- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 121.0
- Total Fat: 4.4 g
- Cholesterol: 53.2 mg
- Sodium: 140.9 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 2.8 g
- Protein: 4.5 g
lowfat sugar free pumpkin pieSubmitted by: BLONDECRANE
IntroductionThis pie tastes like the real deal except without all the fat and sugar This pie tastes like the real deal except without all the fat and sugar
1 can canned pumpkin
4 large eggs
2 cans fat free evaporated milk
2 tablespoons pumpkin pie spice
1 and 3/4 cup splenda
1.5 cups Bisquick heart smart baking mix
2 tablespoons crisco
2 tablespoons boiling water
Mix together the bisquick , and Crisco until crumbly ,
slowly add boiling water while stirring until forming a soft dough .
Roll 1/2 of the dough into ball and on a floured surface roll out a circle with a rolling pin .
Spray pie pan with PAM and carefully lift crust into pan and press into pan , trim off over lapping edges .
Repeat with the other half of the dough .
Prick dough with a fork all over the inside of the pan , bake both crusts for 15 minutes @ 350 degrees .
Preheat oven to 475 degrees
pour pumpkin batter into the crusts .
bake @ 475 degrees for 15 minutes .
Take out of oven
Change oven temp to 350 degrees bake for 45 to 50 minutes until knife comes out clean from the center .
Let sit until cool .
Number of Servings: 16
Recipe submitted by SparkPeople user BLONDECRANE.