Fresh pumpkin is better than canned pumpkin...

"Canned" isn't always a bad word. You have your, canned tuna and canned tomatoes that have a place in the pantry of any great cook. The same rule applies for pumpkin. Canned pureed pumpkin from the grocery store often produces a more reliable and consistent result--especially in baking. If you insist on using fresh pumpkin (and, let's be honest, preventing your guests from enjoying the traditional flavors of the fall) be sure to use sugar pumpkins; the pumpkins you buy to carve at Halloween are watery, mealy, and not great for recipes. But I say long live canned pumpkin--at least for the season!  

I won’t give you the recipe for the pumpkin roll-up cake we had at our Thanksgiving feast, (even though Bob is already figuring out how to make the frosting much more healthy friendly), but I will give you my favorite stand by, more healthy recipe!  

ingredients: One 15-oz. can pure pumpkin
One 12-oz. can evaporated fat-free milk
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
3/4 cup Splenda No Calorie Sweetener (granulated)
2 tsp. pumpkin pie spice

Directions:
Preheat oven to 350 degrees.

Combine all ingredients in a bowl, and mix thoroughly.

Place mixture in a baking dish (8" X 8" works well) sprayed lightly with nonstick spray, and bake in the oven for 45 minutes. (It will remain a little soft, like pie filling.)

Once ready to serve (it's delicious eaten hot or cold), cut into 9 pieces.

Makes 9 servings (Per serving - 1 piece: 65 calories, <0.5g fat, 81mg sodium, 12g carbs, 18 fiber, 7g sugar, 5g protein)