Sally Maxwell, Ft. Worth, TX, recalls her mother making an ultra easy pumpkin pie with Bisquick and wondered if I could come up with something similar. She’s on WW and needs the “points”. This is easy as well as good and low in points, too!
IMPOSSIBLY EASY PUMPKIN PIE JoAnna Lund’s Healthy Exchanges NL – 11/5, p. 4
1 (12-fluid-ounce) can Carnation Evaporated Free Milk 2 eggs or equivalent in egg substitute 1 (15 ounce) can Libby’s solid-packed pumpkin ¾ cup Splenda Granular ½ cup + 1 tablespoon Bisquick Reduced Fat Baking Mix 2 tablespoons I Can’t Believe It’s Not Butter Light Margarine 1 ½ teaspoons JO’s Pumpkin Pie Spice or any pumpkin pie spice 1 ½ teaspoons vanilla extract ¾ cup Cool Whip Lite.
Preheat oven to 350 degrees. Spray a deep dish 9-inch pie plate with butter-flavored cooking spray. In a blender container, combine evaporated milk, eggs, and pumpkin. Cover and process on BLEND for 30 seconds. Add Splenda, baking mix, margarine, JO’s Pumpkin Pie Spice, and vanilla extract. Re-cover and process on BLEND for 30 seconds or until mixture is smooth. Pour mixture into prepared pie plate. Bake for 50 to 55 minutes or until a knife inserted in the center comes out clean. Place pie plate on a wire rack and allow to cool completely. Cut into 6 servings. When serving, top each with 2 tablespoons Cool Whip Lite.
Serves 6 – Each serving equals:
HE: 2/3 Ve, ½ FFM. ½ BR, ½ Fa, 1/3 Pr, 18 OC
185 Calories, 5g Fa, 8g Pr, 27g Ca, 282 mg So, 196mg Cl, 3g Fi
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