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My review
Impossible Pumpkin Pie I
8
ANITAL
"This smooth, spicy pumpkin pie makes its own crust! Delicious with whipped topping or vanilla ice cream."
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Ingredients
3 h 10 m servings 197Original recipe yields 8 servings (1 - 9 inch pie)
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan.
- 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.
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Reviews
Read all reviews 3443 Ratings
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Most helpful positive review
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. sa...
Most helpful critical review
7/23/2004
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.
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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. sa...
11/1/2005
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 r...
2/22/2003
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 pumpk...
7/23/2004
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.
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...
9/18/2007
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.
11/12/2007
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 f...