Pumpkin Pancakes
Pumpkin Nut Muffins
No-Bake Pumpkin Cheesecake

Pumpkin Pancakes 

1 cup canned pumpkin puree 

2 cups whole wheat pastry flour 

¼ cup brown sugar 

1 egg yolk 

3 egg whites 

2 cups fat-free milk 

3 Tbsp. apple butter 

2 teas. baking powder 

1 teas. baking soda 

½ teas. ground nutmeg 

½ teas. ground ginger 

Whisk the flour, baking powder, baking soda, nutmeg, and ginger together in a large bowl.  In another bowl mix the egg yolk, pumpkin, brown sugar and apple butter together until well combined.  Add the milk and stir well.  Add the liquid milk mixture to the dry mixture and stir until just combined.  In a medium bowl beat the egg whites until they are light and fluffy.  (You can use either an electric mixer, fork or whisk to do this)  Gently fold the egg whites into the pancake batter.  Lightly spray a nonstick griddle with cooking spray and place over medium high heat.  Ladle the batter by ¼ cup amounts onto the hot griddle.  Cook the pancake until evenly browned on both sides.  Serve pancakes hot. 

Recipe makes 20 pancakes  Estimated WW Smart points 3 per pancake 

Pumpkin Nut Muffins 

1 ½ cups canned pumpkin puree  

½ cup white whole wheat flour 

¾ cup allpurpose flour 

¾ cup sugar 

2 large egg whites 

1 teas. baking soda 

¼ teas. salt 

½ teas. baking powder 

2 teas. pumpkin pie spice 

¼ teas. nutmeg 

¼ teas. cinnamon 

1 ½ teas. vanilla extract 

2 Tbsp. vegetable oil 

½ cup chopped pecans 

Preheat oven to 350 degrees F.  Line a 12-cup muffin tin with paper liners.  Lightly spray the paper liners with cooking spray.  In a medium bowl combine the whole wheat flour, flour, sugar, baking soda, baking powder, salt, pumpkin spice, nutmeg, sugar and cinnamon and  whisk together.  In another bowl place the pumpkin puree, oil, egg whites and vanilla and beat these ingredients at medium speed with an electric mixer until the mixture is thick.  Scrape down the sides of the bowl.  Add the flour mixture to this wet mixture and blend on low speed until combined.  Do not over mix.  Fold in the chopped pecans.  Spoon the batter into the prepared muffin tins and bake on center rack of oven until a toothpick inserted in the center of the muffin comes out clean, about 25-26 minutes.  Allow muffins to cool at least 15 minutes before serving. 

Recipe makes 12 servings  Estimated WW Smart points 6 per serving 

No-Bake Pumpkin Cheesecake 

½ cup canned pumpkin puree 

4 oz. whipped topping, thawed  

8 oz 1/3 less fat cream cheese 

¼ cup brown sugar (not packed) 

1 teas. vanilla 

1 teas. cinnamon 

1 teas. pumpkin pie spice 

1 9-in.reduced-fat  graham cracker crust 

Whip the cream cheese, pumpkin puree, vanilla, cinnamon, pumpkin pie spice and brown sugar together until fluffy. Add the whipped topping and whip until smooth.  Spoon this mixture into the graham cracker crust.  Place pie in refrigerator for several hours until firm. 

Recipe makes 10 servings  Estimated WW Smart points 8 per serving