Recipe of the Month: Crustless Pumpkin Pie
Serve this lighter pumpkin pie after your big Thanksgiving dinner.
It will actually save you a few calories but it has all the flavor of a great pumpkin pie.
In fact, it has less than 1/3 the calories of most pumpkin pies.
1-1/2 cups pumpkin puree
1/2 cup Splenda or sugar
1/4 cup brown sugar
1 can (12 ounces) evaporated fat-free milk
1/2 cup fat-free milk
1/2 cup reduced fat biscuit mix, (e.g. Bisquick)
2 tablespoons butter or margarine, melted
1/2 teaspoon salt
1 teaspoon cinnamon*
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon ginger
Preheat oven to 350 degrees. Butter and flour a 10 inch pie pan. In a large bowl or food processor, combine all ingredients. Beat until well mixed. Pour into baking pan. Bake 55 - 65 minutes or until set in the middle. Cool before serving.
Serve with whipped cream and sprinkle with cinnamon sugar mixture if desired.
*Note: In place of the cinnamon, cloves, nutmeg, and ginger, substitute 1 ¼ teaspoon pumpkin pie spice.
Nutritional information per serving
Fat, gm. 3
Protein, gm. 4
Carbs, gm. 18
Cholesterol, mg. 40
Fiber, gm. 1.2
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