Beverly Evanson'S Impossible Pumpkin Pie
A creamy, spiced pumpkin pie with a fluffy, cake-like texture, perfect for fall gatherings and holiday desserts, offering comforting pumpkin and warming spices flavor.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease a pie plate.
- Beat all ingredients until smooth.
- Pour the mixture into the prepared pie plate.
- Bake until a knife inserted in the center comes out clean, about 50 to 55 minutes.
- Garnish with whipped cream if desired.
Tips & Substitutions
For a creamier texture, consider using whole milk instead of evaporated milk. If you don’t have Bisquick, you can make your own mix using flour, baking powder, and salt. Ensure the eggs are at room temperature for better incorporation into the batter. For added flavor, try substituting half of the vanilla with almond extract.
Serving Suggestions
This pie is delightful when served with a dollop of whipped cream or a scoop of vanilla ice cream. Pair it with a warm cup of spiced chai or coffee for a comforting dessert experience. It also makes a lovely addition to fall gatherings or Thanksgiving dinners, complementing savory dishes beautifully.
Storage & Reheating
Store leftover pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. To reheat, place slices in the microwave for about 20-30 seconds or warm them in a preheated oven at 350°F for 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Beverly Evanson'S Impossible Pumpkin Pie contains roughly 248 calories, with 3g protein, 29g carbohydrates, and 11g fat. It is an excellent source of vitamin A (173% of the Daily Value) and dietary fiber (25% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 582mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! You'll need about 2 cups of cooked and pureed pumpkin. Make sure to strain it to remove excess moisture to achieve the right consistency in your pie.
Is it possible to make this pie dairy-free?
Absolutely! Substitute the evaporated milk with a non-dairy alternative such as coconut cream or almond milk. Use dairy-free margarine instead of butter for a fully dairy-free dessert.
How can I tell when the pie is done baking?
The pie is done when the edges are set and a knife inserted into the center comes out clean. The center may still be slightly jiggly, but it will firm up as it cools. Baking times may vary, so start checking around 50 minutes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).