I have made this several times. I feel though that it doesn't really need the pecans. I like Pecans but I didn't feel they did anything extra in this particular recipe. A few others on the old HE board said the same thing when I commented about that. I believe it was either Gail, or Vicki, but I can't remember which.
Paula Hastings, Rapid City, SD, sent me a seasonal pie recipe that she needed the "sugars" to disappear. My pumpkin pie loving son, James loved this-enough said! Serves 8
1/2 cup Bisquick Reduced Fat Baking Mix 3/4 cup pourable Splenda 2 teaspoons JO's Pumpkin Pie Spice 1 1/3 cup Carnation Nonfat Dry Milk Powder 1 cup water 1 tablespoon vanilla extract 2 tablespoons Land O Lakes no-fat sour cream 2 eggs or equivalent in egg substitute 2 cups (one 15-ounce can) pumpkin 1/4 cup (1 ounce) chopped pecans
Preheat oven to 350 degrees. Spray a 9-inch deep dish pie plate with butter-flavored cooking spray. In a small bowl, combine baking mix, Splenda, and JO's Pumpkin Pie Spice. In a large bowl, combine dry milk powder and water. Stir in vanilla extract, sour cream, eggs, and pumpkin. Add baking mix mixture. Mix well to combine. Fold in pecans. Spread batter into prepared pie plate. Bake for 50 to 55 minutes or until a knife inserted neat cener comes out clean. Place pie plate on a wire rack and let set for 30 minutes. Refrigerate for at least 2 hours. Cut into 8 servings.
HINTS: 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.
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