From the startingcooking.com blog we have 9 Healthy Halloween Treats.

9 Healthy Halloween Treats

posted Oct 29, 2007 in Other by Jessica Howard

It was still summer when giant bags of Halloween candy started appearing on store shelves. Then, the bakeries and cafes upped the ante, pushing the fluourescent-orange-frosted cupcakes and cookies. You’re conflicted: the adult in you hates Halloween hype, but the 10-year-old still salivates at the sight of all that sweet stuff. The good news is that you and your kids can enjoy plenty of Halloween goodies without going into sugar shock. Here are some ideas for Halloween treats with a healthy twist.

Halloween Recipes – Halloween Pumpkin Pudding 

Double Decker Pumpkin Pudding

1 can pumpkin (16 oz)
3/4 cup sugar
1 can evaporated milk (5 &1/3 oz)
2 eggs
1/4 cup margarine, melted
1 t. pumpkin pie spice
1/2 cup finely chopped pecans
1 pkg. spice cake mix (1 layer size)
Whipped cream, optional

In large bowl, mix pumpkin, sugar, milk, eggs, butter and pumpkin pie 
spice.
Beat until well mixed. Fold in pecans. Pour into greased 13 x 9″ baking 
pan.
Prepare cake mix according to pkg. directions. Spread cake batter over
pumpkin mixture. Bake, uncovered at 325 until cake tests done, about 45
minutes.
If desired, top with whipped cream. Serves 12

The link below contains our recipes for Baked Pumpkin Seeds.

Baked Pumpkin Seeds

Lots of people are baking pumpkin seeds tonight and lots of pumpkin seed eating will follow.

Pumpkin Roll Cake

2 teaspoons confectioner’s sugar
3 large eggs
1 cup granulated sugar
3/4 cup self-rising flour — cake flour
2/3 cup pumpkin puree
2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon vanilla
1 teaspoon fresh lemon juice
icing
1 cup confectioner’s sugar
8 ounces neufchatel cheese
1 teaspoon vanilla

Preheat the oven to 325 F. Spray a jellyroll pan with nonstick spray and sprinkle lightly with flour. Dust a clean dish towel with 1 teaspoon of the confectioners’ sugar.

Combine the eggs, granulated sugar, flour, pumpkin, cinnamon, ginger,nutmeg, vanilla and lemon juice; beat well. Pour into the pan and bake 15 minutes. Let cool 5 minutes, then invert onto the dish towel. Sprinkle the cake with 1 teaspoon of confectioners’ sugar, then roll up the cake and towel together, jellyroll style. Let cool.

Cream the icing ingredients in a large bowl. Unroll the cake, spread the icing on top, then reroll the cake without the towel. Refrigerate until chilled. Sprinkle with the remaining 1 teaspoon of confectioners’ sugar.

Pumpkin Cheesecake

2 2/3 c. cottage cheese, fat free
1/2 c. plain nonfat yogurt
1/4 cup splenda, spoon able (bulk)
2 egg whites
1 tsp. vanilla extract
1 c. pumpkin, canned
1/3 cup apple juice, frozen concentrate — thawed
3 tablespoons all-purpose flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. cloves

Place first 5 ingredients in food processor; process until smooth, about 2 minutes.

Add pumpkin and remaining ingredients; process until combined. Pour into a 9-inch nonstick pie pan; bake in preheated 350-degree oven for 1 hour.

Let cool. Cover; refrigerate until firm, at least 5 hours or overnight.

NOTES: SERVING SUGGESTION: Drizzle 1 oz. melted chocolate over finished cake. Decorate as desired with 1/4 cup whipped topping.

More Cheesecake Recipes