Godmother'S Impossible Pumpkin Pie
A creamy, flavorful pumpkin pie with a subtle sweetness and smooth texture, perfect for fall gatherings or holiday desserts. Its simple ingredients and easy preparation make it suitable for both novice bakers and seasoned cooks seeking a comforting, homemade treat.
Ingredients
Instructions
- Grease a 9 or 10-inch pie plate.
- In a blender, combine sugar, Bisquick mix, margarine or butter, evaporated milk, eggs, and pumpkin. Blend on High for 1 minute until smooth.
- Pour the mixture into the greased pie plate.
- Set the oven temperature to 350°F (175°C).
- Bake for 50 to 55 minutes, or until a knife inserted in the center comes out clean.
- Allow the pie to cool before serving. Top with whipped cream if desired.
Tips & Substitutions
For a lighter pie, consider using a low-fat evaporated milk. If you're out of Bisquick, you can substitute with an equal amount of all-purpose flour mixed with 1 teaspoon of baking powder. Ensure the pumpkin puree is smooth to achieve the best texture. Mixing in a pinch of cinnamon or nutmeg can enhance the flavor profile, making it even more festive.
Serving Suggestions
Serve slices of Godmother's Impossible Pumpkin Pie with a dollop of whipped cream for added richness. It pairs beautifully with a cup of spiced chai or coffee. For a complete meal, consider offering it alongside a light salad like Sunshine Potato Salad. This dessert is perfect for holiday gatherings and family dinners.
Storage & Reheating
To store leftovers, cover the pie with plastic wrap or foil and refrigerate for up to four days. For longer storage, consider freezing individual slices in airtight containers for up to two months. To reheat, simply thaw overnight in the refrigerator and warm slices in the oven at 350°F (175°C) for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Godmother'S Impossible Pumpkin Pie contains roughly 369 calories, with 5g protein, 51g carbohydrates, and 17g fat. It is an excellent source of vitamin A (52% of the Daily Value), iron (23% of the Daily Value), and calcium (20% of the Daily Value), and a good source of vitamin C and protein.
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! Make sure to cook and puree it until smooth. You will need about 2 cups of cooked pumpkin to replace the 1-pound can. Adjust the baking time as needed, as fresh pumpkin might have more moisture.
What if I don’t have margarine or butter?
If you're looking for a substitute, you can use coconut oil or a vegetable oil spread. Both will work well in this recipe, maintaining the moisture and texture. Just ensure they are melted before mixing with the other ingredients.
How can I tell if the pie is done baking?
The pie is done when the edges are set and the center is slightly jiggly but not liquid. A knife inserted in the center should come out clean or with just a few moist crumbs. Be careful not to overbake, as it can lead to a dry texture.
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).