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UW Health SMPH
American Family Children's Hospital
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Crustless Pumpkin Pie

2 cups canned pumpkin
1 ½ cups evaporated skim milk
2 eggs or equivalent in egg substitute
½ cup BisquickTM reduced-fat baking mix
Brown sugar substitute to equal 2 Tbsp brown sugar
1 (4 serving) package sugar-free instant vanilla pudding mix
2 tsp pumpkin pie spice
Preheat oven to 350°. Spray a 9" pie pan with cooking spray. In large bowl, combine baking mix and dry pudding mix. Add pumpkin, milk, eggs, brown sugar substitute and pumpkin pie spice. Using an electric beater, blend for 2 minutes. Pour into sprayed pie pan. Bake 50 minutes or until center is puffed up.
 
Yield: 8 servings
 
17 grams carbohydrate/serving