Pumpkin Pie Filling Pancake Recipes

Having this simmer for several hours in the slow cooker makes the house feel cozy and smell divine!

Snack Idea

If you love pumpkin pie, but hate the calories, try this!

Great for breakfast, lunch or just a snack to tide you over in between. Please your sweet tooth in a healthy, crunchy way!

This recipe has been floating around the internet and is awesome. If you haven't tried it, you should!

Holiday Pumpkin Pie without the Pumpkin
Makes its own Crust

From Vegetarian Times

low fat and as good as the old fashined highfat one.

A lowfat pumpkin recipe

When you're craving something sweet, pop one of these little healthy treats

This is moist and hearty hotcake loaded with pumpkin flavor brought out by traditional holiday spices.

You can freeze leftover pancakes in an an airtight freezer bag and reheat the next morning in the microwave (about 1 minute on high).

My children ask for this recipe instead of standard pancakes all the time. I love that they get a veggie in their breakfast, and that they don't want syrup with it!!!

The perfect fall dessert. I always have at least one person ask me for the recipe!

This is a copy of a copy cat recipe found on food.com, but made "skinnier" and healthier.

Pumpkin Cookie Bars w/ Cream Cheese Icing

These are a quick and light version of lemon bars

Packed with protein AND good for your heart! :) I found this recipe a long time ago, but do not remember where, so I can't give proper credit...

This recipe is a lighter twist on a fall favorite.

delicious pumpkin pudding

This is sooo yummy, you won't miss pumpkin pie. And is as filling as a dessert can be!

This is a delicious crust-less pumpkin pie. This recipe was used while I belonged to Weight Watchers - I have found many variations of this "classic" Weight Watchers recipe. This dish is 2 WW points per serving.

I used double the pumpkin to Cool Whip ratio as many versions, making it more filling, higher fiber and lower sugar than usual. The Cool Whip Free adds plenty of sweetness, so when I make it at home, I do not add any other sweetener.

This is also a double batch compared to the original recipe. Doubling it makes it easy to combine pudding flavors, using two small boxes of pudding. My favorite combinations are cheesecake and vanilla, and cheesecake and butterscotch. If you want to use a single pudding flavor, use one large size box of pudding.

Used canned pumpkin, not canned pumpkin pie mix. Some groceries, even major chains, only carry the pumpkin pie mix. You can easily use canned sweet potatoes or other squashes. I have not tested this recipe with fresh cooked squash or sweet potatoes. For whipped topping and puddings, I have found using generic brands to result in a dessert with less flavor. Using standard vanilla will result in trace amounts of alcohol. To avoid this, use glycerin-based extract.

This dessert is also tasty in graham or other pie crust, or served with graham crackers.

I prefer to put it in the freezer to set. It is very good if you freeze it solid and thaw it just enough to stir it to a smooth consistency. You can also refrigerate it.

Pudding flavors tested and recommended:
Vanilla, Butterscotch, Cheesecake, White Chocolate, Banana Cream

This is sooo yummy, you won't miss pumpkin pie. And is as filling as a dessert can be!

Since a lot of you asked for this recipe, here is my basic recipe. I do like to change it up by adding nuts, cottage cheese, flaxseed, wheat germ, chocolate chips, etc. This is also good with butternut squash or acorn squash in place of the pumpkin.

Try this over whole wheat toast with nut butter or to thicken fall soups. You won't believe we didn't add any sugar!

This is an easy and yummy dessert that you can enjoy guilt free!

Fat free, sugar free, but full of festive fall flavor!

Creamy, frozen pumpkin pie sandwiches!