Prep 15 mins
Cook 55 mins
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.
- 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
- Preheat oven to 350*.
- Mix all ingredients in a bowl.
- Spray a 9 inch pie pan with 'Pam'.
- Pour ingredients into pie pan.
- Bake 55 minutes or until a knife or toothpick comes out clean.
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.
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!! :)
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!