looking for a recipe please help!

Hi Everyone, Last year there was a recipe posted for a low sugar pumpkin mousse and a pumpkin cheescake or pie.Does anyone have that recipe? They were both really good, but I seem to have lost them. Thanks, Sandy

Below is a link (you may have to copy and paste) to Eatingwell magazine's Pumpkin Rum Pie. I doubt this is the recipe you are looking for, but it is a nice start. I don't know the calorie content for the typical pumpkin pie, but this recipe sounded interesting and tasty. If you don't use this one, just know that Eatingwell has lots of great recipes! Happy Cooking! Karen http://www.eatingwell.com/food_network/thanksgiving/desserts/pumpkin_rum_pie.htm Per serving: 280 calories; 7 grams protein, 8 grams fat (2 grams saturated fat), 44 grams carbohydrate; 190 mg sodium; 59 mg cholesterol; 2 grams fiber

These are probably not the ones you wanted but here are a couple. PUMPKIN MOUSSE 1 (6 serving) package Jello Sugar Free Instant Vanilla Pudding mix 1 can pumpkin 4 ounces lowfat milk 1 teaspoon cinnamon 1 small container lite cool whip Mix all ingredients except the cool whip with an electric mixer til well blended. Fold in the cool whip and chill. This can be served as a pudding or put in a graham craker crust for a pie. PUMPKIN CHEESECAKE PIE 12 oz. cream cheese, softened 1/2 cup Splenda 1 1/2 tsp. pumpkin pie spice 1 cup 100% pure pumpkin 2 eggs 1. Mix cream cheese, Splenda and pumpkin pie spice on medium speed. Stir in pumpkin. 2. Add eggs and mix until blended. Pour into pie pan and sprinkle pecans on top. Can also be poured over a locarb crust, a layer of pecans, or any "base" you choose. 3. Bake at 350 F for 40 minutes. Cool. Refrigerate for 3 hours or overnight PUMPKIN CREAM PIE This makes 2 pies, 16 servings 12 packets sweet & low + 16 packets equal-- people say the mixture is better than all the same kind or its equivalent in Splenda 2 8oz packages cream cheese, softened 1 stick butter 2 tbsp vanilla 2 tsp pumpkin pie spice 1 29oz can pumpkin 1 cup heavy cream (optional) Beat everything but pumpkin till fluffy --1-2 minutes. Add pumpkin, beat till well blended. Spoon into buttered pie plates or nut crust. Chill 6 hours or overnight. Carbs=86 for both pies let me know if you need others.

I WILL be making that pumpkin mousse!!

Sandy...click the www under this post....I put up a little website last year for the holidays with some good recipes....go take a peek As for me....I'm making the sugar free pumpkin roll that Susan Maria developed a few years ago. It is really scrumpious....and I make it with Splenda and not the Maltitol sugar replacement. I can't tolerate that stuff. Its a little work...but well worth it. This year...I'm going to make a little extra filling...tint it orange..thin it and drizzle it over the top.... Good luck....and Happy Thanksgiving... Hugs Charlie