Impossible Pumpkin Pie I

Rating: 4 stars
44 Ratings
  • 5 star values: 20
  • 4 star values: 12
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 3

This smooth, spicy pumpkin pie makes its own crust! Delicious with whipped topping or vanilla ice cream.

By ANITAL

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Recipe Summary

prep:
15 mins
cook:
55 mins
additional:
2 hrs
total:
3 hrs 10 mins
Servings:
8
Yield:
1 - 9 inch pie
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan.

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  • In a medium mixing bowl, combine pumpkin, milk, sugar, baking mix, melted butter, eggs, allspice, cinnamon, cloves, and vanilla extract. Beat on medium speed 2 minutes, until mixture is smooth. Pour mixture into pan.

  • Bake in preheated oven for 50 to 55 minutes, until set in center. Allow to cool before serving.

Nutrition Facts

Per Serving:
198 calories; protein 4.4g; carbohydrates 31.4g; fat 6.5g; cholesterol 57.8mg; sodium 155.2mg. Full Nutrition
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Reviews (35)

Read More Reviews

Most helpful positive review

crinklebug
Rating: 5 stars
12/16/2006
You know, I just love this pie. I've made it many times and it always goes before the regularly crusted pumpkin pie. I don't waste my money on biscuit mix, I make my own from 1c. flour, 1/4t. salt, 2t. baking powder, 1/8t. baking soda. Works just fine. It's also my pancake base. This is an awesome pie recipe. Somebody described it as a custard this Thanksgiving. I'm making it for a CHRISTmas party tomorrow. We're driving for 2.5 hours and this baby travels well! Also, I make mine in a 13x9" cake pan and double the recipe. Forget Libby's this is the best! Read More
Helpful
(63)

Most helpful critical review

LauraKW
Rating: 2 stars
07/23/2004
The pie was nice and smooth and the crustless aspect was unique but it had WAY too much ground cloves for our family. I'd reduce it to 1/4 t. Read More
Helpful
(19)
44 Ratings
  • 5 star values: 20
  • 4 star values: 12
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 3
Reviews:
Most Helpful Most Positive Least Positive Newest
crinklebug
Rating: 5 stars
12/16/2006
You know, I just love this pie. I've made it many times and it always goes before the regularly crusted pumpkin pie. I don't waste my money on biscuit mix, I make my own from 1c. flour, 1/4t. salt, 2t. baking powder, 1/8t. baking soda. Works just fine. It's also my pancake base. This is an awesome pie recipe. Somebody described it as a custard this Thanksgiving. I'm making it for a CHRISTmas party tomorrow. We're driving for 2.5 hours and this baby travels well! Also, I make mine in a 13x9" cake pan and double the recipe. Forget Libby's this is the best! Read More
Helpful
(63)
MEHRIDITH
Rating: 5 stars
11/01/2005
This turned out awesome! I used fresh pumpkin puree skim milk 1/2c. splenda 1/4c. white sugar 1/2 c. low-fat bisquick mix a lot of vanilla and pumpkin spice. Light healthy and everyone raved about it!:) Read More
Helpful
(28)
JOSIE
Rating: 5 stars
07/23/2003
This is really good. A great pie...but without the crust. I've starting making this as a snack for my son. He's a picky eater but enjoys this with cool-whip on top. I love old fashioned pumpkin pie but this is a great alternative when your short on time. Thanks Anita. Read More
Helpful
(24)
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LauraKW
Rating: 2 stars
07/23/2004
The pie was nice and smooth and the crustless aspect was unique but it had WAY too much ground cloves for our family. I'd reduce it to 1/4 t. Read More
Helpful
(19)
jade
Rating: 4 stars
04/06/2005
Easy to make and good. However don't expect a crust to appear. Read More
Helpful
(14)
Lynnette
Rating: 5 stars
11/22/2006
Nice and easy. Here's a tip: I made three pies for Thanksgiving and used aluminium pie pans. They weren't 9" across - they claimed they were 8 and 3/4" but two recipes made three pies. Also they were very flimsy for this recipe so I finally figured out that it cut way down on the mess if I put the tin on the oven rack and THEN poured the batter into the tin. Read More
Helpful
(14)
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JaeM.
Rating: 4 stars
09/25/2007
This is the best recipe I've found since I managed to lose my favorite cookbook. The only suggestion I would have is using evaporated milk instead - I've found it's best for pumpkin pies. Read More
Helpful
(11)
JudithRush
Rating: 1 stars
11/26/2002
Had too much spice! Read More
Helpful
(9)
Jennifer Kellogg
Rating: 5 stars
11/13/2007
I've been using this recipe for years! I substitute evaporated milk (one 12 oz can) for the regular milk. Put all ingredients in blender - starting with liquid ingredients - and blend on high for a minute. Easy clean-up! Read More
Helpful
(7)
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