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Impossible Pumpkin Cheesecake Pie


Impossible Pumpkin Cheesecake Pie (From Betty Crocker/General Mills)
Shared by Kevin Wuzzardo


1 pkg (8 oz.) cream cheese, softened
¾ cup sugar
1 tsp ground cinnamon
¼ tsp grated orange peel
1 can (16 oz.) pumpkin
½ cup Bisquick baking mix
¼ tsp ground nutmeg
¼ teaspoon vanilla
3 eggs
Sour Cream Topping (recipe below)


Heat oven to 350. Lightly grease 9”x1 ¼” pie plate. Place all ingredients except topping in blender container. Blend on high speed, stopping blender occasionally to stir, until smooth, about 2 minutes. Pour into pie plate.

Note: Instead of using blender, you can beat in large bowl on high speed of electric mixer, scraping bowl constantly, 2 minutes.

Bake just until puffed and center is dry, about 45 minutes. (Do not overbake)

Spread Sour Cream Topping carefully over top; cool. Refrigerate until chilled, at least 3 hours.

Sour Cream Topping

Mix 1 cup dairy sour cream, 2 tablespoons sugar and 2 teaspoons vanilla.

High Altitude Directions: No adjustments are necessary.

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