Crustless Pumpkin Pie


1-1/4 cups solid-pack pumpkin
1 cup non-fat plain soy milk
1/2 cup Better’n Peanut Butter
1/2 cup liquid fat-free egg substitute
1/2 cup original (plain) pancake mix
1/2 cup sugar
2 teaspoons Pumpkin Pie Spice
1 teaspoon vanilla extract


  1. Combine all ingredients in a blender container. Process until smooth, scraping down sides as needed. Pour into a 9-inch pie plate that has been coated with non-stick cooking spray. Bake at 350F for 50-60 minutes or until knife inserted near center tests clean. Cool on wire rack. Refrigerate until chilled, about 3 hours.
  2. Yield: 7 servings.


Calories 181
Calories from Fat 14g
Total Fat 1.4g
Saturated Fat .1g
Cholesterol 0mg
Sodium 319mg
Potassium 161mg
Total Carbohydrates 34g
Dietary Fiber 1.5g
Sugars 4g
Protein 6g

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