1 can (15 ounces) pure pumpkin (not pumpkin pie filling)
1 can (12 ounces) fat-free evaporated milk
1 tablespoon light butter, softened
1/2 cup sugar
1/2 cup reduced-fat biscuit baking mix*
2-1/2 teaspoons pumpkin pie spice*
2 teaspoons vanilla extract*
*To make this a gluten-free recipe, use nonstick cooking spray with no flour added, gluten-free biscuit mix and vanilla extract, and seasoning with no added starch from a gluten-containing source.
|SERVING SUGGESTION: If you want to fancy this up a bit, top with dollops of light whipped cream and a cinnamon stick.
Recipe adapted from Bisquick.
|For a fresh and fruity good-for-you dinner, try my Mango Tango Fillets.|