Real Recipes From Real Home Cooks ®

impossible pumpkin pie

(1 rating)
Recipe by
Sherry Moeller
Dickinson, TX

This is a great recipe because the pie makes it's own crust. This recipe is approved for most diabetic meal plans. This recipe is adapted from Bisquick.

(1 rating)
yield 12 serving(s)
prep time 20 Min
cook time 1 Hr

Ingredients For impossible pumpkin pie

  • 1 can
    (15 oz.) pure pumpkin (not pumpkin pie filling)
  • 1 can
    (12 oz.) fat-free evaporated milk
  • 1 Tbsp
    light butter, softened
  • 2 lg
  • 1/2 c
    sugar or sugar substitute
  • 1/2 c
    reduced fat biscuit baking mix
  • 2 1/2 tsp
    pumpkin pie spice
  • 2 tsp
    vanilla extract

How To Make impossible pumpkin pie

  • 1
    Preheat oven to 350 degrees F. Coat a 9 inch deep dish pie plate with nonstick cooking spray.
  • 2
    Blend all ingredients together in a blender on high speed for 1 minute, or place all ingredients in a large bowl and beat 2 minutes with a hand beater. Pour mixture into pie plate.
  • 3
    Bake 1 hour, or until a knife inserted in the center comes out clean.
  • 4
    Let cool then cover and chill at least 2 hours before serving. Top with dollops of light whipped cream and sprinkle with cinnamon.

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