Impossible Easy Pumpkin Pie Recipes

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IMPOSSIBLE PUMPKIN PIE



Impossible Pumpkin Pie image

Because you don't need to fuss with a crust, this twist on the classic Thanksgiving standby may be the easiest pie you've ever prepared. "I'm a working mother a rely on this moist dessert every year for the holidays," says Linda Cummings of Atoka, Tennessee.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 9

2 eggs
1 can (12 ounces) evaporated milk
1 can (15 ounces) solid-pack pumpkin
3/4 cup sugar
1/2 cup biscuit/baking mix
2 tablespoons butter, melted
2-1/2 teaspoons ground allspice
2 teaspoons vanilla extract
Whipped topping, optional

Steps:

  • In a blender, combine the eggs, milk, pumpkin, sugar, biscuit mix, butter, allspice and vanilla. Cover and process until smooth. Pour into a greased 9-in. pie plate (dish will be full)., Bake at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. Serve with whipped topping if desired.

Nutrition Facts : Calories 224 calories, Fat 8g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 182mg sodium, Carbohydrate 32g carbohydrate (24g sugars, Fiber 3g fiber), Protein 6g protein.

IMPOSSIBLE PUMPKIN PIE RECIPE



Impossible Pumpkin Pie Recipe image

This Impossible Pumpkin Pie Recipe is actually the easiest pumpkin pie you'll ever make! As it bakes, it forms a light crust on its own and leaves behind a dense, but creamy pumpkin filling. Top it with whipped cream and it's the perfect fall dessert!

Provided by Rebecca Hubbell

Categories     Dessert

Time 1h10m

Number Of Ingredients 16

1/2 cup all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3/4 cup granulated sugar
3 tablespoon unsalted butter (softened)
2 large eggs
1 15 oz can pumpkin puree
1 5 or 15 oz can evaporated milk (see notes)
1 tablespoon vanilla extract
1 cup heavy cream
1/4 cup powdered sugar
3 tablespoon vanilla instant pudding powder

Steps:

  • Preheat oven to 350 degrees F.
  • Grease a 9-inch pie pan with butter and set aside.
  • Sift together the flour, baking powder, salt, and spices into a medium bowl and set aside.
  • In a large bowl, gently beat together the sugar, butter, and eggs. Mix in the pumpkin, evaporated milk, and vanilla.
  • Mix in the flour mixture and beat until smooth, then pour into the prepared pie dish. Bake for 50 to 55 minutes until toothpick comes clean from center. Allow the pie to cool completely. Pie will be domed in the middle when first removed from the oven but will settle.
  • Add all ingredients to a large bowl or stand mixer fitted with a whisk attachment and beat on medium-high until light and fluffy. Pipe prepared whipped cream onto the pie.
  • Slice and serve.

Nutrition Facts : Calories 266 kcal, Carbohydrate 31 g, Protein 2 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 82 mg, Sodium 89 mg, Sugar 24 g, ServingSize 1 serving

IMPOSSIBLE PUMPKIN PIE



Impossible Pumpkin Pie image

This is my mom's recipe that makes its own crust. It's very easy and extremely good!

Provided by Betsy

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h15m

Yield 8

Number Of Ingredients 13

¾ cup white sugar
3 tablespoons butter, softened
2 eggs, beaten
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
2 teaspoons vanilla extract
½ cup all-purpose flour
¾ teaspoon baking powder
⅛ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground allspice
½ teaspoon ground ginger
½ teaspoon ground nutmeg

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9-inch pie pan, and set aside.
  • Sift together the flour, baking powder, salt, cinnamon, allspice, ginger and nutmeg.
  • In a large bowl, beat together the sugar, butter and eggs. Mix in the pumpkin, milk and vanilla. Add the sifted ingredients, and beat until smooth. Pour into the prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted in center comes out clean.

Nutrition Facts : Calories 244.5 calories, Carbohydrate 34.7 g, Cholesterol 71.7 mg, Fat 9.5 g, Fiber 2 g, Protein 6.3 g, SaturatedFat 5.4 g, Sodium 309.2 mg, Sugar 25.6 g

SIMPLE PUMPKIN PIE



Simple Pumpkin Pie image

"Easy as pie" is just the case with this pie recipe.

Provided by BobAltman

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 8

Number Of Ingredients 5

2 eggs
1 (16 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
1 teaspoon pumpkin pie spice
1 (9 inch) unbaked pie crust

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Combine eggs, pumpkin puree, sweetened condensed milk, and pumpkin pie spice in a large bowl and mix until combined.
  • Fit pie crust into a 9-inch pie dish; pour pumpkin mixture into the crust.
  • Place pie on a baking sheet and bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until filling is set, 35 to 40 minutes.

Nutrition Facts : Calories 308.9 calories, Carbohydrate 41.8 g, Cholesterol 63.2 mg, Fat 13.2 g, Fiber 2.5 g, Protein 7.5 g, SaturatedFat 5 g, Sodium 333.6 mg, Sugar 28.7 g

IMPOSSIBLY EASY PUMPKIN PIE



Impossibly Easy Pumpkin Pie image

Give the holidays a warm, delicious welcome...with a dollop of cream on top! This easy, 8-ingredient, impossibly easy pumpkin pie is prepped in just 10 short minutes thanks to Bisquick™. This makes it possible for you to whip up an amazing dessert right before your big family meal. They won't notice a thing, because the taste takes this pie to a place we call pumpkin heaven. Either way, our Bisquick™ pumpkin pie is sure to earn a permanent spot on your holiday menu!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h20m

Yield 6

Number Of Ingredients 9

1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup Original Bisquick™ mix
1/2 cup sugar
1 cup evaporated milk
1 tablespoon butter or margarine, softened
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
2 eggs
Whipped topping, if desired

Steps:

  • Heat oven to 350°F. Grease 9-inch pie plate.
  • Stir all ingredients except whipped topping until blended.
  • Pour into pie plate.
  • Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Serve with whipped topping. Store covered in refrigerator.

Nutrition Facts : Calories 215, Carbohydrate 31 g, Cholesterol 90 mg, Fat 1, Fiber 1 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 220 mg

IMPOSSIBLE PUMPKIN PIE



Impossible Pumpkin Pie image

Make and share this Impossible Pumpkin Pie recipe from Food.com.

Provided by mmlwjr

Categories     Pie

Time 1h5m

Yield 1 pie

Number Of Ingredients 11

1/2 cup Bisquick baking mix
2 tablespoons margarine
1 teaspoon pumpkin pie spice
1/4 teaspoon clove
1 cup evaporated milk (or milk is fine too)
3/4 cup sugar
2 eggs
1 teaspoon cinnamon
3/4 teaspoon ginger
1 can pumpkin (2c)
2 teaspoons vanilla

Steps:

  • Mix all ingredients in blender& pour in pie plates to bake.
  • 50-55minutes@350.

Nutrition Facts : Calories 1377.9, Fat 38.8, SaturatedFat 17.4, Cholesterol 446.4, Sodium 1061.9, Carbohydrate 222.2, Fiber 3.4, Sugar 158.8, Protein 35.2

IMPOSSIBLY EASY PUMPKIN PIE (BISQUICK...TOO EASY :)



Impossibly Easy Pumpkin Pie (Bisquick...too easy :) image

No Way...WAY! The famous "no crust to roll out" Bisquick Impossible Pie turns Pumpkin for the holidays!

Provided by Karen..

Categories     Pie

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup original Bisquick baking mix
1/2 cup sugar
1 cup evaporated milk
1 tablespoon butter or 1 tablespoon margarine, softened
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
2 eggs
whipped topping, if desired

Steps:

  • Heat oven to 350ºF.
  • Grease 9-inch pie plate.
  • Stir all ingredients except whipped topping until blended.
  • Pour into pie plate.
  • Bake 35 to 40 minutes or until knife inserted in center comes out clean.
  • Cool 30 minutes.
  • Refrigerate about 3 hours or until chilled.
  • Serve with whipped topping.
  • Store covered in refrigerator.

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