Impossible Pumpkin Pie

Name: Impossible Pumpkin Pie
Yield: 8 Servings
Ingredients: 2/3 cup sugar substitute approved for baking; 1/2 cup baking mix (i.e. Bisquick, Jiffy); 2 tablespoons butter, melted; 1 - 15 ounce can pumpkin; 1 -12 ounce can fat-free evaporated milk; 2 large eggs; 1 tablespoon pumpkin pie spice; 2 teaspoons vanilla

Author:

Jamie Geller Test Kitchens

Publish date:

Nov 21, 2010

8 ServingsServings

Ingredients

2/3 cup sugar substitute approved for baking
1/2 cup baking mix (i.e. Bisquick, Jiffy)
2 tablespoons butter, melted
1 - 15 ounce can pumpkin
1 -12 ounce can fat-free evaporated milk
2 large eggs
1 tablespoon pumpkin pie spice
2 teaspoons vanilla

Preparation

1 Preheat oven to 350°F.
2 Place all ingredients in a large bowl and beat until smooth, approximately 30 seconds.
3 Pour into a 9-inch greased pie pan.
4 Bake approximately 50 minutes or until a knife blade inserted in the middle of the pie comes out clean.
5 Remove from oven and let cool 30 minutes before serving. Serve with vanilla ice cream or whipped topping, if desired.

Source: Wheat Foods Council