Its fall here in the U.S., which means its Halloween and Thanksgiving season.....time for pumpkin!!! Here are some pumpkin dessert recipes. I tried the muffins and they were quite delish!!! (These recipes are from www.fatfreevegan.com)



Creamy Pumpkin Smoothie
1 15oz can Pumpkin
1/2 c Soy Milk
1T. Maple Syrup or Agave Nectar
1t Pumpkin Pie Spice
1 Banana
1/3 c. Apple Juice Concentrate
Ice

Process all ingredients in a blender until smooth.

Pumpkin Spice Muffins
Submitted by: Danamarie

I made these muffins for dinner tonight – they were kid-friendly and good. I got the recipe from the PCRM web site.

Makes 10 to 12 muffins

These fat-free muffins are moist and delicious.

2 cups whole wheat or whole wheat pastry flour
½ cup sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 15-ounce can solid-pack pumpkin
½ cup raisins

Preheat oven to 375°F.

Mix flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.

Add pumpkin, ½ cup of water, and raisins. Stir until just mixed.

Spoon batter into oil-sprayed muffin cups, filling to just below tops.

Bake 25 to 30 minutes, until tops of muffins bounce back when pressed lightly. Remove from oven and let stand 5 minutes. Remove muffins from pan and cool on a rack. Store cooled muffins in an airtight container.

Recipe from Healthy Eating for Life for Children by PCRM nutrition director Amy Lanou, Ph.D.

Note: You may replace the pumpkin with 1 1/2 cups of cooked yams.
These muffins are very moist.

Pumpkin Mousse with Gingersnap Crumbs
from the recent soyfoods.com newsletter.

Serving Size : 4

1 10 oz package Silken tofu (soft variety) — (1 oz.) (1 to 10)
1/2 cup Maple syrup
1 tsp Grated lemon zest
2 Tbsp Fresh lemon juice (possibly more)
1 1/2 tsp Vanilla extract
1/2 tsp Cinnamon — ground
1/4 tsp Ginger
1 Pinch Ground cloves
1 Pinch Salt
3 cups Solid pack pumpkin or fresh cooked pumpkin — (29 oz. can)
8 Gingersnaps (2-inch diameter) crushed
with rolling pin

Place everything except pumpkin and gingersnaps in a blender, and puree until smooth. Add half the pumpkin and puree again. Transfer to a medium-sized bowl and beat remaining pumpkin with a whisk until the mixture becomes uniformly creamy. Taste to see if it needs more lemon juice. Cover tightly and chill for several hours or overnight, so the flavors combine and deepen. To serve, spoon the mousse into bowls and sprinkle with gingersnap crumbs. Serve immediately so crumbs don’t turn soggy.

Serves 4. Per serving: 273 calories, 6 g total protein, 3 g soy protein, 56 g carbohydrates, 4 g total fat, 0.6 g saturated fat, 0 mg cholesterol, 7 g dietary fiber, 113 mg calcium, 34 mcg folate, 400 mg sodium.