Impossible Pumpkin Pie Recipe

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Because you don't need to fuss with a crust, this twist on the classic Thanksgiving standby may be the easiest pie you've ever prepared. "I'm a working mother a rely on this moist dessert every year for the holidays," says Linda Cummings of Atoka, Tennessee.
TOTAL TIME: Prep: 10 min. Bake: 50 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Bake: 50 min. + cooling
MAKES: 8 servings


  • 2 eggs
  • 1 can (12 ounces) evaporated milk
  • 1 can (15 ounces) solid-pack pumpkin
  • 3/4 cup sugar
  • 1/2 cup biscuit/baking mix
  • 2 tablespoons butter, melted
  • 2-1/2 teaspoons ground allspice
  • 2 teaspoons vanilla extract
  • Whipped topping, optional

Nutritional Facts

1 slice: 224 calories, 8g fat (4g saturated fat), 74mg cholesterol, 182mg sodium, 32g carbohydrate (24g sugars, 3g fiber), 6g protein.


  1. In a blender, combine the eggs, milk, pumpkin, sugar, biscuit mix, butter, allspice and vanilla. Cover and process until smooth. Pour into a greased 9-in. pie plate (dish will be full).
  2. Bake at 350° for 50-55 minutes or until a knife inserted near the center comes out clean. Serve with whipped topping if desired. Yield: 8 servings.
Originally published as Impossible Pumpkin Pie in Quick Cooking November/December 2001, p55

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rose anne User ID: 3004768 57214
Reviewed Nov. 23, 2011

"last year at Thanksgiving i was a new gluten free person, i thought i would not be able to have pumpkin pie again. i had substituted pumpkin pudding type thing. But i tried this pie early and wow i can hardly wait to have it again. so easy and so good!"

wetbones1 User ID: 3539726 129282
Reviewed Dec. 4, 2009

"My daughter in laws mother made this pie for Thanksgiving and I was floored . I have to say it is the best pumpkin pie I have ever eaten moist and tasty"

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