1 cup canned pumpkin
½ cup sugar
1/4 cup vegetable oil
1/2 cup applesauce
2 eggs
1½ cups flour
1 teaspoon baking  powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup raisins 
 

1. Preheat oven to 350°F.
2. In a large bowl, stir together pumpkin, sugar, oil, applesauce and eggs.
3. In a separate bowl, combine remaining ingredients, except raisins.
4. Add flour mixture to large bowl.  Stir until moist.  Stir in raisins.
5. Pour batter into a greased loaf pan.
6. Bake for 1 hour and 10 minutes.

Serving size: 1/8 of recipe (112g)
Servings:1 

Total Fat 8g

For the best buy, choose pumpkins with bright orange skins without spots.

To prepare pumpkins, rinse and remove skin, cut into small pieces and remove seeds before cooking.  Boil wash skin, cut into small pieces and remove seeds before cooking. Boil small pieces for 10-20 minutes.

To keep fresh, store in a cool dry place for up to 1 month.

Pumpkin contains vitamin A, which is good for healthy eyes and skin.

Chop cooked pumpkin, lightly butter and serve hot.

Add canned pumpkin to pancake batter.

Scoop seeds from pumpkin. Salt them lightly and bake at 350° F for 15 minutes.

Remember to rinse all fruits and vegetables before using.

1 package (3.4 ounces) instant vanilla pudding
1¼  cups canned pumpkin
1½  cups low-fat milk*
1 teaspoon cinnamon or pumpkin pie spice

1. Combine all ingredients in a medium bowl.
2. Mix with a spoon or whisk until smooth.
3. Refrigerate for at least 1 hour.
4. Serve and enjoy!
5. Refrigerate leftovers.

*If using non-fat dried milk (NFDM), mix 1½ cups of water with ½ cup NFDM and add to recipe. 

Total Fat  1.5g