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Impossible Pumpkin-Pecan Pie

Source of Recipe

Healthy Exchanges November 2000 Newsletter

Impossible Pumpkin-Pecan Pie

Exchanges
WW Points
Serves 8

1/2 cup Bisquick Reduced Fat Baking Mix
3/4 cup pourable Splenda
2 teaspoons 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

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 Pumpkin Pie Spice. 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 plate.

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.

One slice equals: 132 Calaories, 4 gm Fat, 7 gm Protein, 17 gm Carbohydrate, 174 mg Sodium, 188 mg Cholesterol, 2 gm Fiber ++++ DIABETIC: 1 starch, 1/2 Sm, 1/2 Fat ++++ WW Points: 3