I made this pie early in November, and we decided it would be the one for Thanksgiving day. This is a favorite; made it 3 times already! The only thing I did different was omit the pecans and add 1 T Cool Whip Lite.
Carole in GA Co-leader, Christians Maintaining Weight Loss Co-leader, Christian Bookworms
By his perfect life, Jesus fulfilled the commands of the law. By his death, He satisfied the demands of sin.
"Think often on God, by day, by night, in your business and even in your diversions. He is always near you and with you; leave him not alone." - Brother Lawrence
The maple syrup is the “secret ingredient” in this ultra easy pie. Be prepared for compliments!
PUMPKIN HOLIDAY CUSTARD PIE JoAnna Lund’s Healthy Exchanges NL – 11/01, p. 1
½ cup Bisquick Reduced Fat Baking Mix 2/3 cup Carnation Nonfat Dry Milk Powder ½ cup granular Splenda 1 ½ teaspoons JO’s Pumpkin Pie Spice 1 cup water ½ cup Log Cabin Sugar Free Maple Syrup 2 eggs or equivalent in egg substitute 2 tablespoons reduced-calorie margarine 2 cups (one 15-ounce can) pumpkin 2 teaspoons vanilla extract 1 tablespoon (1/4 ounce) chopped pecans
Preheat oven to 350 degrees. Spray a 9-inch pie plate with butter-flavored cooking spray. In a large bowl, combine baking mix, dry milk powder, Splenda, and JO’s Pumpkin Pie Spice. Add water, maple syrup, eggs, margarine, pumpkin, and vanilla extract. Mix well to combine, using a wire whisk. Pour mixture into prepared pie plate. Evenly sprinkle pecans over top. Bake for 50 to 60 minutes or until filling is firm in center. Place pie plate on a wire rack and allow to cool completely. Cut into 8 servings.
Serves 8 – Each serving equals: HE: ½ Fa, ½ Ve, 1/3 SM, 1/3 Br, ¼ Pr, 16 OC
120 Calories, 4 gm Fa, 5 gm Pr, 16 gm Ca, 195 mg So, 109 mg Cl, 2 gm Fi
DIABETIC: 1 St/Ca, ½ Fa
WW points: 2 pts
HINT: Substitute any reputable brand for JO’s Pumpkin Pie Spice
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