Impossible Pumpkin Pie II Recipe

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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!!

—Kayla's mom

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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.

—Frugal Country Mom

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41 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??!!

—CDPEFFER

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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.

—CRAZY4SUSHI

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Nov 12, 2007

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

—Jen4700

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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.

—RENA

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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.

—ManSoRare

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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!

—PIEDRASPR

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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.

Nutritional Information

Impossible Pumpkin Pie II

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 228
Calories from Fat: 83

% Daily Value *
Total Fat 9.2g 14 %
Saturated Fat 4.8g 24 %
Cholesterol 65mg 22 %
Sodium 327mg 13 %
Potassium 299mg 8 %
Total Carbohydrates 31.5g 10 %
Dietary Fiber 0.8g 3 %
Protein 5.6g 11 %
Sugars 24.6g
Vitamin A 58 %
Vitamin C 6 %
Calcium 20 %
Iron 9 %
** Thiamin 5 %
Niacin 13 %
** Vitamin B6 4 %
** Magnesium 7 %
** Folate 7 %

* 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.