"This is one of the 'impossibles' that we all love. A pumpkin pie that makes its own crust!" — robertaJ
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biscuit baking mix
1 (12 fluid ounce) can
1 (15 ounce) can
solid pack pumpkin puree
2 1/2 teaspoons
pumpkin pie spice
Have been making this recipe for more years than I care to remember...originally found it on the back of the Bisquick box. For anyone who likes finding a crust under their pumpkin filling, this recipe is not for you. Unlike the description implies, there is no crust that magically forms under the filling. But that doesn't stop me from giving it a 2 thumbs up, it is wonderful and delicious. The original recipe on the Bisquick box advised mixing ingredients together in the blender for 1 minute, which is how I always do it. The best!!
This came out ok, it was not very sweet so for people that dont like it that sweet it works well I would add like low fat whip cream on top. If you want it sweeter try more sugar to recipe. I wanted to make something fast within an hour and this worked out great.
We are very happy with this recipe. I actually made a few changes to decrease the fat. I used reduced fat bisquick, fat free evaporated milk, 3 egg whites instead of the 2 eggs. It turned out excellent. We topped it with fat free cool whip. For about 3 gms of fat per slice it really hit the spot. As the other person states there is no crust per say. But who cares??!!
If you are looking for a pie, this is not it. There is no crust. If you love pumpkin this is for you. Put this in a crock pot for about 4 hours, on low and you have a great little pudding/custard. Add some sweetened whip cream and your in heaven.
Been baking this pie for years! Blender is definitely the way to go (add wet ingredients first).
I have been making this pumpkin pie recipe for about 15 years and it is still my favorite, I have never been much of a crust girl... you gotta have the cool whip on it though.
This recipe is amazing using low-fat alternatives if you're trying to cut some calories. It makes a great "take and carry" dish for a tea or brunch and is a serving of good to eat sweets that is easy if you're watching what you eat!
Best pumpkin pie I ever made and best one I ever ate. I doubled the recipe, used half white sugar and half light brown sugar, and a spring-form cake cake pan. Had to bake it 20 minutes longer until the knife came clean in the center and this is a masterpiece! I posted a pic of it here.
* Percent Daily Values are based on a 2,000 calorie diet.
Impossible Pumpkin Pie II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 83
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