I love pumpkins. The flavor. The color. The texture. How it can transform anything instantly into autumn. The task? Use one can of pumpkin in one weekend without making a pie.

First up – pumpkin pancakes! Other than the fact that these are amazing, one is only 60 calories, about half the calories of a “regular pancake.”

Here’s what you need –

• 1 1/4 cup flour
• 1 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 3/4 tsp salt
• 1 1/3 cup 2% milk
• 2 egg yolks
• 3 egg whites
• 2 tbsp butter
• 3/4 cup of pureed pumpkin

Sift together the flour, sugar, baking powder, cinnamon, nutmeg, ginger and salt. Set aside. In another bowl, melt the butter, then add the milk, egg yolks and pumpkin. Whisk until blended. Beat the egg whites until fluffy and stiff peaks form, about three minutes. Combine the flour and pumpkin mixture together. Fold in egg whites.

Heat a skillet and spray nonstick spray (or use butter).  Measure 1/4 cup of batter for each pancake and cook about two minutes on each side (although possibly longer if you’re using an electric stove). Makes approximately 20 – 24.

Next – pumpkin pasta!

Here’s what you’ll need –

• 3 cups of flour
• 1 egg
• 1/2 cup pureed pumpkin
• 1/2 tsp salt
• 2 tbsp fresh sage, chopped
• 1/2 tsp thyme

Combine all ingredients in a food processor until large clumps form. Form into a ball and transfer to the KitchenAid fitted with dough hook. “Knead” for five minutes. Alternatively, you can knead by hand for 5 – 8 minutes.

Let dough sit for at least 30 minutes. Using a pasta machine, roll into thin sheets and then cut into fettuccine. Boil a large pot of water and drop pasta in. Cook pasta for five minutes. Meanwhile, brown two tablespoons of butter and add chopped sage. I added some chopped ham to the butter as well, but sausage would be nice too. Add butter to the cooked (drained! pasta) and serve.

You’ll have about 1/2 cup or so pumpkin puree left, which is just enough for two breakfast smoothies the next morning. Here’s what you’ll need –

• 2 cups of soy milk
• 1/2 cup pumpkin puree
• 1/2 tbsp maple syrup
• 1/4 tsp cinnamon
• 1/8 tsp ginger
• 1/8 tsp nutmeg
• 2 scoops of protein powder (I prefer vanilla Spirutein)
• 4 – 5 ice cubes

Blend and serve.