Impossible Pumpkin Pie

This is a Weight Watchers recipe...but you wouldn't know it by how good it is!

Impossible Pumpkin Pie

1 15-oz can pumpkin pie filling
1/2 cup lowfat bisquick
1 cup evaporated skim milk
2 egg whites
1/2 cup splenda
1/3 cup brown sugar
1 tsp vanilla
1 tsp cinnamon

Mix and beat together.
Pour into a 9" pie pan.
Bake at 350 for 40 minutes.

Makes 6 servings. 3 points each.

Beefy Pizza Casserole

Yeah for the first recipe! I made this tonight with my sous chef, Eli. It was a hit!

















Beefy Pizza Casserole
Makes 8 servings


2 pounds ground beef
2 medium onions, chopped
1/2 cup chopped green bell pepper
4 teaspoons dried Italian seasoning, divided
1/4 cup all-purpose flour
1 (26 ounce) jar tomato-and-basil pasta sauce
2 cups (8 ounces) shredded mozzarella cheese, divided
1 (13.8 ounce) can refrigerated pizza crust
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese


Cook first 3 ingredients and 3 teaspoons Italian seasoning in a large skillet over med-high heat, stirring until beef crumbles and is no longer pink. Drain well, and return to skillet.
Add 1/4 cup flour, stirring until blended. Stir in pasta sauce. Bring mixture to a boil, stirring constantly. Spoon mixture into a lightly greased 13x9 inch baking dish. Sprinkle evenly with 1 1/2 cups cheese.
Unroll pizza crust, and place on top of cheese. Brush with olive oil, and sprinkle evenly with remaining 1/2 cup mozzarella cheese, Parmesan cheese, and remaining 1 teaspoon Italian seasoning.
Bake at 425 for 15 to 20 minutes or until golden brown.


My way:
I didn't have a refrigerated pizza crust, so I made my own with Bisquick. The recipe is 1 1/2 cups Original Bisquick and 1/3 cup very hot water. Mix well, roll to size.