Pumpkin Recipes for the Season

Happy Thanksgiving!
I promised you a few pumpkin recipes. The first is the Smoothie, from Laura Long,our Smoothie Queen.

PUMPKIN SMOOTHIE

Place the following ingredients in a blender and mix well.

1 C. nonfat milk
1 packet WW vanilla smoothie
1/2 C. canned pumpkin
nutmeg and cinnamon , as desired
1 packet of Splenda, if desired
crushed ice

Now 2 pumpkin pie substitutes : a no-cook "pudding"
& a baked custard. I've made & enjoyed both of these.

Pumpkin Mousse

Makes 8 – 4 oz servings – 1 point each

1 cup pumpkin

2 cups skim milk

2 small boxes vanilla instant pudding (fat free/sugar free)

½ tsp cinnamon

¼ tsp nutmeg

1 cup Cool Whip Free

Mix first 5 ingredients together. Fold in Cool Whip Free.

Put in 4 oz ramekins. Chill.

Pumpkin Custard

Makes 6 servings – 1 point each

2 eggs(can use egg beaters) 1 can (15 oz) pumpkin

½ tsp salt 1 tsp cinnamon

½ tsp ginger ¼ tsp cloves

3/4 cup Splenda 1 ½ cups skim milk

Combine ingredients. Divide into 6 custard cups. Place in a baking pan with about 1 inch of water. Bake at 325 degrees for about 45 to 50 minutes.