Impossible Pumpkin Pie II Recipe - Allrecipes.com
Impossible Pumpkin Pie II Recipe
  • READY IN 1 hr

Impossible Pumpkin Pie II

Recipe by  

"This is one of the 'impossibles' that we all love. A pumpkin pie that makes its own crust!"

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Ingredients Edit and Save

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

    10 mins
  • COOK

    50 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
  2. In a large bowl, combine sugar and baking mix. Stir in butter, milk and eggs. Then beat in pumpkin, spice and vanilla to mixture until smooth. Pour into pie pan.
  3. Bake in preheated oven for 50 to 55 minutes, or until knife inserted in center comes out clean. Refrigerate any remaining pie. High altitude directions: Bake at 375 degrees F (190 degrees C) for 45 to 50 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Feb 18, 2003

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!!

 
Most Helpful Critical Review
Jan 06, 2007

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.

 

48 Ratings

Dec 05, 2004

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??!!

 
Mar 02, 2008

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.

 
Nov 12, 2007

Been baking this pie for years! Blender is definitely the way to go (add wet ingredients first).

 
Nov 30, 2010

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.

 
Nov 01, 2006

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.

 
May 04, 2006

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!

 

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Nutrition

  • Calories
  • 228 kcal
  • 11%
  • Carbohydrates
  • 31.5 g
  • 10%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 9.2 g
  • 14%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 327 mg
  • 13%

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

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