IMPOSSIBLE PUMPKIN PIE

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Impossible Pumpkin Pie image

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.

Provided by Sherry Moeller

Categories     Pies

Time 1h20m

Number Of Ingredients 8

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

Steps:

  • 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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