5 butter pumpkin points Recipes

canned pumpkin, light soymilk , i use silk plain light, better n peanut butter spread, fat free egg substitute, bisquick reduced-fat baking mix, splenda granular, sugar substitute, pumpkin pie spice, vanilla extract

canned pumpkin, egg beaters egg substitute, skim milk, salt, pumpkin pie spice, all-purpose flour, apple butter, cool whip free

fresh corn kernels, corn oil, salt, freshly ground pepper, pecan cornbread (recipe follows), slightly stale, cut into 1/2 cubes, shallot, minced, cooked lobster meat, roughly chopped, cream cheese, softened, worcestershire sauce, prepared mayonnaise, freshly ground nutmeg, on high heat , in a medium skillet, brown the corn kernels in the corn oil and season lightly with salt and pepper to taste. remove pan from heat and put cooked corn kernels into a large mixing bowl. stir in remaining ingredients, blending well. form lobster cakes with a two oz scoop. (make approximately twenty cakes.) cakes may be prepared to this point and refrigerated up to two days., presentation, pecans, pecan cornbread, dried slightly at room temperature, clarified butter or olive oil for sauteing, in a food processor , pulse pecans and pecan cornbread until finely ground. press cakes into crumb mixture, and then saute in clarified butter or olive oil on medium heat until lightly browned and warmed through. place on warmed plate and drizzle with pumpkin ginger creme fraiche (recipe follows).

canned pumpkin, butter, chopped onion, water, fat free chicken broth, splenda brown sugar blend, salt, pepper, cinnamon, nutmeg, freshly shredded romano cheese (to garnish )