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pumpkin light soymilk n Peanut Butter egg substitute Bisquick reduced fat baking mix SPLENDA® Granular pumpkin pie spice vanilla
Viewed: 40 - Published at: 2 years agoIngredients
- 1 1/4 cups canned pumpkin
- 1 cup light soymilk, I use Silk Plain Light
- 1/2 cup Better 'n Peanut Butter spread
- 1/2 cup fat free egg substitute
- 1/2 cup Bisquick reduced-fat baking mix
- 1/2 cup Splenda granular, sugar substitute
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
Method
- Preheat oven to 350 degrees.
- Spray a 9-inch pie baking dish with non-stick spray.
- Combine all ingredients in a blender container. Process until smooth, scraping down sides as needed.
- Pour into the prepared baking dish.
- Bake for 55 minutes or untl knife inserted near center tests clean.
- Cool on wire rack.
- Refrigerate until chilled, about 3 hours.
