This is one of the 'impossibles' that we all love. A pumpkin pie that makes its own crust!

Recipe Summary

prep:
10 mins
cook:
50 mins
total:
1 hr
Servings:
8
Yield:
1 - 9 inch pie
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Ingredients

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

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.

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  • In a large bowl, combine sugar and baking mix. Stir in butter, milk and eggs. Then beat in pumpkin, spice and vanilla to mixture until smooth. Pour into pie pan.

  • Bake in preheated oven for 50 to 55 minutes, or until knife inserted in center comes out clean. Refrigerate any remaining pie. High altitude directions: Bake at 375 degrees F (190 degrees C) for 45 to 50 minutes.

Nutrition Facts

228 calories; protein 5.6g 11% DV; carbohydrates 31.5g 10% DV; fat 9.2g 14% DV; cholesterol 56mg 19% DV; sodium 309.7mg 12% DV. Full Nutrition

Reviews (54)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/18/2003
Have been making this recipe for more years than I care to remember...originally found it on the back of the Bisquick box. For anyone who likes finding a crust under their pumpkin filling, this recipe is not for you. Unlike the description implies, there is no crust that magically forms under the filling. But that doesn't stop me from giving it a 2 thumbs up, it is wonderful and delicious. The original recipe on the Bisquick box advised mixing ingredients together in the blender for 1 minute, which is how I always do it. The best!! Read More
(106)

Most helpful critical review

Rating: 3 stars
01/06/2007
This came out ok it was not very sweet so for people that dont like it that sweet it works well I would add like low fat whip cream on top. If you want it sweeter try more sugar to recipe. I wanted to make something fast within an hour and this worked out great. Read More
(4)
61 Ratings
  • 5 star values: 43
  • 4 star values: 15
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/18/2003
Have been making this recipe for more years than I care to remember...originally found it on the back of the Bisquick box. For anyone who likes finding a crust under their pumpkin filling, this recipe is not for you. Unlike the description implies, there is no crust that magically forms under the filling. But that doesn't stop me from giving it a 2 thumbs up, it is wonderful and delicious. The original recipe on the Bisquick box advised mixing ingredients together in the blender for 1 minute, which is how I always do it. The best!! Read More
(106)
Rating: 5 stars
03/02/2008
If you are looking for a pie, this is not it. There is no crust. If you love pumpkin this is for you. Put this in a crock pot for about 4 hours, on low and you have a great little pudding/custard. Add some sweetened whip cream and your in heaven. Read More
(79)
Rating: 5 stars
12/05/2004
We are very happy with this recipe. I actually made a few changes to decrease the fat. I used reduced fat bisquick fat free evaporated milk 3 egg whites instead of the 2 eggs. It turned out excellent. We topped it with fat free cool whip. For about 3 gms of fat per slice it really hit the spot. As the other person states there is no crust per say. But who cares??!! Read More
(73)
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Rating: 5 stars
11/30/2010
Best pumpkin pie I ever made and best one I ever ate. I doubled the recipe used half white sugar and half light brown sugar and a spring-form cake cake pan. Had to bake it 20 minutes longer until the knife came clean in the center and this is a masterpiece! I posted a pic of it here. Read More
(34)
Rating: 5 stars
11/12/2007
Been baking this pie for years! Blender is definitely the way to go (add wet ingredients first). Read More
(26)
Rating: 5 stars
11/02/2006
I have been making this pumpkin pie recipe for about 15 years and it is still my favorite I have never been much of a crust girl... you gotta have the cool whip on it though. Read More
(18)
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Rating: 5 stars
05/04/2006
This recipe is amazing using low-fat alternatives if you're trying to cut some calories. It makes a great "take and carry" dish for a tea or brunch and is a serving of good to eat sweets that is easy if you're watching what you eat! Read More
(15)
Rating: 4 stars
04/08/2010
Not bad but it won't replace my Libby's pumpkin pie recipe! Different texture different flavor. Only change I made to the ingredients is 1/2 cup white sugar and 1/4 cup brown. Also made it in the blender as others noted and I "floured" the greased pie plate with baking mix which creates a light crust-like layer at the bottom. Read More
(11)
Rating: 5 stars
03/25/2009
This is a very nice recipe. I live in a family of pumpkin pie lovers and most of us can take or leave the crust. I do process my own pumpkin and save bags of it in the freezer to use throughout the year instead of using canned and I did use brown sugar instead of white. I also will throw some cardamom in most of my sweet spiced recipes (usually 1/4 to 1/2 tsp). This is a great option when I don't feel like making a crust. Read More
(10)
Rating: 3 stars
01/06/2007
This came out ok it was not very sweet so for people that dont like it that sweet it works well I would add like low fat whip cream on top. If you want it sweeter try more sugar to recipe. I wanted to make something fast within an hour and this worked out great. Read More
(4)