Time for Pumpkin!

Pumpkin Roll

15 servings
3 points

1 Angel Food Cake Mix - the 1 Step

1 cup cold water

1 can (15oz) pumpkin

1 TB pumpkin pie spice

Filling:
1 (8oz) FF Cream cheese

1 (3 oz) SF FF Cheesecake pudding mix

1 (8 oz) FF Cool Whip Pumpkin pie spice to taste

Preheat oven to 350* Line a jelly roll pan with waxed paper. Spray lightly with Pam. Beat the cake mix and water together in a bowl for 2 or 3 minutes. Fold in pumpkin and pumpkin pie spice. Pour batter into prepared pan. Bake for 20 minutes or until the cake springs back when touched gently in the center. Let cool for 5 minutes. Put powdered sugar on a clean dish towel and flip the cake onto the towel. Carefully peel off the wax paper. Roll the cake and towel together on the longer side. Let cool for 5 or 6 hours. Beat cream cheese and slowly add Cool Whip in portions. This keeps the filling from getting lumpy. After this mixture is well blended, add the dry pudding mix and pumpkin pie spice. Carefully unroll the cake, spread the cream cheese mixture on the top. Gently roll the cake back up.

Butterscotch Pumpkin Pudding

I small package ff, sf butterscotch pudding mix

1 cup of pumpkin

2 cups ff milk

Pumpkin pie spice

Mix the pumpkin with the cold milk, add pudding mix and pumpkin pie spice, whisk for several minutes till thick, pour into 4 dessert dishes. Core or 1.5 points

Gingerbread Pumpkin Cream Tart

servings 8

estimated POINTS® value per serving 5

8 oz gingersnap cookies (1 1/2 cups)

3 Tbsp sugar

3 Tbsp chopped walnuts

3 Tbsp fat-free margarine

1 cup powdered sugar

8 oz fat-free cream cheese

1 cup canned pumpkin

2 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp ground ginger

1 tsp vanilla extract

1 cup Cool Whip Free

Preheat oven to 350. Prepare a 10" tart pan (or springform) with cooking spray, set aside. Crush cookies (1 1/2 cups). Combine cookies, granulated sugar, walnuts and margarine. Mix well. Reserve 3 Tbsp of mixture for topping. Press remaining mixture on bottom and up sides of pan. Bake for 12 minutes. Cool and set aside.To prepare filling, combine powdered sugar, cream cheese, pumkin, cinnamon, nutmeg, ginger and vanilla. Mix until smooth. Fold in whipped topping. Spread over baked crust. Sprinkle with reserved crumb mixture. Refrigerate at least 3 hours before serving.

Crustless Pumpkin Pie

Serves 8--1 Point per serving

1 can pumpkin (15 oz)

1 can fat free evaporated milk (12 oz)

1/2 cup egg substitute

1/2 tsp. salt

3 tsp. pumpkin spice

1 tsp. vanilla

2/3 cup Splenda

Combine all ingredients & beat until smooth. Pour into PAM sprayed 9" dish. Bake at 400 for 15 minutes, then reduce to 350 for 45 minutes or until a knife inserted in the center comes out clean.

Pumpkin Rice Pudding

POINTS value of entire batch = 26 Servings 9 servings = 3 pts, 12 servings = 2 pts

4 cup 1% low-fat milk

15 oz canned pumpkin

3/4 cup SPLENDA

1 tbsp pumpkin pie spice

1/2 tsp salt

1/2 cup Egg Beaters

3 cup cooked white rice

1/2 tsp vanilla

Combine first five ingredients in large saucepan. Bring to boil over med heat, stirring constantly. Gradually add small amount to Egg Beaters; return all to pan. Bring to gentle boil, stirring constantly. Remove from heat. Stir in rice and vanilla.
Pour into sprayed 13 x 9 baking dish. Bake uncovered @375 for 25-30 min until knife in center comes out clean. Serve warm or cold.