When most people think of pumpkin, the first thing that comes to mind is pie. But pumpkin is nutritious, inexpensive and the canned variety is available year-round, so there's no need to confine it just to sweet recipes.

One cup of canned pumpkin has about 80 calories and pumpkin is high in vitamin A and potassium, rich in dietary fiber and also contains nutrients like folate, manganese even omega-3 fatty acids. But when it comes to antioxidants, pumpkin is bursting with beta-carotene, which lends the squash its rich orange hue.

Since pumpkin-growing season is primarily in the fall, other fall foods like chestnuts, apples and sage make naturally delicious flavor combinations. Try layering fresh sheets of pasta in between canned pumpkin with a part-skim ricotta filling. Top with grated Parmesan or Romano cheese and sprinkle on a handful of toasted walnuts.

After the jump, see the Skinny Chef's recipe for Cheesy Pumpkin Biscuits.

Blend canned pure pumpkin with low-sodium chicken broth and some roasted or caramelized onions cooked with fresh sage for a fast and healthy weeknight soup. Top with a little cubed apple, such as Gala or Fuji. Or make a warm pumpkin risotto, by adding a cup of puree to arborio rice cooked with shallots, leeks, low-sodium chicken or vegetable broth. To dress it up for an elegant dinner party, garnish it with roasted, chopped chestnuts, a dollop of fresh goat cheese or reduced-fat sour cream, or even a sprinkle of toasted pumpkin seeds for extra crunch.

Cheesy Pumpkin Biscuits

Makes 12 biscuits

Nonstick cooking spray
2 1/4 cup Bisquick
1/2 cup canned pumpkin puree
1/2 cup skim, non-fat milk
1/4 cup grated cheddar cheese
1 tablespoon canola oil
1 tablespoon chopped parsley
1/4 teaspoon granulated garlic
1/8 teaspoon salt

Preheat the oven to 450 degrees F. Coat a large cookie sheet with cooking spray.

Place the pumpkin, milk, cheese, oil, parsley, garlic and salt in bowl. Mix well with a wooden spoon. Sprinkle over the Bisquick and stir with a wooden spoon until a soft dough starts to form, about 10 to 15 turns. Do not over mix; there should still be dry spots.

Drop heaping tablespoons of the dough onto prepared baking sheet and bake 8 to 10 minutes until the biscuits are fluffy and cooked through. Serve warm.

Learn more about Jennifer at skinnychef.com, and read her exclusive Slashfood blogs every Monday and Friday.