Impossible Pumpkin Pecan Pie
Source of Recipe
BarbosKitchen
Recipe Introduction
Serves 8
3 Points Each
List of Ingredients
1/2 cup Bisquick Reduced Fat Baking Mix
3/4 cup pourable Splenda
2 teaspoons Jo's Pumpkin Pie Spice
1 1/3 cups Carnation Nonfat Dry Milk Powder
1 cup water
1 Tablespoon vanilla extract
2 Tablespoons Land O Lakes no-fat sour cream
2 eggs or equivalent in egg substitute
2 cups ( one 15-ounce can) pumpkin
1/4 cup (1 ounce) chopped pecans
Recipe
Preheaat oven to 350 degrees. Spray a 9-inch deep dish pie plate with butter-flavored cooking spray. In a small bowl, combine baking mix, Splenda, and Jo's PumpkinPie Slpice. In a large bowl, combine dry milk powder and water. Stir in vanilla extract, sour cream, eggs and pumpkin. Add baking mix mixture,. Mix well to combine. Fold in pecans. Spread batter into prepared pie plaaate. Bake for 50 to 55 minutes or until a knife inserted near center comes out clean. Place pie plate on a wire rack and let set for 30 minutes. Refrigerate for 2 hours. Cut into 8 servings. Can be frozen after baked.
Serves 8 - Each serving eequals:
HE: 1/2 SM, 1/2 Fa, 1/2 Ve,1/3Br, 1/4 Pr, 13 OC
132 Calaories, 4 gm Fa, 7 gm Pr, 17 gm Ca, 174 mg So, 188 mg Cl, 2 gm Fi
DIABETIC: 1 St/Ca, 1/2 Sm, 1/2 Fa
WW Points: 3
Hints : 1 Substitte any reputable brand for Jo's
Pumpkin Pie Spice.
2. Good served with Cool Whip Lite, but
don't forget to count the few additiona
calories.
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