medium banana, mashed well with a fork 2 tablespoons pure pumpkin
cup fat-free liquid egg substitute 1 tablespoon fat-free cottage cheese
2 no-calorie sweetener packets ВЅ teaspoon pumpkin pie spice Вј teaspoon vanilla extract Dash of salt Directions
Combine all ingredients in a bowl with 3 tablespoons of water. Stir until thoroughly mixed.
In a pan sprayed with nonstick spray, over medium heat, drop batter into pan to form 3 pancakes. Once pancakes begin to look solid (about 3 minutes), gently flip.
Cook for about 3 more minutes or until both sides are lightly browned and insides are cooked through. MAKES 1 SERVING CHEW ON THIS: Pumpkin is a great substitute for oil, butter, and other fatty ingredients used in baking. upside-down pumpkin cheesecake PER SERVING (1/10th of recipe): 121 calories, 1g fat, 204mg sodium, 23g carbs, 1.5g fiber, 6g sugars, 5g protein 
This recipe was inspired by a Hungry Girl subscriber named Suzanne. Thanks, Suz! Ingredients One 15-ounce can pure pumpkin One 8-ounce container Cool Whip Free One 8-ounce container fat-free cream cheese, at room temperature 7/8 cup fat-free sour cream (almost 1 cup but not quite) 3ВЅ sheets (14 crackers) low-fat honey graham crackers, crushed Вѕ cup to 1 cup Splenda No Calorie Sweetener (granulated) 1 tablespoon lemon juice 2 teaspoons pumpkin pie spice Directions
Combine cream cheese, Cool Whip, sour cream, lemon juice, and Splenda (adjust Splenda amount based on how sweet you like your cheesecake). Stir until thoroughly blended.
Add pumpkin and pumpkin pie spice. Mix well. Spoon mixture evenly into a wide serving bowl. Top with crushed graham crackers. Chill in the fridge for a few hours, then enjoy. Mmmmmmmm. . pumpkinlicious! MAKES 10 SERVINGS
