Impossible Pumpkin Pie I

Impossible Pumpkin Pie I


"This smooth, spicy pumpkin pie makes its own crust! Delicious with whipped topping or vanilla ice cream."


3 h 10 m servings 197 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 197 kcal
  • 10%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 31.4g
  • 10%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 155 mg
  • 6%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan.
  2. 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.
  3. Bake in preheated oven for 50 to 55 minutes, until set in center. Allow to cool before serving.
  • profile image

Your rating



  1. 42 Ratings


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...

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...

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...

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.

Easy to make and good. However, don't expect a crust to appear.

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...

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.

Had too much spice!

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...