impossible pumpkin pie

★★★★★ 1
a recipe by
Sherry Moeller
Dickinson, TX

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
serves 12
prep time 20 Min
cook time 1 Hr

Ingredients For impossible pumpkin pie

  • 1 can
    (15 oz.) pure pumpkin (not pumpkin pie filling)
  • 1 can
    (12 oz.) fat-free evaporated milk
  • 1 Tbsp
    light butter, softened
  • 2 lg
  • 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

  • 1
    Preheat oven to 350 degrees F. Coat a 9 inch deep dish pie plate with nonstick cooking spray.
  • 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.
  • 3
    Bake 1 hour, or until a knife inserted in the center comes out clean.
  • 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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