1/2 c Bisquick Reduced Fat Baking Mix
3/4 c Splenda (sugar substitute)
2 tsp pumpkin pie spice
1 1/3 c Nonfat Dry Milk Powder
1 c water
1 tblsp vanilla extract
2 tblsp non fat sour cream
egg substitute equivalent to 2 eggs
2 c (15 oz) pumpkin
1/4 c chopped pecans
Preheat oven to 350*. Spray 9' pie pan with cooking spray. In a small bowl, combine baking mix, Splenda and pie spice. In a large bowl, combine dry milk powder and water. Stir in vanilla, sour cream, eggs and pumpkin. Add baking mix mixture. Mix well to combine. Fold in pecans. Spread batter in pie plate. Bake 50-55 min or until knife comes out clean. Cool for 30 min and then refrigerate for 2 hours.
8 svgs
3 pts per svg