• 1 can (16 ounces) solid pack pumpkin (or 2 cups pureed cooked pumpkin)
• 1 can (13 ounces) evaporated skim milk
• 1 egg
• 2 egg whites
• ½ cup biscuit mix (Bisquick type)
• 1/3 cup plus 2 tablespoons Splenda
• 2 teaspoons pumpkin pie spice
• 2 teaspoons vanilla extract

1. Heat oven to 350°F. Lightly grease or spray 9-inch pie pan with vegetable oil spray.
2. Blend all ingredients in blender for 1 minute or beat 2 minutes with mixer.
3. Pour into pie pan and bake for 50 minutes or until center is puffed up.

From Flavors of Fiesta by University of Illinois Extension