Crustless Pumpkin Pie
Hold the crust, but not the flavor.
1/2 cup Bisquick Reduced Fat Baking Mix
1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix
2 cups (one 15-ounce can) pumpkin
1 1/2 cups (one 12-fluid ounce can) Carnation Evaporated Skim Milk
2 eggs or equivalent in egg substitute
2 tablespoons Brown Sugar Twin
2 teaspoons pumpkin pie spice
Preheat oven to 350 degrees. Spray a 9-inch pie plate with butter-flavored cooking spray. In a large bowl, combine baking mix and dry pudding mix. Add pumpkin, evaporated skim milk, eggs, Brown Sugar Twin and pumpkin pie spice. Using an electric mixer, bet on HIGH for 2 minutes. Pour pumpkin mixture into prepared pie plate. Bake 50 minutes or until center is puffed up. Place pie plate on a wire rack and allow to cool completely. Cut into 8 pieces.
Each serving equals:
HE: 1/2 Vegetable, 1/3 Skim Milk, 1/3 Bread, 1/4 Protein (limited), 1/4 Slider, 1 Option Calorie
118 Calories, 2 gm Fat, 6 gm Protein, 19 gm Carbohydrate, 326 mg Sodium, 167 mg Calcium 2 gm Fiber
DIABETIC: 1 Starch, 1/2 Skim Milk
Best of Healthy Exchanges Food Newsletter Cookbook
Joanna M Lund