Q. I'm looking for a pumpkin spice cake recipe that's lighter and more healthful than the recipes you see all over the place at this time of year.

A. How about a lighter and higher-fiber rendition of the pumpkin spice cake with honey frosting recipe featured on the Martha Stewart Web site? Instead of a stick of butter, I used [0xa4] cup of canola oil (high in the smart fats) and [0xa4] cup fat-free sour cream. I used a majority of whole wheat flour instead of all white flour and cut the sugar by a third. I also used one higher omega-3 egg and egg substitute in place of two eggs.

For the honey frosting, I cut the amount of frosting in half (this seemed to be the right amount) and substituted some less-fat margarine with no trans fat and low saturated fat for butter. Light cream cheese replaced regular and the frosting is finished with 2 tablespoons of honey.

Making these changes cut the calories by 37 percent, total fat by 60 percent and saturated fat and cholesterol by more than 75 percent while doubling the fiber.

Original recipe contains 328 calories, 17 grams fat, 10.5 grams saturated fat, 73 mg cholesterol and 1.3 grams of fiber per serving if 16 per recipe.

LIGHT PUMPKIN SPICE CAKE

• 1 1/2 cup whole wheat flour

• 1 cup unbleached white flour

• 2 teaspoons baking soda

• 1/2 teaspoon salt

• 1 tablespoon pumpkin pie spice (or 1 1/2 teaspoons ground cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/8 teaspoon each allspice and cloves)

• 1/4 cup fat-free sour cream

• 1/4 cup canola oil

• 1 large egg, higher omega-3 if available

• 1/4 cup egg substitute

• 1 cup granulated sugar

• 1 (15-ounce) can pumpkin puree

For the frosting:

• 1/4 cup less-fat margarine

• 4 ounces light or Neufchatel cream cheese

• 2 tablespoons honey

Preheat oven to 350-degrees. Coat a 9-inch square baking pan with canola cooking spray.

In medium bowl, whisk flours, baking soda, salt, and pumpkin pie spice.

In large mixing bowl, beat fat-free sour cream, canola oil, egg, egg substitute, sugar and pumpkin until combined. Gradually add dry ingredients to pumpkin mixture in large mixing bowl and beat on low just until blended and smooth.

Spoon all of the batter in to prepared pan and smooth the top with a spatula. Bake until toothpick inserted in center comes out fairly clean (about 45 minutes). Cool cake completely.

To make frosting, in mixing bowl combine margarine, cream cheese and honey by beating on medium speed until smooth, scraping sides of bowl to incorporate all of the ingredients. Spread the frosting over the top of the pumpkin cake and cut into 9 large square servings or 16 smaller size servings.

Makes 9 large or 16 smaller servings.

• Per serving (if 16 servings): 208 calories, 5 g protein, 32 g carbohydrate, 6.7 g fat, 1.7 g saturated fat, 3 g monounsaturated fat, 1.5 g polyunsaturated fat, 17 mg cholesterol, 3 g fiber, 280 mg sodium. Calories from fat: 29 percent. Omega-3 fatty acids = .5 gram, Omega-6 fatty acids = .8 gram. Weight Watchers POINTS = 4

Elaine Magee is author of "The Recipe Doctor Cookbook" and "The Flax Cookbook." Readers may reach her through her Web site at www.recipedoctor.com. Personal responses can't be provided.