What You Need:

Crust

• 1 box Marion's GF Cookie & Muffin Mix
• 1 large egg
• 7 tablespoons olive oil (7 tablespoons margarine or butter as dairy alternative margarine)
• 1 teaspoon low sodium baking powder (Optional: Can use regular baking powder)
• 12 inch pie pan or round Springform pan for easier removal. If you choose a smaller baking pan you have dough remaining for 2 extra mini pies.

Filling

• 2 ½ cups Libby's Easy Pumpkin Pie Mix ®
• 2 large eggs

Directions:

Crust

• Spray or grease your baking pan with GF spray, butter or oil.
• Place Marion's Smart Delights mix in a bowl; add baking powder and mix with whisk.
• Add olive oil and egg, mix either by hand, electronic mixer or a kneading mixer attachment until evenly blended.
• Spread dough in the baking pan. Push dough up very slightly at the edge creating a slight lip to help hold the filling ingredients.

Filling and Baking

• Preheat oven to 350.
• Place Libby's Easy Pumpkin Pie Mix and eggs in a bowl. Mix at low speed for one minute until evenly blended.
• Spread pumpkin on top of the crust.
• Bake for about 40-45 minutes. Crust is ready when golden brown on edges and crust seems to loosen from edges and filling inside has become firm.
• Take pie from oven. Let cool for 5 minutes before removing from baking pan. Placing on cooling rack.

Yield: 12 servings

Nutritional Information (1 of 12 servings using Libby's Easy Pumpkin Pie Mix and 7 Tablespoons of olive oil): Calories 214, Calories from Fat 85g, Total Fat 9 g, Saturated Fat 1g, Trans Fats 0g, Cholesterol 53mg, Sodium 128mg, Carbohydrate 30g, Dietary Fiber 3g, Sugars 14 g, Protein 3g, Vitamin A 55%, Vitamin C 0%, Calcium 4%, Iron 6%.
Diabetes Exchanges: 2 Carbohydrates, 1 ½ Fats.