Impossible Pumpkin Pie
- 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
cup biscuit baking mix
teaspoons pumpkin pie spice
2 teaspoons vanilla extract
What To Do:
- Preheat oven to 350 degrees F. Coat a 9-inch deep-dish pie plate with cooking spray.
- 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.
- Bake 1 hour, or until a knife inserted in center comes out clean.
- Let cool then cover and chill at least 2 hours before serving.
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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