Low-Calorie Pumpkin Pie

Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
16 | ounces |
canne pumpkin purée
solid pack |
|
13 | ounces |
milk, skim, evaporated
|
|
1 | each |
eggs
|
|
2 | each |
egg whites
|
* |
½ | cup |
biscuit baking mix (bisquick)
|
* |
2 | tablespoons |
sugar
|
|
8 | packages |
sugar substitute
|
* |
2 | teaspoons |
pumpkin pie spice
|
|
2 | teaspoons |
vanilla extract
|
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
462.4 | ml/g |
canne pumpkin purée
solid pack |
|
375.7 | ml/g |
milk, skim, evaporated
|
|
1 | each |
eggs
|
|
2 | each |
egg whites
|
*
|
118 | ml |
biscuit baking mix (bisquick)
|
*
|
30 | ml |
sugar
|
|
8 | packages |
sugar substitute
|
* |
10 | ml |
pumpkin pie spice
|
|
10 | ml |
vanilla extract
|
|
Directions
Heat oven to 350℉ (180℃).
Lightly grease or spray 9 inch pie pan with vegetable pan spray.
Place all ingredients in blender, food processor or mixing bowl.
Blend 1 minute or beat 2 minutes with mixer.
Pour into pie pan and bake for 50 minutes or until center is puffed up.