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Impossible Pumpkin Pie- 2

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Recipe

 

Yield

servings

Prep

40 min

Cook

50 min

Ready

90 min
Trans-fat Free, Good source of fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
16 ounces pumpkin
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12 ounces evaporated milk
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2 tablespoons butter
or margarine
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2 large eggs
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¾ cup sugar
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½ cup biscuit baking mix (bisquick)
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2 ½ teaspoons pumpkin pie spice
2 teaspoons vanilla extract
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Ingredients

Amount Measure Ingredient Features
462.4 ml/g pumpkin
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346.8 ml/g evaporated milk
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3E+1 ml butter
or margarine
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2 large eggs
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177 ml sugar
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118 ml biscuit baking mix (bisquick)
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13 ml pumpkin pie spice
1E+1 ml vanilla extract
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Directions

Heat oven to 350℉ (180℃) Grease pie plate, 10 x 1½ inches.

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 237g (8.4 oz)
Amount per Serving
Calories 33932% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 134mg 45%
Sodium 130mg 5%
Total Carbohydrate 18g 18%
Dietary Fiber 4g 14%
Sugars g
Protein 15g
Vitamin A 382% Vitamin C 10%
Calcium 17% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 

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