Impossible Pumpkin Pie
By Janice Lessor
4 Points per serving (With Changes 2 Points)
2 C. Unsweetened canned pumpkin
1 1/2 C. 1% low-fat milk (or Skim Milk)
3/4 C. Sugar
1/2 C. Biscuit and baking mix (or reduced fat)
2 Tbs. Reduced-calorie stick margarine (or applesauce)
2 1/2 Tsp. Pumpkin-pie spice
2 Tsp. Vanilla extract
2 Large eggs
1/2 C. Frozen reduced-Calorie whipped topping, thawed
Ground nutmeg (optional)
Preheat oven to 350º. Combine pumpkin, low-fat milk, sugar, buscuit and baking mix, margarine, pumpkin-pie spice, vanilla extract, and eggs in a large bowl; stir mixture 2 minutes with a whisk. Pour into a 9-inch, deep-dish pie plate coated with cooking spray. Bake at 350º for 50 minutes or until set. Let cool completley. Top each serving with 1 Tbs. reduced-calorie whipped topping. Sprinkle with ground nutmeg if desired.
Yeild 8 servings.