Pumpkin Pasta 
Cook Time: 30 minutes 
Total Time: 30 minutes
      12 ounces uncooked penne pasta
·       2 tsp olive oil
·       1 medium onion, finely chopped
·       2 cloves garlic, finely chopped
·       2 small zucchini, halved lengthwise, then sliced
·       1/2 tsp dried thyme
·       1 tsp dried sage
·       1 15 ounce can pure pumpkin
·       1 cup part skim ricotta cheese
·       1/2 cup water reserved from pasta pot
·       1/2 cup shredded parmesan cheese
Preheat oven to 400 degrees.  
Cook pasta in a large pot of boiling water according to directions on package, less 2 minutes, and reserve 1/2 cup of cooking water when done.
Meanwhile heat oil in large skillet. Sauté onions and garlic for 5-6 minutes, until softened. Stir in zucchini and herbs, and sauté for 3-4 minutes.
Stir in canned pumpkin and ricotta cheese.
Empty drained pasta plus 1/2 cup of reserved cooking water into skillet and mix well.
Spoon pasta into a 11 x 7 baking dish. 
Sprinkle parmesan cheese on top. Bake for 10-15 minutes.
Serves 6
Per Serving: Calories 349, Calories from Fat 71, Total Fat 7.7g (sat 3.4g), Cholesterol 18mg, Sodium 168mg, Carbohydrate 54.4g, Fiber 5.2g, Protein 15.9g
Pumpkin Soup
Cook Time: 25 minutes
Total Time: 25 minutes
·       1 tbsp olive oil
·       1 small yellow onion, finely chopped
·       2 garlic cloves, minced
·       1 tbsp curry powder
·       1 tsp cumin
·       3 cups fat-free, low sodium chicken or vegetable broth
·       1 15-ounce can pumpkin
·       1 12-ounce can evaporated fat-free milk
·       Freshly ground Black pepper to taste
Heat oil in a large saucepan over a medium heat. Add onion and garlic and cook until softened. Stir in curry powder and cumin and cook for 1 minute. Add chicken broth and pumpkin. Reduce heat to low and simmer for 20 minutes. Add evaporated fat-free milk and cook for 2 minutes.
Transfer soup to a blender and blend until smooth.
Serves 6.
Per Serving: Calories 112, Calories from Fat 25, Total Fat 2,7g (sat 0.5g), Cholesterol 2mg, Sodium 101mg, Carbohydrate 15.6g, Fiber 2.9g, Protein 6.1g
Pumpkin Pancakes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
·       1 cup all-purpose flour
·       1/4 cup packed brown sugar
·       1 1/2 tsp baking powder
·       1/4 tsp salt
·       1/2 tsp cinnamon
·       1/2 tsp ground ginger
·       1/4 tsp nutmeg
·       1 large egg, lightly beaten
·       1 tbsp canola oil
·       1 cup nonfat milk
·       1/3 cup pure pumpkin 
Whisk flour, sugar, baking powder, salt, cinnamon, ginger and nutmeg together in a medium bowl. Combine egg, oil, milk and pumpkin in a small bowl. Stir pumpkin mixture into dry ingredients. Leave to stand for five minutes.
For each pancake, scoop 1/4 cup of batter on to a hot griddle or nonstick skillet sprayed with cooking spray. Turn pancakes when bubbles appear and edges are cooked, after about 2 minutes. Cook for 1 1/2 minutes on second side.
Makes 8-10 pancakes.
Per two pancake serving: Calories 226, Calories from Fat 46, Total Fat 5g (sat 0.6g), Cholesterol 53mg, Sodium 414mg, Carbohydrate 40g, Fiber 1.6g, Protein 4.9g