Impossible Pumpkin Pie

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Story Created: Nov 6, 2009 at 10:52 AM EST

Story Updated: Nov 6, 2009 at 10:52 AM EST

Ingredients

  • 1 can (15 ounces) pure pumpkin (not pumpkin pie filling)
  •  1 can (12 ounces) fat-free evaporated milk
  • 1 tablespoon light butter, softened
  • 2 eggs
  • 1/2 cup sugar
  • 1/2 cup reduced-fat biscuit baking mix*
  • 2-1/2 teaspoons pumpkin pie spice*
  • 2 teaspoons vanilla extract*

 

Directions

1.Preheat oven to 350°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 center comes out clean.

4.Let cool then cover and chill at least 2 hours before serving.

 *To make this a gluten-free recipe, use nonstick cooking spray with no flour added, gluten-free biscuit mix and vanilla extract, and seasoning with no added starch from a gluten-containing source.

SERVING SUGGESTION: If you want to fancy this up a bit, top with dollops of light whipped cream and a cinnamon stick. Recipe adapted from Bisquick.

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