University of Illinois Extension
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Easy Pumpkin Pie
Total : 75 min


  • 1 can (16 ounces) solid pack pumpkin (or 2 cups pureed cooked pumpkin)
  • 1 can (13 ounces) evaporated skim milk
  • 1 egg
  • 2 egg whites
  • ½ cup biscuit mix (Bisquick type)
  • 1/3 cup plus 2 tablespoons Splenda
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons vanilla extract


  1. Heat oven to 350°F. Lightly grease or spray 9-inch pie pan with vegetable oil spray.
  2. Blend all ingredients in blender for 1 minute or beat 2 minutes with mixer.
  3. Pour into pie pan and bake for 50 minutes or until center is puffed up.
Exchange: 1 starch, 1 very lean meat
Carbohydrate Units: 1
Nutrition Facts
Servings per Recipe:
8 servings
 Amount Per Serving
 Calories 110      Calories from Fat 10
% Daily Value 
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: