need pumpkin/fall recipes!

does anyone have any bariatric friendly pumpkin/fall recipes?   mmm I am craving it after seeing all the pumpkin and fall baked goods in the grocery store!  thanks!

I've made two batches of these already !!!

Pumpkin Chocolate Chip Cookies
1 cup canned pumpkin
1 cup splenda
1 snack size pre-measured cup of No Sugar Added Natural Applesauce
1 egg (use Egg Beaters for no fat!)
2 cups white whole wheat flour
2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp salt
1 tsp baking soda
1 tsp fat free milk
1 tbsp vanilla extract/or sf vanilla syrup
2 cups semisweet chocolate chips (I used about 1/2 cup and used these sugar free chips: http://www6.netrition.com/sensato_sf_choco_chips.html
1/2 cup chopped walnuts (optional)
1 scoop unflavored or vanilla protein powder (optional) *I forgot this, so I don't know if this would change the taste of the recipe!

1. Combine pumpkin, splenda, applesauce and egg in bowl. In seperate bowl stir together flour, baking powder, ground cinnamon and salt. Dissolve the baking soda with the milk and then stir in. Add flour mixture to pumpkin mixture and mix well.

2. Add vanilla, chocolate chips and nuts.

3. Drop by spoonful on greased cookie sheet and bake in pre-heated at 350* for 9-10 minutes.

1 Can pumpkin, not pumpkin pie mix
4 eggs
3/4 cup unsweetend apple sauce
1 cup Kellogs Allbran cereal
2 cups flour ( I used 1 cup white and 1 cup wheat)
2 cups splenda
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp allspice
Optional Walnuts 
Optional Unflavored protein powder (2 scoops)

Directions

Preheat oven to 350 degrees:
In a large bowl, beat eggs until foamy, add pumpkin, apple sauce and cereal and mix. Sift in flour, baking powder, baking soda, salt, spices and splenda and stir to blend. Pour batter into a greased 10" bunt or tube pan. Bake for 1 hour and 10 min. Cool completely before removing from pan. Recipe also makes 48 mini muffins.

Number of Servings: 24

 I made these as mini muffins and took them to the LIPO support group that I attend and they were a HUGE hit. 

I entered this into a Soup Contest at a local grocery store.  It was well received and you'll get about 12 cups total as I recall.

Pumpkin Soup With Bacon And Gorgonzola
Ingredients

    * 30 oz pumpkin; pureed
    * 20 oz potato; diced
    * 6 oz carrot; chopped
    * 12 oz onion; chopped
    * 6 oz celery; chopped
    * 4 cloves garlic; minced
    * 1 tsp salt
    * 1 tsp white pepper
    * 4 cups vegetable broth
    * 1 cup whole milk
    * 0.5 cup heavy cream
    * 10 slices bacon; cut into strips
    * 12 tbsp Gorgonzola crumbles

Directions

   1. In a heavy dutch oven, render bacon into bacon bits and put aside
   2. Drain off all but 1 or 2tbsp of bacon fat Add onions, carrot, celery and salt, coo****il vegetables are soft and onions are translucent
   3. Add garlic and cook a few minutes longer
   4. Add potato and vegetable broth, simmer until potatoes are soft
   5. Puree soup using a stick blender
   6. Add pumpkin, milk and heavy cream, stir to combine
   7. Add pepper and season to taste
   8. Place 2 cups in a bowl with 1 tbsp bacon and 2 tbsp Gorgonzola

Pumpkin Fluff/Pudding/Dip/Whatever you wanna call it!

1 (15oz) can pumpkin puree
1 (1oz) pkg instant sf vanilla pudding mix
1 c. milk
1 t. cinnamon
dash of cloves
1/2 t. vanilla
3 T. Splenda Granular
2 1/2 c. Whipped Cream or Cool Whip

Beat pumpkin and pudding mix, milk, spices and splenda. Fold in Whipped cream. Chill well.

Double Layer SF Pumpkin Pie

 

4 ounces cream cheese, softened

1 tablespoon fat free milk

1 tablespoon Splenda Granular

1 1/2 cups frozen NSA cool whip thawed

1 (9 inch) prepared graham cracker crust

1 cup cold milk fat free

2 (3.5 ounce) packages SF instant vanilla pudding mix

1 (15 ounce) can solid pack pumpkin puree

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

 

In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and Splenda until smooth. Gently stir in whipped topping. Spread into bottom of crust.

Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer. Refrigerate 4 hours, or until set.

 

wow thanks everyone!  these all sound so good!!  looks like i will be baking soon!

How funny! I was just posting a 'apple/fall recipe' thread, when i saw yours & figured I'd check it out. It looks like you have a lot of great recipes here. Although I'm not a huge fan of pumpkin, I would like to try pumpkin soup one time, just to say I've tried it. My Mom makes pumpkin fluff for Thanksgiving & its always a hit & no one even knows that it contains no 'real' sugar.

Good luck! I'm going to post my thread now, so stop by & you may get more ideas!

-Erika

Pumpkin Protein Shake