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Recipe of the month
Greek Wrap

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Impossible Pumpkin Pie
Ingredients:
2/3 cup sugar substitute approved for baking
1/2 cup baking mix (i.e. Bisquick, Jiffy)
2 tablespoons butter, melted
1 - 15 ounce can pumpkin
1 -12 ounce can fat-free evaporated milk
2 large eggs
1 tablespoon pumpkin pie spice
2 teaspoons vanilla
Directions: Preheat oven to 350°F.

Place all ingredients in a large bowl and beat until smooth, approximately 30 seconds.

Pour into a 9-inch greased pie pan.

Bake approximately 50 minutes or until a knife blade inserted in the middle of the pie comes out clean.

Remove from oven and let cool 30 minutes before serving. Serve with vanilla ice cream or whipped topping, if desired.
Servings: 8
Calories/Serving: 147
Nutrition: One serving provides approximately: 147 calories, 6 g protein, 18 g carbohydrates, 2 g fiber, 6 g fat (3 g saturated), 63 mg cholesterol, 17mcg folate, 1 mg iron, 192 mg sodium.
Source: Wheat Foods Council
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Comments about this recipe
Anonymous 11/19/2007 4:50 PM
My mom has made this recipe for years and I love it! You would never think that it has baking mix in it. This pie has become the standard that I compare all other pumpkin pie to.
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