sooo easy and good for you, too! An alternative to regular pumpkin pie, this is short on carbs and fat, high on taste.
1 large can of pumpkin Pie mix (for lower sugar recipe, use pure pumpkin and add sugar substitute and seasoning)
2 eggs
1 can evaporated milk
additional pumpkin pie seasoning if you prefer (I do!)
1/2 c. Bisquick or Jiffy baking mix
Mix very, very well and bake in a greased casserole pan at 350 degrees for 45 minutes or until knife inserted into center comes out clean.
Serve alone or with whipping cream, cool whip, or vanilla/cinnamon ice cream.
Trevor prefers this to traditional pumpkin pie...and it is full of fiber, vit C and A. I will even let him have this for breakfast (no toppings) with a glass of milk.
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