impossible pumpkin pie
★★★★★
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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.
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Ingredients For impossible pumpkin pie
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1 can(15 oz.) pure pumpkin (not pumpkin pie filling)
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1 can(12 oz.) fat-free evaporated milk
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1 Tbsplight butter, softened
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2 lgeggs
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1/2 csugar or sugar substitute
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1/2 creduced fat biscuit baking mix
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2 1/2 tsppumpkin pie spice
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2 tspvanilla extract
How To Make impossible pumpkin pie
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1Preheat oven to 350 degrees F. Coat a 9 inch deep dish pie plate with nonstick cooking spray.
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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.
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3Bake 1 hour, or until a knife inserted in the center comes out clean.
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4Let cool then cover and chill at least 2 hours before serving. Top with dollops of light whipped cream and sprinkle with cinnamon.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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