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Mini-Pumpkins 4 ea small sugar pumpkin
3 T brown sugar substitute
2 T ground cinnamon
1 t salt Preheat oven to 350 degrees
Mix sugar substitute, cinnamon, and salt
Cut off the top of the pumpkin and scrape out all the seeds
Sprinkle each with equal amounts of seasoning mix
Replace tops back on the pumpkin
Place pumpkin in a baking pan with a little water in the bottom (approx. ¼” high)
Bake at 350 degrees for about 30 min or till tender Time Tip:
These can also be baked in the microwave on high for about 10-15 min |
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Pumpkin Cream Pie  3 ea sheets of low-fat graham crackers
1 ea can pumpkin puree (15oz)
½ c skim milk
1 pkg instant sugar-free vanilla pudding mix (1oz)
2 t pumpkin pie spice
¼ t salt
1 container fat free frozen whipped topping (8oz)—soft
Crush graham crackers and spread evenly on the bottom of an 8” pie plate
Mix together the pumpkin, milk, and instant pudding mix in a medium bowl
Stir in the pumpkin pie spice and salt
Fold in two thirds of the whipped topping
Pour into pie plate on top of graham crackers
Spread remaining whipped topping over the top
Chill for 1 hr, or until set
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