Bisquick Pumpkin Pie
A creamy, spiced pumpkin pie with a tender crust and rich pumpkin flavor, perfect for fall gatherings and holiday desserts. The addition of Bisquick gives it a delightful texture, making it a quick and easy treat for family and friends to enjoy together.
Ingredients
Instructions
- Place all ingredients in a mixing bowl.
- Beat with a mixer for 2 minutes.
- Pour the mixture into 2 greased pie pans.
- Bake at 350°F for 50 to 60 minutes.
- Check with a knife to see if done.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar, and add a pinch of nutmeg for additional warmth. If you're short on evaporated milk, half-and-half or whole milk can work in a pinch. Make sure to blend the mixture thoroughly to avoid lumps, ensuring a smooth custard-like texture. This pie also pairs beautifully with 'Oh So Good' Corn Bread as a side dish.
Serving Suggestions
Serve the pumpkin pie chilled or at room temperature, optionally topped with whipped cream or a scoop of vanilla ice cream for extra indulgence. A sprinkle of cinnamon on top adds a nice touch. This pie can also be complemented by a side of 'Kathleen Cannon'S Blackberry Cobbler' for a delightful dessert spread during gatherings.
Storage & Reheating
Store any leftover pumpkin pie in an airtight container in the refrigerator for up to 3-4 days. To reheat, place slices in a microwave for 30-60 seconds or warm in the oven at 350°F until heated through, about 10-15 minutes. This way, you can enjoy the pie's flavors without compromising its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Bisquick Pumpkin Pie contains roughly 676 calories, with 5g protein, 71g carbohydrates, and 15g fat. It is an excellent source of calcium (22% of the Daily Value) and iron (21% of the Daily Value), and a good source of vitamin A and vitamin C.
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. Roast the pumpkin, scoop out the flesh, and blend until smooth. This will give your pie a fresh taste but may require slight adjustments in cooking time.
What can I substitute for Bisquick in this recipe?
If you don't have Bisquick, you can make your own by mixing 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and a pinch of salt. This will provide a similar texture and rise to your pumpkin pie.
How can I tell if the pie is done baking?
To check if the pie is done, insert a knife into the center. It should come out clean or with only a few moist crumbs attached. If the filling jiggles too much, it likely needs more time in the oven, so continue baking while checking every 5 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).