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Yummy Impossible Pumpkin Pie

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Submitted by amazing2

Impossible pumpkin pie that creates its own crust as it bakes, made by blending biscuit mix, pumpkin, eggs, and milk into one pie pan. Crustless pumpkin pie in 50 minutes with zero rolling pin required.

YIELD

8 servings

PREP

15 min

COOK

35 min

READY

50 min

The “impossible” in the name is what made this style of pie a hit in 1970s American kitchens. There’s no crust to roll out. Instead, Bisquick or any buttermilk baking mix sinks to the bottom of the pan during baking and forms a thin, biscuit-like layer underneath the custard. What rises to the surface bakes into a smooth, set pumpkin filling, all from one bowl of blender batter.

Use a blender, not a whisk or stand mixer. The blender emulsifies the eggs, milk, butter, and pumpkin into a perfectly smooth batter, and that smoothness is what lets the dry baking mix separate cleanly from the liquid during baking. A whisked batter leaves lumps that bake into pockets and the crust formation fails.

Kitchen Tips

  • Use 100% pumpkin puree, not pumpkin pie filling. The filling already has sugar and spices and will throw off the balance of the recipe.
  • Test for doneness halfway between center and rim. The very center will look slightly underset because residual heat finishes the bake during cooling.
  • Grease the pie pan well. The biscuit-mix bottom layer can stick if the pan isn’t slicked first.
  • Cool completely before slicing. Warm slices fall apart and the crust formation hasn’t fully set yet.

Variations

  • Stir a tablespoon of grated fresh ginger into the batter for a brighter, more aromatic pie.
  • Swap milk for evaporated milk for a richer, more traditional pumpkin pie texture.
  • Top with toasted pecans and a sprinkle of brown sugar in the last 10 minutes of baking for a sweet praline crust.

Ingredients

1 ⅓ 315
CUPS ML MILK
3 45
TABLESPOONS ML BUTTER
softened
4 4
LARGE LARGE EGGS
½ 118
CUP ML SUGAR
½ 118
1 237
CUP ML CANNED PUMPKIN PURÉE
pie spice
1
X WHIPPED CREAM
to taste *

Directions

Combine milk, butter, eggs, sugar, biscuit mix, pumpkin and pie spice to taste in blender.

Blend until mixed.

Turn into greased 9-inch pie pan and bake at 400℉ (200℃) 25 to 35 minutes, or until knife inserted halfway between center and rim comes out clean.

Cool.

Serve with whipped cream, if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 114g (4.0 oz)
Amount per Serving
Calories 152 45% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 120mg 40%
Sodium 83mg 3%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 4%
Sugars g
Protein 10g
Vitamin A 102% Vitamin C 2%
Calcium 7% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 
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