As you know, pumpkin is chocked full of fiber, beta-carotene, and all sorts of other good stuff. But pie isn't exactly the best delivery system for all this healthy goodness. If you aren't already pumpkined-out, I have two really good recipes for you, that don't cancel out the benefits of this big fat gourd.

Ginger Pumpkin Oatmeal
(serves 2)

• 1 3/4 cups 1% low-fat or nonfat milk
• ½ teaspoon pumpkin spice
• 1 cup rolled oats
• ½ cup canned pumpkin
• ½ teaspoon vanilla extract
• 2 Tablespoons brown sugar
• 1 Tablespoon chopped walnuts
• 1 teaspoon crystalline ginger bits

Directions
In a medium saucepan, heat 1 1/2 cups of the milk (reserve 1/4 cup for topping) and pumpkin spice to a gentle boil. Add oats, return to simmer, reduce heat, and simmer for 5 minutes.

Add pumpkin, vanilla, and brown sugar. Cook 1 minute to heat through, but not boil.

Portion into two bowls, pour milk over top, and sprinkle with walnuts and crystalline ginger. You can also use dried cranberries and pecans, or whatever else floats your boat.

Nutritional Information
317 calories; 5.3 g fat; < 1 g saturated fat; 3.9 mg cholesterol; 15.1 g protein; 52 g carbohydrate; 310 mg calcium; (also high in beta carotene, iron, B vitamins, zinc and vitamin D).

Pumpkin Chai

I don't really have an exact recipe for this one. But it's super easy to make, and impossible to mess up. I made a double batch, like this:

Ingredients
4 Chai tea bags - Tazo and Stash (especially their double spice chai!) are my favorite brands.
3 cups of water
2 cups nonfat or lowfat milk
2 Tbsp brown sugar
1/4 cup pumpkin puree

Boil about 3-4 mugs worth of water, and pour over 4 chai tea bags. Let them steep for about 5 minutes, and then take them out.

Add brown sugar, milk, and pumpkin. Give it a quick whisk, and you're good to go! Feel free to fool with the milk to tea to pumpkin ratio, to get it just how you like it.

I made mine in a Nalgene bottle, and put it in the fridge. When I want a cup, I shake it up (since the pumpkin settles), pour a mug-full, and microwave it.

Tips:

For extra calorie savings, replace the brown sugar with Splenda. I like the molasses flavor of brown sugar though.

If you're entertaining, top your chai with dollop of light whipped topping and a dash of pumpkin pie spice. Add a cinnamon stick as a swizzle and you're a regular Martha Stewart!

Pumpkin chai can also be served cold. Whip it with ice and/or non-fat yogurt in the blender, for a sweet alternative to what's offered at fast food places.