Impossible Pumpkin Pie

Name: Impossible Pumpkin Pie
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

Jamie Geller Test Kitchens • Nov 21, 2010 (Updated: Aug 20, 2019)Comment Jump to Recipe

Impossible Pumpkin Pie

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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

Instructions

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

Category: RecipesDesserts

Diets: Dairy