 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
I've brought this crustless pie to the office, and no one knows it's sugar-free, writes Diane Jessen of Bayfield, Colorado. Even the fellow who says he doesn't eat anything healthy likes its traditional pumpkin flavor. Ingredients:
1 egg |
2 egg whites |
1 can (15 ounces) solid-pack pumpkin |
sugar substitute equivalent to 3/4 cup sugar |
1/2 cup reduced-fat biscuit/baking mix |
1 teaspoon vanilla extract |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/4 teaspoon ground cloves |
1 can (12 ounces) fat-free evaporated milk |
1 cup reduced-fat whipped topping |
Directions:
1. In a large bowl, combine the egg, egg whites, pumpkin, sugar substitute, biscuit mix, vanilla and spices until smooth. Gradually stir in evaporated milk.
2. Pour into a 9-in. pie plate coated with cooking spray. Bake at 350° for 35-40 minutes or until knife inserted near the center comes out clean. Cool on a wire rack. Dollop with whipped topping before serving. Refrigerate leftovers. Yield: 8 servings.
|
|