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Impossible Pumpkin Pie I

Impossible Pumpkin Pie I

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 197 kcal
  • 10%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 31.4g
  • 10%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 155 mg
  • 6%

Based on a 2,000 calorie diet


  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.
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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. salt, 2t. baking powder, 1/8t. baking soda. Works just fine. It's also my pancake base. This is an awesome pie recipe. Somebody described it as a custard this Thanksgiving. I'm making it for a CHRISTmas party tomorrow. We're driving for 2.5 hours and this baby travels well! Also, I make mine in a 13x9" cake pan and double the recipe. Forget Libby's this is the best!


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 raved about it! :)


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 pumpkin pie but this is a great alternative when your short on time. Thanks Anita.