Cheryl'S Crustless Pumpkin Pie = 1 Ww Point

• 1 1/4 cups canned pumpkin
• 1 cup light soymilk, I use Silk Plain Light
• 1/2 cup Better 'n Peanut Butter spread
• 1/2 cup fat free egg substitute
• 1/2 cup Bisquick reduced-fat baking mix
• 1/2 cup Splenda granular, sugar substitute
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees.
2. Spray a 9-inch pie baking dish with non-stick spray.
3. Combine all ingredients in a blender container. Process until smooth, scraping down sides as needed.
4. Pour into the prepared baking dish.
5. Bake for 55 minutes or untl knife inserted near center tests clean.
6. Cool on wire rack.
7. Refrigerate until chilled, about 3 hours.

pumpkin, light soymilk, n peanut butter, egg substitute, bisquick reducedfat baking mix, splenda granular, pumpkin pie spice, vanilla

Taken from www.food.com/recipe/cheryls-crustless-pumpkin-pie-1-ww-point-325636 (may not work)