This cake has the flavor of pumpkin pie with a cream-cheese glaze. Be sure to use the canned pure pumpkin vegetable, not the canned pumpkin pie filling. You can freeze any remainder. This is a great seasonal dessert.

RECIPE INSTRUCTIONS
1. Preheat the oven to 350°F. Lightly coat a 9-inch Bundt pan with cooking spray.

2. To make the cake, use a whisk or electric mixer to beat the brown sugar, cinnamon, ginger, eggs, yogurt, pumpkin, molasses and oil in a large bowl.

3. In another bowl, stir together the flour, baking powder and baking soda. With a wooden spoon, stir the dry ingredients into the molasses mixture just until everything is combined. Pour the mixture into the pan.

4. Place the pan in the center of the oven and bake for 25 to 30 minutes or until a tester comes out dry.

5. Let the pan cool on a wire rack. Carefully invert onto a plate.

6. To make the icing, use a food processor or electric mixer to beat the cream cheese, icing sugar, molasses and water until the mixture is smooth. Drizzle over the cake.

INGREDIENTS
CAKE:
1 cup packed brown sugar
1 tsp cinnamon
1/2 tsp ground ginger
2 large eggs
1/2 cup low-fat plain yogurt
1/2 cup canned pumpkin purée
3 Tbsp molasses
1/4 vegetable oil
1 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda

ICING:
1/4 cup light cream cheese (about 2 oz), softened
1/2 cup icing sugar
2 tsp molasses
1 1/2 tsp water

NOTES
Nutritional Analysis per Serving

Calories 219
Protein 3.3 g
Fat 6.5 g
Saturated Fat 1.2 g
Carbohydrates 37 g
Cholesterol 39 mg
Sodium 148 mg
Fiber 0.5 g

Prep Time: 15 minutes
Bake Time: 25 minutes

Make Ahead: Bake the day before and refrigerate.

Serves 12

Nutrition Watch: Pumpkin has loads of antioxidants and beta-carotene, which strengthen the immune system. Pumpkins are also very low in fat and calories, and high in potassium.