It's the time of year for pumpkin pie which I adore-So I made up a lapband friendly substitute.

1 can PLAIN pumpkin

1 pkg of sugar free instant Jello pudding mix-vanilla

1 to 1.5 cups of skim milk (depending on how thick you want it)

A sprinkle of nutmeg and cinnamon

Mix with a whisk in a bowl and refrigerate for about an hour.

It is a delicious healthy treat!! Enjoy

I love pumpkin pie! Thanks for this I am going to try it this weekend!!

If you love pumpkin, you'll love this.... at least I do.

This recipe was give to me by one of my best friends who has lost 85+ lbs by following a Mediterranean diet. She is not banded. She is truly amazing and has learned to cook so healthy and wonderful. Thanks LINNY !!!!!

You can adjust this recipe any way you like and it still turns out wonderful.

2 tablespoons vegetable oil

1/2 cup chopped onion

1 cup chopped red bell peppers

1 clove garlic

1 pound ground chicken breast or turkey

2 (14.5 ounce) cans canned peeled and diced tomatoes

1 (15 ounce) can LIBBY'S® Pumpkin Pie yes, the pie stuff

1 (15 ounce) can canned tomato sauce

1 (15.25 ounce) can canned kidney Beans, drained

1 (4 ounce) can ORTEGA® Diced Green Chiles

1/2 cup whole kernel corn

1 1/2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon ground black pepper

HEAT vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender. Add chicken or turkey; cook until browned. Drain.

ADD tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin, salt and pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.

MY SUGGESTION, EAT THE NEXT DAY......... YUMMY !!!!

You can put in what ever you want, any veggies, beans etc.

I also put in to bulk it up, zucchini, squash, green beans, peas, carrots (canned).

Pumpkin Chili,

Or, make your chili any way you like and add a can of pumpkin pie mmmmmmmmmmmmmmmmmmmmm !

I just tried this and my family loves it. Don’t remember what its called and can’t find it on sparkspeople again.

1 bx of ginger bread mix

4 bxs of sf butterscotch pudding

4 cups skim milk (for the pudding)

1 can pumpkin (can use the pumpkin pie one and omit the spices)

1 tsp of cinnamon

½ tsp ginger

½ tsp nutmeg

½ tsp allspice

1 tub low fat cool whip

Make the ginger bread according to the package. Let cool and crumble into bite size pieces.

Mix the pudding according to the directions. Fold in the pumpkin and spices.

Layer in a bowl, cake then pudding mix then cool whip.

My family thought it tasted even better the next day.