Low-Calorie Pumpkin Pie

No crust, no heavy cream, no fuss. This pumpkin pie dumps everything into a blender, whirs for a minute, and pours straight into a greased pie pan. The Bisquick mixed into the filling forms a thin, self-crusting layer on the bottom as it bakes.

Skim evaporated milk replaces the usual heavy cream or sweetened condensed milk, cutting the fat dramatically while still providing a creamy, custard-like texture. One whole egg plus two extra egg whites give the filling structure without the fat that comes with additional yolks.

Sugar substitute does most of the sweetening, with just two tablespoons of real sugar added for flavor depth. Pure sugar substitute can taste flat in baked goods, and that small amount of real sugar smooths things out.

The pie is done when the center puffs up. It will settle back down as it cools into a firm, sliceable custard.

Chef Tips

• Use solid pack canned pumpkin, not pumpkin pie filling. Pie filling already has sugar and spices added.
• Let the pie cool completely before slicing. The custard needs time to set, especially without a traditional egg-heavy base.
• A blender gives the smoothest result, but a food processor or electric mixer works if you beat long enough to eliminate all lumps.

Variations

• Top with a dollop of light whipped topping and a sprinkle of cinnamon for a finished look.
• Replace pumpkin pie spice with individual spices: cinnamon, ginger, nutmeg, and a pinch of cloves for a custom blend.
• Add a tablespoon of molasses for deeper flavor without significantly increasing sugar content.