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 vote5
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 Tbsplight butter, softened
-
2 largeeggs
-
1/2 csugar or sugar substitute
-
1/2 creduced fat biscuit baking mix
-
2 1/2 tsppumpkin pie spice
-
2 tspvanilla extract
How to Make Impossible Pumpkin Pie
- Preheat oven to 350 degrees F. Coat a 9 inch deep dish pie plate with nonstick cooking spray.
- 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.
- Bake 1 hour, or until a knife inserted in the center comes out clean.
- Let cool then cover and chill at least 2 hours before serving. Top with dollops of light whipped cream and sprinkle with cinnamon.
