Cheryl's Crustless Pumpkin Pie = 1 Ww Point
photo by senseicheryl
- Ready In:
- 1hr
- Ingredients:
- 8
- Yields:
-
16 slivers of pie
- Serves:
- 16
ingredients
- 1 1⁄4 cups canned pumpkin
- 1 cup light soymilk, I use Silk Plain Light
- 1⁄2 cup Better 'n Peanut Butter spread
- 1⁄2 cup fat free egg substitute
- 1⁄2 cup Bisquick reduced-fat baking mix
- 1⁄2 cup Splenda granular, sugar substitute
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
directions
- Preheat oven to 350 degrees.
- Spray a 9-inch pie baking dish with non-stick spray.
- Combine all ingredients in a blender container. Process until smooth, scraping down sides as needed.
- Pour into the prepared baking dish.
- Bake for 55 minutes or untl knife inserted near center tests clean.
- Cool on wire rack.
- Refrigerate until chilled, about 3 hours.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
senseicheryl
Ocean View, New Jersey