impossible pumpkin pie

Name: Impossible Pumpkin Pie
Prep time: 20 min
Cook time: 1 h
Yield: 12
Ingredients: 1 can(s) (15 oz.) pure pumpkin (not pumpkin pie filling); 1 can(s) (12 oz.) fat-free evaporated milk; 1 tablespoon(s) light butter, softened; 2 large eggs; 1/2 cup(s) sugar or sugar substitute; 1/2 cup(s) reduced fat biscuit baking mix; 2 1/2 teaspoon(s) pumpkin pie spice; 2 teaspoon(s) vanilla extract

(1 RATING)

78 Pinches

Sherry Moeller

Dickinson, TX

Updated on Mar 11, 2012

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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prep time 20 Min

cook time 1 Hr

method ---

yield 12 serving(s)

Ingredients

1 can (15 oz.) pure pumpkin (not pumpkin pie filling)
1 can (12 oz.) fat-free evaporated milk
1 tablespoon light butter, softened
2 large eggs
1/2 cup sugar or sugar substitute
1/2 cup reduced fat biscuit baking mix
2 1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla extract

How To Make impossible pumpkin pie

Step 1

Preheat oven to 350 degrees F. Coat a 9 inch deep dish pie plate with nonstick cooking spray.

Step 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.
Step 3

Bake 1 hour, or until a knife inserted in the center comes out clean.
Step 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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