaspoons pumpkin pie spice, to taste
• 1/2 teaspoon salt (optional)
• 1 cup soft tofu

1. Preheat oven to 400F; Prepare pie crust and bake for 5-7 minutes; Remove from oven and cool; Reduce oven temp to 350°F Combine all other ingredients in a blender or food processor, blend until very smooth.
2. Pour into prebaked pie shell; Bake for 1 hour or unti a knife blade inserted in the center comes out almost clean.
3. Cool on a rack and serve at room temperature; store unused portions in the refrigerator.
4. VARIATION: You can also serve this as a custard; spray 8 custard cups and divide the blended mixture equally; set cups in 9x13 pan in the oven and add ho****er to custard line; bake at 325F for 45 minutes or until blade of knife comes out clean.

Some reviews of this recipe said it wasn't sweet enough.  Perhaps use a bit more sugar or NC sweetener.