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Photo of: Pumpkin Parfait by Jo

Pumpkin Parfait by Jo

Submitted by: Jo 
Home Town: Provo, Utah, USA
Living In: Montrose, Colorado, USA
A sweet and light frozen parfait of pumpkin and warm spices is made with vanilla ice cream for a creamy texture. The frozen dessert is cut into squares and served with a spoonful of cinnamon whipped cream on each serving. 
Photo of: Pumpkin Delight

Pumpkin Delight

Submitted by: Annette Clark 
In this low calorie dessert, a low-fat graham cracker crust is filled with pumpkin puree blended with a package of sugar-free vanilla pudding mix, skim milk, pumpkin pie spice and whipped topping. 
Photo of: Pumpkin Custard Pie

Pumpkin Custard Pie

Submitted by: SARALAUGHS52 
A hot pumpkin custard filling made with eggs, cream and pumpkin puree is spiced with ginger and cinnamon and baked in a chilled pie crust. 
Photo of: Spiced Pumpkin Pie

Spiced Pumpkin Pie

Submitted by: SHELLYGIRL814 
Living In: Wakefield, Massachusetts, USA
This pie uses egg substitute and nonfat evaporated milk, and may be baked in an oil-based crust. It tastes as great as the pumpkin pie Grandma used to make! 
Photo of: Pumpkin Chiffon Pie IV

Pumpkin Chiffon Pie IV

Submitted by: BEENER 
Using sugar-free instant pudding and lite whipped topping in this pumpkin chiffon pie makes for a lighter - but just as delicious - treat for holiday celebrations! 
Photo of: Pumpkin Cheese Pie

Pumpkin Cheese Pie

Submitted by: TAYLORSARK 
Tasty cheesecake-like pumpkin pie. 
Photo of: Sara's Awesome Pumpkin Bread

Sara's Awesome Pumpkin Bread

Submitted by: Sara 
The scent of pumpkin pie spice wafts from the oven when baking these two moist pumpkin loaves made with a vegetable oil and pumpkin puree batter. 
Photo of: Pumpkin Chiffon Pie II

Pumpkin Chiffon Pie II

Submitted by: Sandy 
There 's non-fat milk, reduced fat graham crackers, and sugar free pudding in this guilt-free delicious pie, but no one will be able to guess. The filling turns out rich and creamy, and it 's ready to serve after chilling in the fridge. 
Photo of: Pumpkin Scones

Pumpkin Scones

Submitted by: MARBALET 
Only two tablespoons of butter are used in these spiced low-fat scones which use pumpkin puree and eggs to moisten and bind the dough. 
Photo of: Pumpkin Pie I

Pumpkin Pie I

Submitted by: Carla A. 
This is the only pumpkin pie recipe I've ever used. It's been in the family for at least sixty years! Since, in our family, one pie is never enough, I like to triple the filling recipe and divide it into two pie shells, since, as my Mom always says, "No body likes a skimpy pie!" (Of course, this will add a few minutes to the baking time, too.) 
 
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