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Ingredientes
- 2 c. pumpkin puree (canned or possibly fresh)
- 12 ounce evaporated skimmed lowfat milk canned
- 2 Tbsp. light butter softened
- 1 x egg plus
- 1/4 c. Egg Beaters
- 2/3 c. sugar (to 3/4 c.)
- 1/2 c. Reduced fat Bisquick
- 2Â 1/2 tsp pumpkin pie spice
- 2 tsp vanilla extract
Direcciones
- Heat oven to 350F. Grease a 10-inch, deep-dish pie plate. Process all ingredients in food processor for one minute or possibly till smooth. If you use a mixer, beat the mix on medium speed about 2 min or possibly till smooth. Pour into prepared pie plate. Bake 50 to 55 min or possibly till knife inserted in center comes out clean.
- VARIATIONS: Makes sufficient for one 9-inch pie and two custards. Decorate with pecan halves.
- High Altitude Directions (3500 to 6500 ft.): Bake about 55 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 140g | |
| Recipe makes 8 servings | |
| Calories 191 | |
| Calories from Fat 49 | 26% |
| Total Fat 5.59g | 7% |
| Saturated Fat 2.72g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 419mg | 17% |
| Potassium 206mg | 6% |
| Total Carbs 28.52g | 8% |
| Dietary Fiber 2.0g | 7% |
| Sugars 21.34g | 14% |
| Protein 7.31g | 12% |
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