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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

Cooking Spray

1/2 C. Frozen reduced-Calorie whipped topping, thawed

Ground nutmeg (optional)

Preheat oven to 350. 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 350 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.