Crustless Pumpkin Pie - cooking recipe

Ingredients

1 1/4 cups solid-pack pumpkin
1 cup non-fat soymilk, plain
1/2 cup Better 'n Peanut Butter spread
1/2 cup fat free egg substitute
1/2 cup original plain pancake mix
1/2 cup sugar
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract

Preparation

Combine all ingredients in a blender container. Process until smooth, scraping down sides as needed. Pour into a 9-inch pie plate that has been coated with non-stick cooking spray. Bake at 350F for 50-60 minutes or until knife inserted near center tests clean. Cool on wire rack. Refrigerate until chilled, about 3 hours.