Super fast & easy, and anyone can make this! You can use whatever milk you want ~ but I like unsweetened vanilla almond or cashew milk. It can be made with regular sugars, or Splenda (white & brown) for a sugar-free version (the one in the photo is sugar-free).
There's not a lot of sugar/Splenda in here, so it could even be eaten as a fairly-healthy breakfast!
IMPOSSIBLE PUMPKIN PIE CAKE
With sugar or sugar-free
1-1/2 cups pumpkin puree
2 eggs…………………………………1/2 cup Bisquick
1 cup any milk (I like unsweetened vanilla almond or cashew milk)
1 tsp. pumpkin pie spice………….....1 tsp. cinnamon
1/4 cup granulated sugar ~or~ 1/4 cup regular white Splenda
1/4 cup dark brown sugar ~or~ 2 TB brown Splenda
Preheat oven to 350. Spray an 8" or 9” pie pan with non-stick baking spray ~ set aside.
Put the rest of the ingredients into your blender or food processor ~ until blended together well. Pour into prepared pan. Bake about 30-40 minutes or until a cake tester (or tip of sharp knife) comes out clean.
Let cool (or chill). Note that the pie cake will fall as it cools. Serve with dollops of whipped cream or Cool Whip.