Impossible Pumpkin Pie(Used Often, Because It'S Easy)
A quick and easy pumpkin pie with a creamy texture and warm spices, perfect for fall gatherings or holiday desserts, suitable for a family-sized serving.
Ingredients
Instructions
- Beat in a blender for 1 minute: sugar, Bisquick, butter or oleo, evaporated milk, eggs, pumpkin, and vanilla.
- Add remaining ingredients: salt, cinnamon, ginger, cloves, and nutmeg.
- Pour the mixture into a 9 to 10-inch pie plate.
- Bake at 350°F until set, approximately 30 minutes.
- Serve with whipped topping.
Tips & Substitutions
For a creamier texture, try using half-and-half instead of evaporated milk. If you’re out of Bisquick, substitute with equal parts all-purpose flour and baking powder. Ensure your eggs are at room temperature for better mixing. Blend the ingredients thoroughly to avoid lumps for a smooth pie filling. This recipe is adaptable; consider adding chocolate chips for a festive twist or incorporating a splash of bourbon for extra flavor.
Serving Suggestions
Serve the pie chilled or at room temperature, topped with whipped cream for a classic finish. Pair it with a scoop of vanilla ice cream or a slice of Grand Champion Sponge Cake for a delightful dessert spread. A hot cup of spiced chai or coffee complements the flavors beautifully, making it an ideal treat for gatherings or holidays.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or aluminum foil, for up to 4 days. To reheat, place individual slices in the microwave for about 20-30 seconds or warm the entire pie in a preheated oven at 350°F for 10-15 minutes until heated through. This will help maintain the pie's texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Impossible Pumpkin Pie(Used Often, Because It'S Easy) contains roughly 341 calories, with 5g protein, 60g carbohydrates, and 9g fat. It is a good source of dietary fiber (16% of the Daily Value), calcium (15% of the Daily Value), and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 648mg per serving (28% 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! To do this, roast a small pumpkin until tender, scoop out the flesh, and blend it until smooth. One 16 oz. can of pumpkin is equivalent to about 2 cups of fresh puree. Ensure it is well-drained to avoid excess moisture in your pie.
What can I use instead of butter?
If you're looking for a dairy-free option, you can substitute the butter with coconut oil or a vegan butter alternative. Both will provide similar richness and flavor, ensuring your pie remains delicious without compromising on taste.
How do I know when the pie is done?
The pie is done when the edges pull away slightly from the sides of the pan and the center is set, but still slightly jiggly. A toothpick inserted in the center should come out clean or with just a few moist crumbs. Keep an eye on it while baking to avoid overcooking.
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).