bag full of fresh frozen pumpkin...

I've seen it suggested to stir canned pumpkin into greek yogurt... and you can crumble graham crackers on top for a "pumkin cheesecake"

First, make the pumpkin bread, but only make half a batch. Slice it up after it's done and cooled and freeze it in slices for an occasional special treat. Make the bread with whole wheat flour, and reduce the sugar by a quarter cup if you feel comfortable experimenting. Usually the sugar in sweet recipes can be reduced quite a bit without loss of texture or flavor.

Second, make soup possibly? I know someone posted a pumpkin and black bean soup recipe in the recipe forum here recently. You can also check out allrecipes.com and see what you turn up for pumpkin soup or just pumpkin. Good luck!

Here in Peru, pumpkin is unknown as a sweet delight.........we eat it all the time in soup.......I really like it that way and was surprised to find it was done that way here.

Google Pumpkin Bisque with wild rice. You can make it in a crockpot and I decided to add chicken sausage to it as well. Made a very hearty yet healthy soup. (Use evaporated skim milk instead of half and half and you won't know the difference.)

there are literally endless options with pumpkin puree! add it to plain yogurt w/ a little sugar free, fat free vanilla pudding and pumpkin spice and it makes a great dessert. Add it to oatmeal for breakfast, with some cinnamon and walnuts for a delicious breakfast that will keep you full until lunch. Add it to cake mix instead of eggs + oil for low-fat, high fiber cupcakes that you don't have to feel too guilty about. Seriously - endless! Pumpkin puree never lasts in our house...

Not quite a brownie, these little low fat pumpkin squares make a delightful Halloween treat. Whole wheat pastry flour makes these pumpkin squares light in texture, and brown sugar and, of course, pumpkin, makes them nice and moist. Sprinkle mini chocolate chips to make the chocolatey taste spread further.
Cook Time: 20 minutes
Total Time: 20 minutes

Ingredients:
1 cup whole wheat pastry flour
1 tsp baking powder
1/4 cup unsweetened cocoa powder
1/2 tsp cinnamon
1/4 tsp allspice
1/4 tsp nutmeg
1/8 tsp salt
1/2 cup pumpkin puree (not pumpkin pie mix)
1/4 cup firmly packed brown sugar
1 egg
2 egg whites
1 tbsp canola oil
1/2 cup mini chocolate chips

Preparation:
Preheat oven to 350 degrees. Coat an 8-inch pan with nonstick cooking spray. Whisk flour, baking powder, cocoa, cinnamon, allspice, nutmeg and salt in a small bowl. In a large bowl, mix pumpkin, sugar, egg and egg whites and oil. Stir flour and spice mixture into egg and sugar mixture. Stir in chocolate chips. Empty batter into pan. Bake for 18-20 minutes.
Makes 16 squares

Per Square: Calories 63, Calories from Fat 14, Total Fat 1.5g (sat 0.3mg), Cholesterol 13mg, Sodium 30mg, Carbohydrate 10.1g, Fiber 1.5g, Protein 2.2g


http://lowfatcooking.about.com/od/bakedgoods/r/pumpkinsquares.htm

I haven't tried this one either, but saved it for future reference.

http://www.skinnytaste.com/2009/10/pumpkin-banana-bread.html

Baking is a science and remaking cakes and breads to make them healthier is not always as easy as say remaking a pot of soup or a casserole. So whenever I am experimenting with baking, my fingers are crossed the whole time. I wasn't too worried about this pumpkin banana bread because I basically took my Banana Nut Bread recipe which is a deliciously moist bread and I improvised it with the pumpkin and spices. This came out super moist and we had a difficult time waiting for it to cool because it smelled so good! We scoffed up half this bread before I got a chance to photograph it. This was wonderful topped with some Pumpkin Spiced Cream Cheese!

Pumpkin Banana Nut Bread
Gina's Weight Watcher Recipes
Servings: 12 slices (1 loaf) • Serving Size: 1 slice • Calories: 136 • Points: 3 ww points

Pam baking spray
3/4 cup unbleached all purpose flour
1/2 cup white whole wheat flour
3/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground cloves*
1/2 tsp ground nutmeg*
3 very ripe medium bananas, mashed
1/2 cup pureed pumpkin
2 tbsp butter, softened
1/2 cup light brown sugar
1 large egg white
1 large egg
1 tsp vanilla extract
1/4 cup pecans (optional)

Preheat oven to 325°. Grease a 9x5 inch loaf pan with baking spray.
In a medium bowl, combine flour, baking soda, pumpkin spice and salt with a wire whisk. Set aside.

In a large bowl, cream butter and sugar with an electric mixer. Add egg whites, bananas, pumpkin and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
Add flour mixture and nuts, then blend at low speed until combined. Do not over mix.

Pour batter into loaf pan and bake on the center rack for 60 minutes, or until a toothpick inserted in the center comes out clean.

Let the pan cool at least 20 minutes, bread should be room temperature before slicing.

* 1 tsp of pumpkin spice can be substituted for cloves and nutmeg