Crustless Pumpkin Pie

I just bought some Better 'N Peanut Butter the other day and now I'm looking for recipes to use it. I found a bunch of recipes on the website www.betternpeanutbutter.com and wanted to post them here for future use. Cooking time is refrigeration time.

• Ready In: 3 hrs 10 mins
• Serves: 7
• Yields: 9 inch pie

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

Directions

1. 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.