Pumpkin Pie

2 eggs
1 regular(15 oz) can plain pumpkin
7 tbs splenda
1/2 tsp molasses
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
5 tbs silk spy cream
3/4 cup unsweetend vanilla soy milk
2 tbs cornstarch

Mix ingriedients in order, pour into pre made pie shell.  Bake 14 min
at 425 degrees.  Lower heat to 350 degrees, bake 40-45 min or until
knife comes out clean.

Cuban Pumpkin Soup

1 oz butter

1 onion, diced

2 pounds peeled and diced pumpkin

2 tsp. diced Chile pepper

5 cups chicken stock

2 springs fresh thyme

salt and freshly ground pepper

1/2 cup cream

SPICED CREAM TOPPING:

1/2 cup cream

1/4 tsp. each ground cumin, coriander, cayenne pepper

Chopped chives

Melt butter in a heavy sauce pan and saute the onion until tender.

Add the pumpkin, chile pepper, stock, thyme, salt and pepper. Cover

and simmer until the pumpkin is tender. Puree until smooth. Before

serving, stir in the cream.

To make the topping, lightly whip the cream with the seasonings.

Ladle the soup into bowls and top with a little of the whipped cream

and some chopped chives.

Serves 4-6

Maple Pumpkin Muffins

2 cups flour
3/4 cup brown sugar
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. each baking soda, pumpkin pie spice
1/4 tsp. salt
2 eggs
1 cup canned pumpkin
3/4 cup evaporated milk
1/4 cup vegetable oil
3 tbsp. maple syrup, divided
1/2 cup chopped pecans
1 pkg. (3 oz.) cream cheese, softened
Topping
1/4 tsp. chopped pecans
2 tsp. brown sugar
Directions
Muffins: In a large bowl, combine flour, brown sugar, baking
powder, cinnamon, soda, pumpkin pie spice and salt. Whisk eggs,
pumpkin, milk, oil and 1 tbsp. maple syrup; stir into dry ingredients
just until moistened. Fold in pecans. In a small bowl, beat cream
cheese and 2 tbsp. brown sugar and remaining maple syrup until smooth.
Gently stir into batter until mixture appears swirled. Fill greased
or lined muffin cups about 3/4 full in 12 cups. Combine topping;
spread over batter. Bake at 400º F 20 – 25 minutes or until toothpick
inserted in center comes out clean.
Makes 12 muffins.

PUMPKIN-CLOVE PANCAKES

2 cups all purpose flour

6 tablespoons (packed) brown sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cloves

1/2 teaspoon salt

1 2/3 cups buttermilk

3/4 cup canned solid pack pumpkin

3 large eggs

2 tablespoons (1/4 stick) butter, melted

4 tablespoons (about) butter

Pure maple syrup

Preheat oven to 250?F. Mix first 6 ingredients in large bowl to  blend.

Whisk buttermilk, pumpkin, eggs and melted butter in medium  bowl until

well blended. Add to dry ingredients and whisk until  smooth.  Melt 1

tablespoon butter in large nonstick skillet over medium heat.  Working

in batches, drop batter by 1/4 cupfuls into skillet. Cook  pancakes

until bubbles form on top and bottoms are golden brown,  about 2 1/2 minutes.

Turn pancakes over. Cook until bottoms are  golden brown, about 2 minutes.

Transfer to baking sheet; place in  oven to keep warm up to 20 minutes.

Repeat with remaining batter,  adding more butter to skillet as necessary

for each batch.  Serve pancakes hot with maple syrup.

Makes about 15.

Cuban Pumpkin Soup

1 oz butter

1 onion, diced

2 pounds peeled and diced pumpkin

2 tsp. diced Chile pepper

5 cups chicken stock

2 springs fresh thyme

salt and freshly ground pepper

1/2 cup cream

SPICED CREAM TOPPING:

1/2 cup cream

1/4 tsp. each ground cumin, coriander, cayenne pepper

Chopped chives

Melt butter in a heavy sauce pan and saute the onion until tender.

Add the pumpkin, chile pepper, stock, thyme, salt and pepper. Cover

and simmer until the pumpkin is tender. Puree until smooth. Before

serving, stir in the cream.

To make the topping, lightly whip the cream with the seasonings.

Ladle the soup into bowls and top with a little of the whipped cream

and some chopped chives.

Serves 4-6