Low-Calorie Pumpkin Pie
Yield
8 servingsPrep
10 minCook
50 minReady
60 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
canned 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 |
canned pumpkin purée
solid pack |
|
| 375.7 | ml/g |
milk, skim, evaporated
|
|
| 1 | each |
eggs
|
|
| 2 | each |
egg whites
|
*
|
| 118 | ml |
biscuit baking mix (bisquick)
|
*
|
| 3E+1 | ml |
sugar
|
|
| 8 | packages |
sugar substitute
|
* |
| 1E+1 | ml |
pumpkin pie spice
|
|
| 1E+1 | 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.
