Need a recipe

Ok pumpkin season is here....before WLS..I looked forward to this time.... Pumpin pie, pumpkin everything. There are lots of pumpkins things in the stores that I can (or will) no longer eat. Now...I still want pumpkin stuff. Does anyone have any pumpkin anything recipe's that are good? I don't usually bake or cool..but guess I will have to now. I AM DYING FOR PUMPKIN STUFF. Thanks

Pumpkin Cheesecake 1/2 c pecans coarsely chopped 2 pks (8 oz ea) cream cheese softened 1/2 to 3/4 c splenda (I used 3/4c and it was a little sweet for my taste) 2 tsp vanilla extract 1 1/2 c PURE canned pumpkin (npt pumpkin pie filling) 1/2 c sour cream 4 eggs 1 1/2 tsp cinnamon 1 tsp ginger ground 1/2 tsp ground cloves 1/4 tsp salt Preheat oven to 300 degrees. Butter bottom and sides of 9 1/2" springform pan. Sprinkle pecans over bottom on pan distributing evenly. Beat together cream cheese, splenda and vanilla until well combined and fluffy. Add pumpkin and sour cream, mix thoroughly. Mix in spices. Pour batter over nuts, Bake 60-70 mins or until knife inserted in center comes out clean. Cool for 20 mins before removing from pan and refrigerate for at least 2 hrs before serving. Makes 12 servings, 6 grams total carbs, 6 grams protein The hardest part was waiting the 2 hrs to cool... LOL Enjoy- Janine

Janine, Thanks so much! I am going to try to make this today! Bet I won't be able to wait the two hours either! -Loretta

LOW CALORIE PUMPKIN PIE PREP: 10 MIN. BAKE 35 MIN. + COOLING 1 EGG 2 EGG WHITES 1 CAN (15 OZ) SOLID PACK PUMPKIN SUGAR SUBTITUTE EQUIVALENT TO 3/4 CUP OF SUGAR 1/2 CUP REDUCED FAT BISCUIT/BAKING MIX 1 TEASPOON VANILLA EXTRACT 1 TEASPOON GROUND CINNAMON 1/2 TEASPON GROUND GINGER 1/4 TEASPOON GROUND CLOVERS 1 CAN (12 OZ) FAT FREE EVAPORATED MILK 1 CUP REDUCED FAT WHIPPED TOPPING IN A LARGE MIXING BOWL, COMBINE THE EGG, EGG WHITES, PUMPKIN, SUGAR SUBSTITUTE, BISCUIT MIX, VANILLA AND SPICES UNTIL SMOOTH. GRADUALLY STIRE IN EVAPORATED MILK. POUR INTO A 9 INCH PIE PLATE COATED WITH NONSTICK COOKING SPRAY. BAKE AT 350 FOR 35-40 MINUTES OR UNTIL A KNIFE INSERTED NEAR THE CENTER COMES OUT CLEAN. COOL ON A WIRE RACK. DOLLOP WITH WHIPPED TOPPING BEFORE SERVING. REFIGERATE LEFTOVERS. YEILD: 8 SERVINGS. NUTRITIONAL ANALYSIS: ONE PIECE WITH 2 TABLESPOONS TOPPING EQUALS 124 CALORIES, 2 G FAT, 28 MG CHOLESTEROL, 160MG SODIUM, 19 GRAMS CARBOHYDRATE, 3 GRAMS OF FIBER, 6 GRAMS OF PROTEIN. THIS RECIPE WAS TESTED WITH SPLENDA NO CALORIE SWEETENER.