impossible pumpkin pie
(1 rating)
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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 rating)
yield
12 serving(s)
prep time
20 Min
cook time
1 Hr
Ingredients For impossible pumpkin pie
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1 can(15 oz.) pure pumpkin (not pumpkin pie filling)
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1 can(12 oz.) fat-free evaporated milk
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1 Tbsplight butter, softened
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2 lgeggs
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1/2 csugar or sugar substitute
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1/2 creduced fat biscuit baking mix
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2 1/2 tsppumpkin pie spice
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2 tspvanilla extract
How To Make impossible pumpkin pie
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1Preheat oven to 350 degrees F. Coat a 9 inch deep dish pie plate with nonstick cooking spray.
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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.
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3Bake 1 hour, or until a knife inserted in the center comes out clean.
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4Let cool then cover and chill at least 2 hours before serving. Top with dollops of light whipped cream and sprinkle with cinnamon.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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