Impossible Pumpkin Pie
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recipe ingredients
12 oz evaporated skim milk
1/2 cup egg substitute
2 Tbsp. margarine, softened
3/4 cup sugar
1/2 cup Bisquick
16 oz canned pumpkin (not pie filling)
2 1/2 tsp. pumpkin pie spice
2 tsp. vanilla
recipe directions
Preheat oven to 350F Spray pie plate, 10 x 1 1/2″ with nonstick cooking spray. Beat all ingredients in blender on high speed 1 minute or until smooth. If your blender doesn’t hold 5 cups, beat the mixture with a mixer on medium speed about 2 minutes or until smooth. Pour into pie plate. Bake 50 to 55 minutes or until knife inserted in center comes out clean.
Serves: 8 - Nutrition Information Per Serving
| calories | total fat | sat fat | protein | fiber | sodium (mg) | carbs | ww pts |
| 189 | 4 | 1 | 6 | 2 | 194 | 34 | 4 |
Tasty. Satisfying pumpkin pie without all the fat in a crust.
The flavor was to tangy for my taste. I rate this a 8.0
This is one of my family’s favorites. You’ll never miss the crust! Definitely a 10!!!!!!!
Great Pie with out the guilt Who really eats the crust