Instead of adding pumpkin to ready made pasta sauce you can make a sauce using a 15 oz. can of pumpkin ,1/4 cup of peanut butter, 1/4 cup low sodium soy sauce, 3 cloves garlic, 1/8 tsp. ginger, pinch of red chili flakes, and 3 ladles of pasta water for a wonderful pasta sauce.

I use Pumpkin instead of squash as a side dish, I tell my kids and my husband its squash. I add cinnamon and a hint of brown sugar they have no idea what they are eating and they looovvvvveee it

I make a lo-cal version of mac and cheese using pumpkin. These are the amounts I use to make this dish for myself; you may find it is enough for two people, but I'm a big eater and it's healthy. I combine about a 1/2 to 3/4 cup of pumpkin, 3 tbsps. of fat free philly cream cheese spread, 2 tbsps. of fat free or plain soy milk, and 1 tbsp. of smart balance fat free squeeze butter. Mix and heat until creamy in a sauce pan. I add salt and pepper and the following are optional, so you can alter the spices to create a flavor suitable to your preference. I enjoy: a few dashes of hot sauce, dried onion flakes or powder, and parsley. Then I add the crab and cooked macaroni noodles, but instead of noodles I usually go with cooked spaghetti squash (this is a real lo-calorie dish for people counting) You may need to add more salt and/or pepper if using the squash unless you season while it cooks. Mix everything together and then I add either grated parmesan cheese, fat free or 2% Kraft singles, or a few laughing cow lite gourmet cheese bites (try different flavors of cheese). Once the cheeses melt into the mixture I stir in some nutmeg and toss everything in a casserole dish, sprinkle with fat free pringles (I like using the sour cream and onion), part of a 100 calorie pack ritz or cheez-it crackers work well too. Then, I usually add a sprinkle of parmesan cheese and broil until lightly browned. This dish is versatile, and you can experiment with different ingredients. Sometimes I add vegetables like: roasted red peppers, tomatoes, zucchini, spinach, or mushrooms. You can use shrimp, chicken, salmon, or omit meat altogether. That's why I love this recipe, use can use your imagination, and that's the pleasure of cooking. So, have fun and enjoy the rewards, Yummy!!!

1 small can or half large can of pumpkin (not pie filling) 2 teaspoons olive oil 1 med onion sliced 6 peeled cloves of garlic whole 10 red tomatoes cut in half 6 seeded jalepenos one green bell pepper seeded halfed course salt to taste and pepper to taste toss all veggies in oil salt and pepper spread on a flat baking pan place under grill in oven on high for ten min till slightly charred allow to cool when cooled put the veggies in the blender or food processor till it looks like salsa place in a bowl and stir in the pumpkin until blended. serve chilled with tortillia chips or where ever you like to use salsa

Crustless Pumpkin Pie (whole pie is 6 points for Weight Watchers) 1 can 15oz. Pumpkin ½ cup Egg Beaters or 4 egg whites ½ cup Skim Milk ½ cup Splenda ½ tspn Salt 1 tsp. Pumpkin Pie Spice Bake at 400 for 15 min, then 375 for 45-50 min

I am looking for: 1 a pumpkin soup recipe thick and hearty with white pepper etc. 2 a pumpkin side dish that one would serve like baked squash.