Impossible Pumpkin Pie II

Impossible Pumpkin Pie II

45

"This is one of the 'impossibles' that we all love. A pumpkin pie that makes its own crust!"
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h servings 228 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 31.5g
  • 10%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 310 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

45
  1. 50 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

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 wa...

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...

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 ex...

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/custar...

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

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 ...

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 ...

Not bad, but it won't replace my Libby's pumpkin pie recipe! Different texture, different flavor. Only change I made to the ingredients is 1/2 cup white sugar and 1/4 cup brown. Also made it in ...

This is a very nice recipe. I live in a family of pumpkin pie lovers, and most of us can take or leave the crust. I do process my own pumpkin and save bags of it in the freezer to use througho...