PUMPKIN PIE CHEESECAKE
Makes 8 Servings
1 Serving = 3 PointsPlus™
1 (15 oz) can of pumpkin (NOT pumpkin pie filling)
1/4 tsp vanilla
3/4 cup fat-free egg substitute
3/4 cup Splenda granulated
1/2 cup original Bisquick mix
1 1/2 tsp pumpkin pie spice
Preheat oven to 350º. Spray a 9” glass pie plate; set aside.
|Don't forget to spray it in your dishwasher so you don't have to clean up any over-spray!|
Place all ingredients in a large bowl. Mix using an electric mixer until well combined and smooth.
Pour into pie plate.
Bake 45 minutes or until just puffed and center is dry (do NOT overbake).
Cool completely, @1 hour. Refrigerate at least 3 hours until chilled.
This can be served 'as is' or with a dollop of fat-free whipped topping.
Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***