IMPOSSIBLE PUMPKIN PIE (crustless)
2 Cups canned pumpkin (the 15 oz can)
1 1/2 Cups fat free milk
3/4 Cups Splenda
1/2 Cup low-fat Bisquik
2 Tablespoons margarine (I never put this in & it's fine)
2 1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla
2 large eggs (use 1/2 cup Egg-beaters)
Mix everything together with a whisk, pour into a 9" pie dish coated with cooking spray (butter flavored). Bake at 350 for 45-50 minutes. Enjoy
I've made this for the past 4 years and love it! Husband doesn't care for it, but his family has made fabulous pie crusts for generations! I like pie a little too much, so this is a good version for me.
2 Cups canned pumpkin (the 15 oz can)
1 1/2 Cups fat free milk
3/4 Cups Splenda
1/2 Cup low-fat Bisquik
2 Tablespoons margarine (I never put this in & it's fine)
2 1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla
2 large eggs (use 1/2 cup Egg-beaters)
Mix everything together with a whisk, pour into a 9" pie dish coated with cooking spray (butter flavored). Bake at 350 for 45-50 minutes. Enjoy
I've made this for the past 4 years and love it! Husband doesn't care for it, but his family has made fabulous pie crusts for generations! I like pie a little too much, so this is a good version for me.
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