Net Carbs 11.1 Grams
Protein 4.9 Grams
1 large egg
2 large egg whites
1 can solid pack pumpkin 15 oz.
3/4 cup Original Granulated Splenda
1/2 cup Bisquick
1 teaspoon vanilla flavoring/extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 (12 oz.) can evaporated milk
1. In a large bowl mix everything until smooth, except evaporated milk. Gradually stir in evaporated milk.
2. Pour into 9 inch pie plate which is coated with cooking spray. Bake at 350° for 35-40 minutes or until knife inserted in middle comes out clean. Cool on a wire rack. Refrigerate leftovers.
12 Comments Add yours
That pie looks great Brenda! Thanks for sharing. I calculates to 6 points on FreeStyle. Pretty good for that large of a piece. I will definitely make this and make it at Thanksgiving…
Hey Carla! Did you calculate the SP’s with fat free evaporated milk? Thanks for reading!
Without the traditional crust, does it come out of the pie tin easy? Ensure it is cold first? Bisquick is a new twist to the recipe. I currently make crustless pumpkin pie but always need to bake in individual serving dishes since haven’t been able to get it to come out looking like a “pie” piece when removing from bigger pie plate.
Yes, it needs to be cold. The Bisquick makes it firmer!
Thanks for reading and commenting!
Hey, Karen, sometimes I spray the pie plate with cooking spray! It definitely helps and doesn’t add any significant calories.
Looks great! Happy Thanksgiving, dear Brenda Sue!
I hope your day was good, dear Dolly. ❤
It was abridged, but lovely. I hope yours was nice as well, dear Brenda Sue.