Impossible Pumpkin Pie
This is so simple, and delicious as well, and you can't beat the calories.
1/2 cup Bisquick Reduced Fat Baking Mix
3/4 cup pourable Splenda
2 teaspoons JO's Pumpkin Pie Spice
1 1/3 cup Carnation Nonfat Dry Milk Powder
1 cup water
1 tablespoon vanilla extract
2 tablespoons Land O Lakes no-fat sour cream
2 eggs or equivalent in egg substitute
2 cups (one 15-ounce can) pumpkin
Preheat oven to 350 degrees. Spray a 9-inch deep dish pie plate with butter-flavored cooking spray. In a small bowl, combine baking mix, Splenda, and JO's Pumpkin Pie Spice. In a large bowl, combine dry milk powder and water. Stir in vanilla extract, sour cream, eggs, and pumpkin. Add baking mix mixture. Mix well to combine. Spread batter into prepared pie plate. Bake for 50 to 55 minutes or until a knife inserted neat center comes out clean. Place pie plate on a wire rack and let set for 30 minutes. Refrigerate for at least 2 hours. Cut into 8 servings.