Impossible Pumpkin Pie
By
Sherry Moeller
@sjmadm1
1
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 vote
Serves:
12
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
How to Make Impossible Pumpkin Pie
- 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.
