Impossible Pumpkin Pie Recipes

IMPOSSIBLY EASY PUMPKIN PIE

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.

IMPOSSIBLE PUMPKIN PIE RECIPE

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.

IMPOSSIBLE PUMPKIN PIE

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.

IMPOSSIBLE PUMPKIN PIE I

Steps:

• 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.

IMPOSSIBLE PUMPKIN PIE

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.

GLUTEN-FREE IMPOSSIBLY EASY PUMPKIN PIE

Steps:

• Heat oven to 350° F. Spray 9-inch glass pie plate with cooking spray.
• Lightly spoon Bisquick into measuring cup, level off with knife. In large bowl, stir all ingredients except whipped topping with wire whisk until blended. Pour into pie plate.
• Bake 35 to 38 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until well chilled. Serve with whipped topping. Store covered in refrigerator.

DAIRY-FREE IMPOSSIBLE PUMPKIN PIE

Steps:

• Preheat oven to 375 degrees Fahrenheit and position rack in the middle of the oven. Spray a 9- or 10-inch pie pan with baking spray or oil the pan with coconut oil or vegan butter.
• Add the coconut milk, pumpkin, eggs, sugar, and vanilla to the pitcher of a blender. Blend until combined, about 20 seconds. Add the flour, baking powder, pumpkin pie spice, and salt. Blend again until well-combined, another 20 seconds.
• Pour filling into the pie plate. The mixture will be fairly runny. Carefully transfer to the preheated oven.
• Bake until the middle just barely jiggles, 40-50 minutes. I like to check the middle by giving the pie pan a little nudge, and if it seems like it's no longer liquid, I'll pull the pie out and insert a butter knife about halfway between the center and the edge. If the knife comes out relatively clean - no runny pie filling - it's done!
• Place on a cooling rack and let cool, about 1 hour. Transfer to refrigerator to completely cool, at least one more hour (or up to 3 days in advance).
• If desired, top pie with dollops of coconut whipped cream. Or simply cut slices, transfer to a plate, and top individual servings with the whipped cream.
• Keeps in the refrigerator for 3-4 days. I suggest covering the completely cooled pie with plastic wrap if not serving right away.

BISQUICK IMPOSSIBLE PUMPKIN PIE

Steps:

• Heat oven to 350°F Grease pie plate, 9 inch or 10 inch. Beat all ingredients 1 minute in blender on high or 2 minutes with hand beater. Pour into pie plate. Bake until knife inserted in center comes out clean, 50 to 55 minutes; cool.
• High Altitude Directions (3500 to 6500 feet): Heat oven to 375°F Decrease bake time to 45 to 50 minutes.
• MICROWAVE: Grease microwavable 10 inch pie plate. Beat all ingredients until smooth, 1 minute in blender on high or 2 minutes with hand beater. Pour into plate. Microwave on inverted microwavable dinner plate on medium-high (70 %), rotating pie plate 1/4 turn every 5 minutes, until knife inserted in center comes out clean, 22 to 28 minutes. Cool on flat, heatproof surface (do not cool on wire rack).
• High Altitude Directions: (3500 to 6500 feet): Increase microwave time to 26 to 32 minutes.
• The Best of Bisquick From Betty Crocker.

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

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.

IMPOSSIBLE PUMPKIN PIE CUPCAKES RECIPE - (4.2/5)

Steps:

• Preheat oven to 350°F. Line a 12-cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it's cooked. Paper liners make it difficult to remove the cupcakes. Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve.

WEIGHT WATCHERS IMPOSSIBLE PUMPKIN PIE RECIPE - (4.1/5)

Steps:

• Whisk all ingredients together for 2 mintues and pour into a 9" pie pan. Bake 350 for 50-55 minutes.