Pumpkin Pie

You can omit the Bisquick and save some carbs and calories.  It makes a very thin crust.  The pie is very good.

Pumpkin Pie 
1 egg
2 egg whites
1 can pumpkin
¾ cup Splenda
½ cup Bisquick
1 t. vanilla
1 t. cinnamon
½ t. ginger
¼ t. cloves
1 can FF evaporated milk
1 cup Cool Whip  

Combine the first 9 ingredients; gradually stir in evaporated milk. Pour into a 9” pie place sprayed with Pam. Bake at 350º for 35-40 minutes or until knife inserted near the center comes out clean.   Cool on wire rack. Dollop with Cool Whip. 

Serves 8  

124 calories, 2 g fat, 28 mg cholesterol, 160 mg sodium, 19 g carbohydrate, 3 g fiber, 6 g protein  

I received an email but don't see it here asking if you add the Bisquick to the pie filling and yes you do.  Use pumpkin, not pumpkin pie filling.  I mix the first 9 ingredients in a blendar, then add the evaporated milk.

Thank you so much, it was my question!

I am hoping to have a dinner party and had an idea of Mini pumkin pies as Hor'derves. I was hoping to use the frozen tart crust and needed a SF pumkin pie recipe. 

Thanks for sharing your recipe!