Impossible Pumpkin Pie

Impossible Pumpkin Pie Recipe

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Sherry Moeller


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 vote
20 Min
1 Hr


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
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


1Preheat oven to 350 degrees F. Coat a 9 inch deep dish pie plate with nonstick cooking spray.
2Blend 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.
3Bake 1 hour, or until a knife inserted in the center comes out clean.
4Let cool then cover and chill at least 2 hours before serving. Top with dollops of light whipped cream and sprinkle with cinnamon.

About Impossible Pumpkin Pie

Course/Dish: Pies
Other Tag: Healthy