Crustless Pumpkin Pie

11 ingredients
7 steps

Ingredients

  • 1 egg and 2 egg whites
  • 1 c. Splenda
  • 1/4 c. sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/2 tsp. ground ginger
  • 1/8 tsp. ground cloves
  • 1 (15 oz.) canned pumpkin
  • 1/2 c. reduced fat Bisquick
  • 1 (12 oz.) fat free evaporated milk
  • fat free Cool Whip (optional)

Directions

  1. 1
    In a large bowl, whisk egg and egg whites.
  2. 2
    Mix all other ingredients, except evaporated milk.
  3. 3
    Slowly stir in evaporated milk until blended.
  4. 4
    Pour into sprayed 9-inch pie plate.
  5. 5
    During baking, the Bisquick will settle to make it's own thin crust. Bake at 425° for 15 minutes, reduce heat to 350° and bake an additional 30 minutes.
  6. 6
    Serve with 2 Tbsp. fat free Cool Whip.
  7. 7
    Serves 8.

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