So Good Impossible Pumpkin Pecan Pie
So Good Impossible Pumpkin Pecan Pie recipe
Yield
1 piePrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ounces |
pumpkin
|
|
| 12 | ounces |
evaporated milk
|
|
| 2 | large |
eggs
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 | cup |
biscuit baking mix (bisquick)
|
*
|
| ½ | cup |
sugar
|
|
| 1 | tablespoon |
pumpkin pie spice
|
|
| ¾ | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 433.5 | ml/g |
pumpkin
|
|
| 346.8 | ml/g |
evaporated milk
|
|
| 2 | large |
eggs
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 237 | ml |
biscuit baking mix (bisquick)
|
*
|
| 118 | ml |
sugar
|
|
| 15 | ml |
pumpkin pie spice
|
|
| 177 | ml |
pecans
chopped |
|
Directions
Heat oven to 350℉ (180℃).
Grease 10 inch pie plate. Beat all ingredients except pecans and topping, until smooth, 1 minute in blender or 2 minutes by hand; stir in pecans.
Pour into pie plate. Bake 50 to 55 minutes or until knife inserted in center comes out clean.
Mix the Cool whip well with the pie spice; spread over pie.
Garnish with additional pecans if desired.
