"Blender" Pumpkin Pie
A quick and creamy pumpkin pie made in a blender, featuring warm spices like cinnamon and ginger, perfect for easy holiday desserts or cozy gatherings.
Ingredients
Instructions
- Put eggs, salt, ginger, cinnamon, cloves (if using), pumpkin, sugar, butter, and Bisquick into the blender and mix until smooth.
- Pour the mixture into a deep buttered pie plate.
- Bake at 350°F for 45 to 50 minutes until set and golden.
Tips & Substitutions
For a smoother texture, ensure your butter is softened before blending. You can substitute the sugar with maple syrup or honey for a different sweetness profile. If you prefer a gluten-free option, try using a gluten-free baking mix instead of Bisquick. Adding a pinch of nutmeg can also enhance the spice blend, making it reminiscent of other American recipes.
Serving Suggestions
Serve your pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Fluffy Macaroni And Cheese as part of a festive meal. Consider adding a sprinkle of cinnamon or nutmeg on top for an extra touch of aroma and flavor.
Storage & Reheating
Once cooled, cover the pie with plastic wrap or aluminum foil and store it in the refrigerator for up to 4 days. To reheat, preheat your oven to 350°F and warm the pie for about 15-20 minutes, until heated through. This helps retain the pie's original texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of "Blender" Pumpkin Pie contains roughly 147 calories, with 2g protein, 21g carbohydrates, and 6g fat. It is an excellent source of vitamin A (48% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1069mg per serving (46% 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! Simply roast and puree about 1 1/2 cups of fresh pumpkin until smooth. Make sure to drain any excess moisture to avoid a watery pie. This gives you a more vibrant flavor and a fresher taste in your pumpkin pie.
What can I use instead of Bisquick?
If you don't have Bisquick, you can make a simple substitute with 1 cup of all-purpose flour, 1 1/2 tsp of baking powder, and a pinch of salt. This will mimic the texture and function of Bisquick in your pie, ensuring it still sets well.
How do I know when the pie is done baking?
The pie is done when the edges are set, and the center has a slight jiggle but is not liquid. You can insert a knife or toothpick in the middle; if it comes out mostly clean, your pie is ready. Keep an eye on it to prevent overbaking.
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).