Impossible Pumpkin Pie

Name: Impossible Pumpkin Pie
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12
Ingredients: 1 can(s) (15 oz.) pure pumpkin (not pumpkin pie filling); 1 can(s) (12 oz.) fat-free evaporated milk; 1 Tbsp light butter, softened; 2 large eggs; 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

No Photo

Have you made this?

Share your own photo!

By Sherry Moeller
@sjmadm1

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.

Rating:

★★★★★ 1 vote5

Serves:

Prep:

20 Min

Cook:

1 Hr

Ingredients

1 can(s)

(15 oz.) pure pumpkin (not pumpkin pie filling)
1 can(s)

(12 oz.) fat-free evaporated milk
1 Tbsp

light butter, softened
2 large

eggs
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
Add Ingredients to Grocery List

How to Make Impossible Pumpkin Pie

Step-by-Step

Preheat oven to 350 degrees F. Coat a 9 inch deep dish pie plate with nonstick cooking spray.
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.
Bake 1 hour, or until a knife inserted in the center comes out clean.
Let cool then cover and chill at least 2 hours before serving. Top with dollops of light whipped cream and sprinkle with cinnamon.

Printable Recipe Card