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Impossible Pumpkin Pie Recipe

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 YIELD:8 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

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

Reviews for Impossible Pumpkin Pie

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MY REVIEW
rose anne 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!"

MY REVIEW
wetbones1 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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