Sugar-Free Pumpkin Pie

Yield: 8 servings

Ingredients

• 2/3 cup sugar-substitute
• 1/2 cup baking mix (such as Bisquick or Jiffy)
• 2 tablespoons melted butter
• 1 (15 ounce) can pumpkin
• 1 (12 ounce) can fat-free evaporated milk
• 2 eggs
• 1 tablespoon pumpkin pie spice
• 2 teaspoons vanilla extract

Instructions

1. Heat oven to 350 degrees F.
2. Place all ingredients in a large bowl and beat just until smooth. Pour into a 9-inch greased pie pan.
3. Bake for approximately 50 minutes or until a knife blade inserted in the middle of the pumpkin pie comes out clean.
4. Remove from oven and let cool 30 minutes before serving.
5. Serve with vanilla ice cream or whipped topping, if desired.

Nutrition

Per serving (approximately): 6 g protein, 18 g carbohydrates, 2 g fiber, 6 g fat (3 g saturated), 63 mg cholesterol, 17mcg folate, 1 mg iron, 192 mg sodium