Impossible Pumpkin Pie

Impossible Pumpkin Pie

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Sherry Moeller

By
@sjmadm1

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

Step-by-Step

  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.

Printable Recipe Card

About Impossible Pumpkin Pie

Course/Dish: Pies
Other Tag: Healthy



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