Impossible Pumpkin Pie
📜 Collection: PatsyCollection | ✍️ Attribution: Unknown | 📂 Category: Desserts A magical crustless pie from Patsy’s collection that creates its own golden crust as it bakes! This clever ‘Impossible Pie’ uses Bisquick to form a seamless base for a smooth, richly spiced pumpkin custard.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 55 mins | 2 hours | One 9 or 10-inch pie |
🔪 Key Equipment
- 9 or 10-inch pie plate
- Blender or large mixing bowl
- Hand mixer
- Wire rack
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3/4 Cup | Sugar | Granulated |
| 1/2 Cup | Bisquick | Baking mix |
| 2 Tbsp | Oleo | Or butter, softened |
| 1 Can (13oz) | Evaporated Milk | Standard |
| 2 | Eggs | Whole |
| 1 Can (16oz) | Pumpkin | Puree |
| 2 tsp | Vanilla | Extract |
| 2 tsp | Pumpkin Pie Spice | Alternative: 1/2 tsp Cinnamon, 1/2 tsp Nutmeg, and 1/8 tsp Cloves |
Instructions
Step 1: Prep and Blend
- Preheat your oven to 350°F (175°C). Grease a 9 or 10-inch pie plate thoroughly.
- Place 3/4 cup sugar, 1/2 cup Bisquick, 2 Tbsp oleo or butter, 1 can (13oz) evaporated milk, 2 eggs, 1 can (16oz) pumpkin, 2 tsp vanilla, and 2 tsp pumpkin pie spice into a blender or a large mixing bowl.
- Blend for 1 minute, or beat with a hand mixer for 2 minutes, until the batter is completely smooth and uniform.
Step 2: Bake and Cool
- Pour the smooth batter into the prepared pie plate.
- Bake for 50 to 55 minutes, or until a knife inserted near the center comes out clean and the edges are set.
- Let the pie cool completely on a wire rack for at least 2 hours until firm. Serve chilled or at room temperature.
💡 Make-Ahead & Storage: Store leftover pie covered in the refrigerator for up to 4 days.
Original Recipe Scan
