Yummy Impossible Pumpkin Pie
Yummy Impossible Pumpkin Pie recipe
Yield
8 servingsPrep
15 minCook
35 minReady
50 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅓ | cups |
milk
|
|
| 3 | tablespoons |
butter
softened |
|
| 4 | large |
eggs
|
|
| ½ | cup |
sugar
|
|
| ½ | cup |
buttermilk baking mix
|
*
|
| 1 | cup |
canned pumpkin purée
pie spice |
|
| 1 | x |
whipped cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 315 | ml |
milk
|
|
| 45 | ml |
butter
softened |
|
| 4 | large |
eggs
|
|
| 118 | ml |
sugar
|
|
| 118 | ml |
buttermilk baking mix
|
*
|
| 237 | ml |
canned pumpkin purée
pie spice |
|
| 1 | x |
whipped cream
|
*
|
Directions
Combine milk, butter, eggs, sugar, biscuit mix, pumpkin and pie spice to taste in blender.
Blend until mixed.
Turn into greased 9-inch pie pan and bake at 400℉ (200℃) 25 to 35 minutes, or until knife inserted halfway between center and rim comes out clean.
Cool.
Serve with whipped cream, if desired.
