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Impossible Pumpkin Pie

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


  • 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


  • 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).
  • Bake at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. Serve with whipped topping if desired.
Nutrition Facts
1 slice: 224 calories, 8g fat (4g saturated fat), 74mg cholesterol, 182mg sodium, 32g carbohydrate (24g sugars, 3g fiber), 6g protein.

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  • rose anne
    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!

  • ksandjs1
    Aug 20, 2011

    No comment left

  • wetbones1
    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

  • Celestes
    Sep 22, 2009

    No comment left

  • mbdumee
    Nov 10, 2007

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  • Carolyn
    Sep 27, 2006

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  • Phyllis
    Sep 21, 2006

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