Low Fat Impossible Pumpkin Pie Recipe
An easy, healthy and delicious recipe for pumpkin pie that forms a crust while it bakes.
Servings: 8
Ingredients
- 1/2 cup Bisquick baking mix
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup evaporated non-fat milk
- 1/2 cup sugar
- 1 tablespoon butter, softened
- 2 large eggs
- 1-1/2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla
Instructions
- Preheat your oven 350F degrees. Spray a 9-inch pie dish with non-stick cooking spray.
- In a large bowl , stir the Bisquick mix, pumpkin puree, milk, sugar, butter, eggs, pumpkin pie spice, and vanilla together with a wire whisk until well blended. (You can also whir everything together in a blender.)
- Pour the mixture into your prepared pie dish.
- Bake 35 to 45 minutes, or until a thin knife inserted in the center comes out clean. Remove from the oven and cool 30 minutes.
- Refrigerate about 3 hours or until chilled.
- Serve with your favorite low calorie whipped topping if desired. Store covered in refrigerator.
Notes
Serving size: 1 slice without whipped topping
WW Points: 6
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 4 PointsPlus (Old plan) Using 1/4 cup Truvia Baking Blend instead of 1/2 cup sugar shaves off 2 WW Points per serving.
(Must be logged into WW on a smartphone or tablet.) 4 PointsPlus (Old plan) Using 1/4 cup Truvia Baking Blend instead of 1/2 cup sugar shaves off 2 WW Points per serving.
Nutrition
Serving: 1slice without whipped topping | Calories: 149kcal | Carbohydrates: 23g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 56mg | Sodium: 164mg | Potassium: 95mg | Fiber: 1g | Sugar: 18g | Vitamin A: 4880IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg