Crustless Pumpkin Pie to die for!

Ingredients

• 1 1/4 cups splenda
• 3 tablespoons whole wheat flour
• 3 egg whites
• 2 cups canned pumpkin
• 3/4 cup evaporated skim milk
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon ground cinnamon

Directions

1. In a mixing bowl, combine the splenda and flour. Add eggs; mix well. Stir in the pumpkin, milk, vanilla and cinnamon if desired; mix until well blended. Pour into a greased 9-in. pie plate. Place pie plate in a 15-in. x 10-in. x 1-in. baking pan; add 1/2 in. of hot water to pan. Bake at 350 degrees F for 50-55 minutes or until a knife inserted near the center comes out clean.

Chocolate Pumpkin Bunt Cake done LIGHT

1 3/4 cup whole-wheat flour

1 cup splenda

3/4 cup unsweetened cocoa powder

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon pumpkin pie spice

1/4 teaspoon salt

1 cup nonfat buttermilk

1 15-ounce c unsweetened pumpkin puree

3/4 cup dark brown sugar splenda, packed

2 large egg white, at room temperature

1/4 cup apple sauce

1/4 cup light corn syrup

1 tablespoon vanilla extract

1/2 cup packed confectioners’ sugar

2 tablespoon toasted chopped nuts

Step 1
To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.

Step 2
Whisk flour, splenda, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.

Step 3
Blend 1 cup buttermilk, pumpkin puree and brown sugar splenda in a large bowl with an electric mixer on low speed. Beat in both egg whites. Stir in apple sauce, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.

Step 4
Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.

Step 5
To glaze & garnish cake: Combine confectioners' sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with nuts while the glaze is still moist.

Pecan-topped Pumpkin bread

This is about 1/2 the calories & fat of most pumpkin bread. It is REALLY REALLY yummy. You can't tell this is a "healthy" version at all!! Even so, one slice a day is sufficient enough to get a "treat". Enjoy! You won't be disappointed!

Ingredients

• 3 1/3 cups whole wheat flour
• 1 tablespoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 2 cups granulated sugar
• 1/2 cup egg substitute
• 1/2 cup apple sauce
• 1/2 cup skim milk
• 2 large eggs
• 2/3 cup water
• 1 (15-ounce) can pumpkin
• Cooking spray
• 1/3 cup chopped pecans

Preparation

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through allspice) in a bowl.

Place sugar, egg substitute, applesauce, milk, and eggs in a large bowl; beat with a mixer at high speed until well blended. Add 2/3 cup water and pumpkin, beating at low speed until blended. Add flour mixture to pumpkin mixture, beating at low speed just until combined. Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Sprinkle pecans evenly over batter. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

Whole wheat pumpkin pancakes

To die for-- try it with sugar free syrup! (It may take awhile to get used to but the difference in calories is amazing... a 1/2 cup of regular maple syrup has OVER 400 calories! That is JUST in the syrup alone! If you switch to sugar-free syrup you can have a 1/2 cup for around 50-60 calories!)

These pancakes are to DIE for!!

• 
  
• 1 1/2 C. whole wheat flour
• 1 t. baking soda
• 2 t. baking powder
• 1/4 t. salt
• 1 t. ground cinnamon
• 1/2 t. ground ginger
• 1/2 t. ground nutmeg
• 1 C. skim milk
• 1 C. canned pumpkin puree
• 2 egg whites
• 2 T. olive oil
• 1 t. vanilla
• 2 T. dark brown splenda sugar

Mix and pour pancakes on a hot griddle. Perfect for the autumn/fall season or just for anytime of year!