Saw this in the 11/3/03 edition of First for Women. I can't wait to try the smoothie!!
Fresh-'n'-Easy Pumpkin Puree
In a large saucepot, bring peeled, seeded pumpkin sections and enough water to cover to a boil. Cook 15-20 minutes, or until pumpkin is soft. Drain, cool, and mash by hand or in a food processor. Freeze in resealable plastic bags for up to a year, or store in the refrigerator for 2 weeks.
Whip Up A Smoothie: Blend 1/2 cup pumpkin puree with 1 cup soy yogurt, 1/4 cup soy or rice milk, 1 Tbs brown sugar, 1/4 tsp ground cinnamon, 1/4 tsp ground ginger, and 4 ice cubes until smooth.
Freeze Into Ice Cream: Stir 1 3/4 cups pumpkin puree, 1/2 tsp ground ginger, 1/2 tsp ground cinnamon, and 1/8 tsp ground nutmeg into 3 cups softened low-fat vanilla soy ice cream. Freeze until firm.
I think someone said before that some boxed yellow cake mix is safe, so if it is...... Bake into Cakes: Substitute 1/3 cup pumpkin puree for the applesauce in the low-fat package directions of a yellow cake mix (18.25 oz.). Stir in 1/2 tsp ginger and and 1/2 tsp cinnamon.