Thursday, October 16, 2008
It's dark and rainy outside, time for pumpkin pie.....
I wanted a pie with a crust, so I tried the crust that I use for cheese cake. I think a graham crust might also work well for the pumpkin pie purists, and there are cute little single serving pie crusts at Walmart that can just be filled with the filling.
1/4 cup Krusteaz pancake mix
1/4 cp butter milk
1 Tbsp egg beaters
¼ ts vanilla
¼ ts baking soda
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)