Ingredients:
2/3 cup Splenda granular ( sugar substitute)
1/2 cup buttermilk pancake mix
2 tablespoons light margarine
1 (12 ounce) cans evaporated skim milk
1/2 cup egg substitute
21 ounces canned pumpkin, I am guessing on the can size but its the 2 cup size
2 1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla
Directions:
Preheat oven to 350*.
Mix all ingredients in a bowl.
Spray a 9 inch pie pan with ‘Pam’.
Pour ingredients into pie pan.
Bake 55 minutes or until a knife or toothpick comes out clean.
Servings: 8
Time preparation: 15 min.
Time total: 70 min.