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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 10 |
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I just bought some Better 'N Peanut Butter the other day and now I'm looking for recipes to use it. Cooking time is refrigeration time. Ingredients:
1 1/4 cups solid-pack pumpkin |
1 cup non-fat soymilk, plain |
1/2 cup better 'n peanut butter spread |
1/2 cup fat free egg substitute |
1/2 cup original plain pancake mix |
1/2 cup sugar |
2 teaspoons pumpkin pie spice |
1 teaspoon vanilla extract |
Directions:
1. Combine all ingredients in a blender container. Process until smooth, scraping down sides as needed. Pour into a 9-inch pie plate that has been coated with non-stick cooking spray. Bake at 350F for 50-60 minutes or until knife inserted near center tests clean. Cool on wire rack. Refrigerate until chilled, about 3 hours.
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