Pumpkin Pie Squares
It's not quite a dessert and it's not quite a pie. But whatever you call it, it sure is good!
3/4 cup Bisquick Reduced Fat Baking Mix
1/2 cup quick oats
1/4 cup Brown Sugar Twin
1.2 cup land O Lakes no fat sour cream
2 tablespoons + 2 teaspoons reduced fat margarine*
2 cups (one 15-ounce can) pumpkin
1 1/2 cups Carnation Nonfat Dry Milk Powder
1 ( 4 serving) package JELL-O sugar free vanilla cook and serve pudding mix
2 teaspoons JO's Pumpkin Pie Spice
1 cup water
1/4 cup (1 ounce) chopped pecans
1/2 cup pourable Sugar Twin or Sprinkle Sweet
Preheat oven to 350 degrees. Spray a 9 by 9 inch cake pan with butter flavored cooking spray. In a medium bowl, combine baking mix, oats and Brown Sugar Twin. Add sour cream and 2 tablespoons margarine. Mix with fork until mixture is crumbly. Press mixture into prepared cake pan. Bake for 15 minutes. Meanwhile, in a large bowl, combine pumpkin, dry milk powder,dry pudding mix, JO's Pumpkin Pie Spice and water. Mix well using a wire whisk. Spread pumpkin mixture evenly over warm crust. Continue baking for 15 minutes. In a small bowl, melt remaining margarine in microwave. Stir in pecan and Sugar Twin. Sprinkle pecan mixture evenly over filling and continue baking for 15 to 20 minutes. Place cake pan on a wire rack and allow to cool completely. Cut into 8 servings. Refrigerate leftovers.
HONES: 1. Substitute any reputable brand for JO's Pumpkin Pie Spice. 2. Good served with Cool Whip Lite, but don't forget to count the few additional calories.
Serves 8 - Each serving equals:
HE: 1 Br, 1 Fa, 1/2 SM, 1/2 Ve, 1/4 Sl, 8 OC
185 Calories, 1gm Fa, 7 gm Pr, 28 gm Ca, 163 mg Sodium, 197 mg Cl, 3 gm Fi
Diabetic: 1 1/2 St/Ca, 1 Fa, 1/2 SM
Healthy Exchanges Newsletter, Vol VIII, Issue 11 - November 1999, pg 8
Joanna M Lund