Pumpkin can be added to many dishes. It is naturally low in calories, sodium and fat. It is an excellent source of fiber and has antioxidants that help protect against cancer and other diseases.

Easy ways to use pumpkin:

1)  Combine 8 ounces Neuchaftel cheese and one cup pumpkin. Add 1/4 cup sugar, 1 teaspoon cinnamon, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg, 1/2 teaspoon ginger. Use as a fruit dip or spread on toast.

2)  Make a pumpkin smoothie with cold canned pumpkin, soy milk, vanilla yogurt, sugar and cinnamon.

3)  Stir 1 cup pumpkin into chili for a creamy texture.

3 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

2 cups sugar

4 beaten eggs

1/2 cup vegetable oil

1 cup applesauce

2 cups cooked and strained pumpkin

1/2 cup chopped nuts

Place all dry ingredients in large mixing bowl. Combine all wet ingredients in a small bowl. Make a deep well in center of dry ingredients. Pour in wet ingredients in well. Stir carefully, just enough to dampen dry ingredients. Pour into 2 loaf pans. Bake for 1 hour at 350 degrees F.

1 3-oz package sugar-free orange jello

3/4 cup boiling water

1 cup canned pumpkin

1/2 cup part-skim ricotta cheese

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

1/4 teaspoon ground nutmeg

In blender, mix jello with boiling water. Pulse until mixed through. Add pumpkin, cheese, vanilla, cinnamon and nutmeg and blend until mixed. Pour into dessert dishes or glasses and refrigerate until set. Makes 2 servings.

1 lb. can pumpkin

1 cup sugar

5 eggs

3/4 cup yogurt

2 cups flour

1/2 teaspoon salt

1 teaspoon cinnamon

2 teaspoons baking soda

2 teaspoons baking powder

1-6 oz package semi-sweet chocolate chips

1/2 cup-1 cup walnuts

Combine all ingredients and bake in a well greased and floured loaf pan at 350 degrees F for 1 hour.

Top will crack. Inserted toothpick in center should come out clean.

This is my mother's recipe. She always dusted it with more cinnamon when it was done!

2 eggs

3/4 cup sugar

1/2 teaspoon salt

1/2 teaspoon ginger

2 teaspoons cinnamon

1 1/2 cups canned pumpkin

1 1/2 cups whole milk

2 Tablespoons melted butter

Combine ingredients. Pour into 9 or 10 inch pie plate. Bake at 450 degrees F for 10 minutes. Reduce heat to 325 degrees F for 25-30 minutes. Toothpick inserted in center should come out clean. Makes 1 pie.

1/2 cup shortening

1 cup granulated sugar

2 eggs

1 1/2 cups flour

1 teaspoon cinnamon

4 teaspoons baking powder

1/4 teaspoon salt

1 cup cooked pumpkin

1/2 cups chopped nuts, optional

Cream together shortening and sugar. Add eggs and beat well. Whisk  together flour, cinnamon, baking powder and salt. Add to creamed mixture with pumpkin. Mix well. Drop from teaspoon onto greased cookie sheet. Bakee at 350 degrees F 12-15 minutes. Makes 3 dozen.