Impossible Pumpkin Pie I Recipe -
Impossible Pumpkin Pie I Recipe
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Impossible Pumpkin Pie I

Recipe by  

"This smooth, spicy pumpkin pie makes its own crust! Delicious with whipped topping or vanilla ice cream."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
  • PREP

    15 mins
  • COOK

    55 mins

    3 hrs 10 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan.
  2. In a medium mixing bowl, combine pumpkin, milk, sugar, baking mix, melted butter, eggs, allspice, cinnamon, cloves, and vanilla extract. Beat on medium speed 2 minutes, until mixture is smooth. Pour mixture into pan.
  3. Bake in preheated oven for 50 to 55 minutes, until set in center. Allow to cool before serving.
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Reviews More Reviews

Most Helpful Positive Review
Dec 16, 2006

You know, I just love this pie. I've made it many times and it always goes before the regularly crusted pumpkin pie. I don't waste my money on biscuit mix, I make my own from 1c. flour, 1/4t. salt, 2t. baking powder, 1/8t. baking soda. Works just fine. It's also my pancake base. This is an awesome pie recipe. Somebody described it as a custard this Thanksgiving. I'm making it for a CHRISTmas party tomorrow. We're driving for 2.5 hours and this baby travels well! Also, I make mine in a 13x9" cake pan and double the recipe. Forget Libby's this is the best!

Most Helpful Critical Review
Jul 23, 2004

The pie was nice and smooth and the crustless aspect was unique but it had WAY too much ground cloves for our family. I'd reduce it to 1/4 t.

Nov 01, 2005

This turned out awesome! I used fresh pumpkin puree, skim milk, 1/2c. splenda, 1/4c. white sugar, 1/2 c. low-fat bisquick mix, a lot of vanilla and pumpkin spice. Light, healthy, and everyone raved about it! :)

Jul 23, 2003

This is really good. A great pie...but without the crust. I've starting making this as a snack for my son. He's a picky eater, but enjoys this with cool-whip on top. I love old fashioned pumpkin pie but this is a great alternative when your short on time. Thanks Anita.

Apr 05, 2005

Easy to make and good. However, don't expect a crust to appear.

Nov 22, 2006

Nice and easy. Here's a tip: I made three pies for Thanksgiving and used aluminium pie pans. They weren't 9" across - they claimed they were 8 and 3/4" but two recipes made three pies. Also they were very flimsy for this recipe so I finally figured out that it cut way down on the mess if I put the tin on the oven rack and THEN poured the batter into the tin.

Sep 25, 2007

This is the best recipe I've found since I managed to lose my favorite cookbook. The only suggestion I would have is using evaporated milk instead - I've found it's best for pumpkin pies.

Nov 26, 2002

Had too much spice!


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  • Calories
  • 197 kcal
  • 10%
  • Carbohydrates
  • 31.4 g
  • 10%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 6.5 g
  • 10%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 155 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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