Friday, October 31, 2008

Skinny Pumpkin Pie




Crust layer:
1/4 cup Krusteaz pancake mix
1/4 cp butter milk
1 Tbsp egg beaters
¼ ts vanilla
¼ ts baking soda

Pumpkin filling:
2/3 cup solid packed pumpkin
2 TB evaporated skim milk
2 TB eggbeaters
1 1/2 TB brown splenda
1/4 ts cinnamon extract (liquid!)
1/4 ts vanilla extract
1/8 ts ground ginger
1/8 ts pumpkin pie spice
1 TB Krusteaz mix

Heat oven to 400F degrees. Lightly grease or spray single-serve spring form.

Make the crust batter and the filling in separate bowls. Mix batter ingredients, and fill batter in a small, sprayed spring form, and bake at 400F for 5 min.

For the pumpkin filling, mix (potentially in food processor) pumpkin and other ingredients until it is a really smooth, creamy texture. Fill on top of pre-baked cake layer. Bake for another 20 at 400F, and another 25 min at 350F. Let cool to room temperature before serving.

1 breakfast entree + 1 fruit (240 kcal)