Ingredients
- 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
Directions
- Heat oven to 350°F. Lightly grease or spray 9-inch pie pan with vegetable oil spray.
- Blend all ingredients in blender for 1 minute or beat 2 minutes with mixer.
- Pour into pie pan and bake for 50 minutes or until center is puffed up.
Image
Prep Time
25 min
Nutrition Facts
- Servings: 8
- Serving Size: 1 slice, 1/8th of pie
- Calories: 110
- Calories from Fat: 10
- Total Fat: 1
- Cholesterol: 25 mg
- Sodium: 280 mg
- Carbohydrate: 19 g
- Dietary Fiber: 3 g
- Protein: 3 g
- Exchange: 1 starch, 1 very lean meat
- Carbohydrate Units: 1