Impossible Pumpkin Pie(The Pie That Does The Impossible By Making It'S Own Crust.)
A creamy, pumpkin-flavored pie with a unique crust made from Bisquick and brown sugar, perfect for fall gatherings and those seeking an easy, delicious dessert.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine brown sugar, Bisquick, and pumpkin pie spice.
- Add eggs, evaporated milk, vanilla, and melted margarine or butter; mix until smooth.
- Pour the mixture into a 9-inch or 10-inch pie pan.
- Bake in the preheated oven for approximately 35 minutes, or until set.
- Allow to cool before serving.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light brown. If you don't have pumpkin pie spice, a combination of cinnamon, nutmeg, and ginger can work well. Ensure the eggs are at room temperature to help the mixture blend more smoothly. You can also substitute the margarine with coconut oil for a dairy-free version.
Serving Suggestions
Serve slices of this Impossible Pumpkin Pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat. It pairs beautifully with Baked Cheddar Olives as an appetizer or alongside coffee for an afternoon snack. For a festive touch, sprinkle some extra pumpkin pie spice on top before serving.
Storage & Reheating
Store any leftover pumpkin pie in the refrigerator, covered with plastic wrap or in an airtight container. It will keep well for up to 3 days. To reheat, place individual slices in the microwave for 15-20 seconds or warm the entire pie in a preheated oven at 350°F (175°C) for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Impossible Pumpkin Pie(The Pie That Does The Impossible By Making It'S Own Crust.) contains roughly 1361 calories, with 8g protein, 99g carbohydrates, and 98g fat. It is an excellent source of vitamin A (29% of the Daily Value) and calcium (20% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1096mg per serving (48% 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 puree instead of canned. To do this, cook a small pie pumpkin, scoop out the flesh, and puree it until smooth. You'll need about 2 cups of fresh puree to replace the canned pumpkin. Make sure to drain any excess moisture for the best consistency in your pie.
What can I do if my pie doesn't set?
If your pie doesn't set, it may need more baking time. Check for doneness by inserting a knife into the center; it should come out clean. If it's still too soft, return it to the oven and bake for an additional 5-10 minutes. Allow it to cool completely before slicing, as it will firm up as it cools.
Is this pie suitable for freezing?
Yes, this Impossible Pumpkin Pie can be frozen for up to 2 months. To freeze, allow the pie to cool completely, then wrap it tightly in plastic wrap and aluminum foil. When ready to serve, thaw it in the refrigerator overnight and then reheat as desired for the best 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).