Pumpkin!

Here are some great pumpkin recipes sent to us by our leader, Pam! Thanks Pam. I love Pumpkin and can hardly wait to try these. ********** PUMPKIN FLUFF -

1 large can pumpkin 1 package sugar free instant butterscotch pudding mix 1 package sugar free instant vanilla pudding mix 3 cups skim milk pumpkin pie spice to taste Mix milk and pudding mixes with hand blender. Add pumpkin and spice; mix well. Chill 1 hour 6 Servings, 3 Points each *********** NO-COOK PUMPKIN MOUSSE - 1 can of pumpkin (15 ounce) 12 ounce carton of FF whipped topping 1 large package of sugar free instant pudding and pie mix (6 serving size)...vanilla or butterscotch 3 cups of skim milk 1tsp. ppie spice or to taste Prepare the pudding with skim milk - whip in the pumpkin and Cool Whip and you're done! Servings 12 @2pts ********** PUMPKIN MUFFINS 1 WHITE CAKE MIX OR Spice Cake Mix 1 REG SIZE CAN OF PUMPKIN 1/2 CUP WATER 1 TBS OF PUMPKIN PIE SPICE 2 TSP OF VANILLA MIX AND BAKE; 24 MUFFINS AT 2 PTS EACH. TRY WITH A LITTLE FAT FREE COOL WHIP YUMMY....use bake instructions on cake box ********** ANOTHER PUMPKIN FLUFF- 1 Cup = 1 Point 1 pkg sugar-free vanilla pudding 1 can pumpkin 1 tsp pumpkin pie spice 1 tsp vanilla dash nutmeg 1 pkg sweetener or 1 tsp Splenda 1 8 oz tub fat-free Cool Whip Mix together vanilla pudding, pumpkin, pumpkin pie spice, vanilla, nutmeg & sweetener. Fold Cool Whip into pumpkin mixture - CHILL. ********** YET ANOTHER CRUSTLESS PUMPKIN PIE 15 oz canned pumpkin 12 oz fat-free evaporated milk 3/4 cup regular egg substitute 1 tsp vanilla extract 3 tsp pumpkin pie spice 1/2 cup Splenda Whisk all ingredients together and pour into sprayed 9 inch pie plate. Bake 15 min at 400, reduce heat to 325 and bake for additional 30-45 min 8 servings, 2 Points per serving. ********** CARROT CAKE MUFFINS - 3 Points, 14 Servings Yummy 1 box Angel Food cake mix 2 t. cinnamon 1 pkg. (1 oz.) Jello SF instant butterscotch pudding mix 1 c. shredded carrots 1 can (15 oz.) crushed pineapple in juice, un-drained 1 can (15 oz.) pure pumpkin 1/2 c. raisins Preheat oven to 350. Spray muffin tin with Pam. Mix cake mix, cinnamon, pudding mix, carrots, pineapple, and pumpkin. Fold in raisins if using. Spoon 1/2 cup batter into each muffin well. Fill any unused wells with water. Bake 50-60 minutes or until toothpick inserted in the middle comes out clean. ********** CRUSTLESS PUMPKIN PIE 1 - 15 oz. can solid pack pumpkin 1 - 12 oz. can fat free evaporated milk 2 egg whites egg substitute equivalent to 2 eggs 3/4 cup Splenda (or other sugar substitute) 1 tsp. Cinnamon 1/4 tsp. All Spice 1/4 tsp. Ginger 1/8 tsp. Salt 1/2 cup graham cracker crumbs In mixing bowl combine the pumpkin, milk, egg substitute, egg whites and Splenda; beat until smooth. Add the spices and salt; beat until well mixed. Stir in the graham cracker crumbs. Pour into a sprayed 9" pie plate. Bake at 325 degrees for 50 - 55 minutes or until knife inserted near center comes out clean; cool. Makes 8 servings/2 Points each