Preheat oven to 350 F. Sift dry ingredients together. Cream shortening and sugar. Add vanilla and pumpkin. Add dry ingredients and nuts. Beat until smooth. Shape cookies into 1" balls and place on a greased cookie sheet. Press flat with fork. Bake for 9 to 12 minutes.

Grease a 9 inch pie plate or a 6 x 10 inch container. Beat eggs and add pumpkin, spices, biscuit mix and sweetener mix well. Microwave on half power until thoroughly heated, stirring frequently. Pour into plate and microwave on half power 20 to 30 minutes or until set. May need to shield edges with

Fat Free Pumpkin Muffins 1/2 cup prune puree 2/3 cup packed brown sugar 1/3 cup molasses 1 cup canned pumpkin puree 1/4 cup egg substitute or 2 egg whites 1 1/4 cup flour 1/2 cup cornmeal 1 1/2 tsp cinnamon 1 tsp nutmeg 1 tsp baking soda 1/2 tsp salt Preheat oven to 400 Use either paper liners or

1 prepared pie crust 1 (15 oz.) can pumpkin puree 3/4 cup SPLENDA Granular 2 Tbsp. cornstarch 1/2 tsp. cinnamon 1 and 1/2 tsp. pumpkin pie spice 1/8 tsp. salt 1/2 cup fat free half-and-half 1/2 cup egg substitute 3 Tbsp. heavy cream 1 Tbsp. vanilla Preheat oven to 400 degrees F. Blend pumpkin puree,

these are a dense nugget, good for toasting as croutons and have them savory, or dipping them in maple syrup. you can add sweetener of choice if you want more of a cake. they have a brownie like texture.

I found this recipe on another website where people post recipes that are WW friendly. I decided to try and make it gluten-free and they were just delicious. This recipe makes 6 - 4 pancake servings and the WW points are 6 per serving.