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Splenda buttermilk pancake mix light margarine milk egg substitute pumpkin pumpkin pie spice vanilla
Viewed: 29 - Published at: 7 years agoIngredients
- 2/3 cup Splenda granular (sugar substitute)
- 1/2 cup buttermilk pancake mix
- 2 tablespoons light margarine
- 1 (12 ounce) can evaporated skim milk
- 1/2 cup egg substitute
- 21 ounces canned pumpkin, I am guessing on the can size but its the 2 cup size
- 2 1/2 teaspoons pumpkin pie spice
- 2 teaspoons vanilla
Method
- Preheat oven to 350*.
- Mix all ingredients in a bowl.
- Spray a 9 inch pie pan with 'Pam'.
- Pour ingredients into pie pan.
- Bake 55 minutes or until a knife or toothpick comes out clean.
