Impossibly Easy Pumpkin Pie Recipes

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.

SIMPLE PUMPKIN PIE

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.

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.

IMPOSSIBLY EASY MINI PUMPKIN PIES

Steps:

• Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• In medium bowl, stir all ingredients except whipped topping until blended. Pour 1/4 cup of mixture into each muffin cup.
• Bake about 30 minutes or until muffin tops are golden brown and edges are starting to pull away from sides of pan. Cool 10 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve with 1 generous tablespoonful whipped topping.

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.

EASY PUMPKIN PIE

Steps:

• In a large bowl, beat the first 10 ingredients until smooth; pour into pie crust. Cover edge loosely with foil. , Bake at 400° for 10 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted in the center comes out clean. Remove foil. Cool on a wire rack., If decorative cutouts are desired, roll pie crust to 1/8-in. thickness; cut out with 1-in. to 1-1/2-in. leaf-shaped cookie cutters. With a sharp knife, score leaf veins on cutouts., Place on an ungreased baking sheet. Bake at 400° for 6-8 minutes or until golden brown. Remove to a wire rack to cool. Arrange around edge of pie. Garnish with whipped cream if desired.

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.

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.

IMPOSSIBLY EASY PUMPKIN PIE

Steps:

• Preheat 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.

IMPOSSIBLY EASY PUMPKIN PIE

Steps:

• 1. Heat oven to 350°. Grease pie plate, 9 X 1 1/4 inches, with shortening.2. Mix all ingredients with fork until blended. To prevent spilling, place pie plate on oven rack. Pour filling into pie plate.3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool on wire rack 2 hours. Serve with Sweetened Whipped Cream. After cooling, pie can remain at room temperature up to an additional 4 hours, then should be covered and refrigerated. Store pie covered in refrigerator.*Spreads with at least 65% vegetable oil can be used.NUTRITION FACTS: 1 Serving Calories 155 (Calories from Fat 45) Fat 5g (Saturated 2g) Cholesterol 60mg Sodium 170mg Carbohydrate 23g (Dietary Fiber 1g) Protein 5g % DAILY VALUE: Vitamin A 72% Vitamin C 0% Calcium 12% Iron 4% DIET EXCHANGES: 1 Starch 1 Vegetable 1 FatFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

IMPOSSIBLY EASY PUMPKIN PIE

Steps:

• 1. Heat oven to 350°. Grease pie plate, 9 X 1 1/4 inches, with shortening.2. Mix all ingredients with fork until blended. To prevent spilling, place pie plate on oven rack. Pour filling into pie plate.3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool on wire rack 2 hours. Serve with Sweetened Whipped Cream. After cooling, pie can remain at room temperature up to an additional 4 hours, then should be covered and refrigerated. Store pie covered in refrigerator.*Spreads with at least 65% vegetable oil can be used.NUTRITION FACTS: 1 Serving Calories 155 (Calories from Fat 45) Fat 5g (Saturated 2g) Cholesterol 60mg Sodium 170mg Carbohydrate 23g (Dietary Fiber 1g) Protein 5g % DAILY VALUE: Vitamin A 72% Vitamin C 0% Calcium 12% Iron 4% DIET EXCHANGES: 1 Starch 1 Vegetable 1 FatFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

IMPOSSIBLE PUMPKIN PIE

Steps:

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