Impossible Pumpkin Pie

By WKBW Directors

Impossible Pumpkin Pie


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*


  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.
For a fresh and fruity good-for-you dinner, try my Mango Tango Fillets.

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