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Impossible Pumpkin Pie

(2 Votes)
SERVES
8
CHILL TIME
2 Hr
COOK TIME
1 Hr
READY IN
3 Hr

Talk about having a secret helper in the kitchen! Impossible pies make their own crust, so we don't have to do a thing but mix 'em together and bake! Why wait for Thanksgiving when we can enjoy this lighter pumpkin pie anytime?!

What You'll Need:
  • 1 (15-ounce) can 100% pure pumpkin (not pumpkin pie filling)
  • 1 (12-ounce) can evaporated milk
  • 1 tablespoon butter, softened
  • 2 eggs
  • 1/2 cup sugar
  • 1/2 cup biscuit baking mix
  • 2 1/2 teaspoons pumpkin pie spice
  • 2 teaspoons vanilla extract
What To Do:
  1. Preheat oven to 350 degrees F. Coat a 9-inch deep-dish pie plate with 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.
Note

If you want to fancy up this pie a bit, top with dollops of light whipped cream and a cinnamon stick.

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