Incredible Pumpkin Pie

Creation in Hope's Note:

This is a diabetic pie recipe that my Mom gave to me this past year since my husband is diabetic. This pie makes its own crust, so there is no crust to make.

• Total Time: 1 hrs 10 mins
• Prep Time: 15 mins
• Cook Time: 55 mins

Ingredients:

Servings: 8

• 2/3 cup Splenda granular (sugar substitute)
• 1/2 cup buttermilk pancake mix
• 2 tablespoons light margarine
• 1 (12 ounce) can evaporated skim milk
• 1/2 cup egg substitute
• 21 ounces canned pumpkin, I am guessing on the can size but its the 2 cup size
• 2 1/2 teaspoons pumpkin pie spice
• 2 teaspoons vanilla

Directions:

1. Preheat oven to 350*.
2. Mix all ingredients in a bowl.
3. Spray a 9 inch pie pan with 'Pam'.
4. Pour ingredients into pie pan.
5. Bake 55 minutes or until a knife or toothpick comes out clean.

Reviews

[justcallmetoni]

Like Susie mine did not form a crust so this was more like a pumpkin custard with extra body from the pancake mix. I used a home made pumpkin pie spice and a bit of crystalized ginger. Friends didn't notice the Splenda and I had a guilt free dessert.

[free-free]

I loved this!! The almost fruity taste of the pumpkin shines through...I used my own homemade pumpkin spice and a dribble of finely ground pecan pieces that I had roasted with brown sugar Splenda blend and salt over the top that further "crusted" the pie...It came out lovely, moist and fluffy...better that the typical pie IMO because I am not such a pastry crust fan (I don't really like to eat it and even dislike to make it more :) - now I have a great recipe to explain my lack of "pie crustation"!!! :) lol ) This should get a dozen stars for ease, style and taste!!! This is my new go-to for a pie recipe and it is top on my Holiday menu plans!!! - THANKS for a WINNER!! :)

[susie cooks]

This was really good. It did not get a real crust, but it held together perfectly. It was so easy to make and took not time at all. I love recipes like that. Thanks!