Best 13 Impossible Pumpkin Pie Recipes

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Indulge in the extraordinary with our collection of impossible pumpkin pie recipes! These culinary creations defy expectations, blending the classic flavors of pumpkin pie with innovative twists that will tantalize your taste buds. From a gluten-free and vegan option to a show-stopping pumpkin pie cheesecake, our recipes cater to diverse dietary preferences and skill levels. Prepare to embark on a delightful journey where tradition meets culinary innovation.

Here are our top 13 tried and tested recipes!

BISQUICK IMPOSSIBLE PUMPKIN PIE



Bisquick Impossible Pumpkin Pie image

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

Provided by Olha7397

Categories     Pie

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (16 ounce) can pumpkin
1 (13 ounce) can evaporated milk
2 tablespoons margarine or 2 tablespoons butter, softened
2 eggs
3/4 cup sugar
1/2 cup Bisquick baking mix
2 1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla

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.

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

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 II



Impossible Pumpkin Pie II image

This is one of the 'impossibles' that we all love. A pumpkin pie that makes its own crust!

Provided by Roberta J

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 8

Number Of Ingredients 8

¾ cup white sugar
½ cup biscuit baking mix
2 tablespoons butter
1 (12 fluid ounce) can evaporated milk
2 eggs
1 (15 ounce) can solid pack pumpkin puree
2 ½ teaspoons pumpkin pie spice
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
  • In a large bowl, combine sugar and baking mix. Stir in butter, milk and eggs. Then beat in pumpkin, spice and vanilla to mixture until smooth. Pour into pie pan.
  • Bake in preheated oven for 50 to 55 minutes, or until knife inserted in center comes out clean. Refrigerate any remaining pie. High altitude directions: Bake at 375 degrees F (190 degrees C) for 45 to 50 minutes.

Nutrition Facts : Calories 228.4 calories, Carbohydrate 31.5 g, Cholesterol 56 mg, Fat 9.2 g, Fiber 0.8 g, Protein 5.6 g, SaturatedFat 4.8 g, Sodium 309.7 mg, Sugar 24.6 g

DAIRY-FREE IMPOSSIBLE PUMPKIN PIE



Dairy-Free Impossible Pumpkin Pie image

This crustless pumpkin pie might just be the easiest you'll ever make. Simply blend the ingredients together, pour into your pie pan, and bake!

Provided by Kare for Kitchen Treaty

Categories     Dessert

Time 55m

Number Of Ingredients 10

1 (15-ounce) can coconut milk (I recommend full-fat for a richer pie, but lite also works)
1 cup pumpkin puree
4 large eggs
1/2 cup granulated sugar
1 tablespoon pure vanilla extract
1/2 cup all-purpose flour (or your favorite cup-for-cup gluten-free flour blend*)
1 teaspoon baking powder
1 tablespoon pumpkin pie spice
1/2 teaspoon fine-grain sea salt or table salt
Coconut whipped cream (for serving**)

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.

Nutrition Facts : Calories 231 kcal, Sugar 14 g, Sodium 239 mg, Fat 14 g, SaturatedFat 11 g, Carbohydrate 23 g, Fiber 1 g, Protein 5 g, Cholesterol 82 mg, ServingSize 1 serving

IMPOSSIBLE BUTTERNUT SQUASH PIE (LIKE PUMPKIN)



IMPOSSIBLE BUTTERNUT SQUASH PIE (like pumpkin) image

This is a BUTTERNUT SQUASH PIE. I have been making this pie for years. This pie makes it's own crust, with the help of a blender! A quick & very easy recipe. It won 2nd prize at the Indiana Fair. It is always a winner! Guests think it is the best "pumpkin" pie they ever had! Are they surprised when I tell them it is a squash...

Provided by Nancy J. Patrykus

Categories     Other Snacks

Time 55m

Number Of Ingredients 8

1-3/4 c from package of frozen squash...or your home baked butternut squash, baked & mashed, with nothing added!
1 pkg softened cream cheese, cut up into 14 pieces
1/4 tsp butter flavoring......can use vanilla flavoring
1/2 c sugar
1/2 c original bisquick
1-1/2 tsp pumpkin pie spice
1/2 tsp nutmeg
for serving top the pie......whipping cream and pecan halves....if desired

Steps:

  • 1. pre-heat oven to 350 F. Spray a 9 inch pyrex pie plate with cooking spray. In a blender, place all 7 pie ingredients. Cover and blend on high for about 2 minutes. or until smooth.. Pour into your pie plate. Do not over fill ! Sprinkle a little nutmeg on top. If you have any leftovers...put in a small or individual pie pan. Keep an eye on the smaller pan...as it will be done before the larger pie! ** NOTE: Nice to have the smaller one to taste....tee hee.
  • 2. Bake about 45-50 minutes....until center is dry. Take out and cool on a wire rack, for about an hour or two. Then put in refrigerator at least 2-3 hours before serving. When ready to serve....put dollops of whipped cream on serving pieces... and top with a pecans.......looks so pretty!!!! ENJOY!!!!! I think this was a Pillsbury recipe, from years ago...that I adapted to my taste ...for using squash. Squash seems to have a more delicate, and milder taste than pumpkin. I do hope you will try this recipe... and please let me know....Thank you.

IMPOSSIBLE PUMPKIN PIE CUPCAKES



Impossible Pumpkin Pie Cupcakes image

This recipe is from bakingbites.com, an incredible baking site. Everyone who likes to bake--or even likes to looked at pictures of baked food--needs to be there. In the original recipe, it calls for half-and-half or evaporated milk. I have put in nonfat evaporated milk so that I can get a calorie count per cupcake. I will probably increase the spice next time. The sweetness is perfect, not cloying like too many recipes.

Provided by Debbie R.

Categories     Dessert

Time 35m

Yield 12 serving(s)

Number Of Ingredients 11

2/3 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
1 (15 ounce) can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup fat-free evaporated milk

Steps:

  • Preheat the oven to 350°F Line a 12-cup muffin tin with paper or silicone liners.
  • In a medium bowl, whisk together all of the dry things.
  • In a large bowl, whisk together the wet things. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
  • Fill each muffin cup with approximately 1/3 cup of batter.
  • Bake for 20 minutes. Cool cupcakes in pan. They will sink as they cool.
  • Chill cupcakes before serving. Top with lightly sweetened whipped cream. If desired, sprinkle a little spice over the white cream for a pretty contrast.

IMPOSSIBLE PUMPKIN PIE I



Impossible Pumpkin Pie I image

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

Provided by ANITAL

Categories     Fruits and Vegetables     Vegetables     Squash

Time 3h10m

Yield 8

Number Of Ingredients 11

2 cups pumpkin puree
1 ½ cups milk
¾ cup white sugar
½ cup biscuit baking mix
2 tablespoons butter, melted
2 eggs, beaten
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
2 teaspoons vanilla extract

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.

Nutrition Facts : Calories 197.5 calories, Carbohydrate 31.4 g, Cholesterol 57.8 mg, Fat 6.5 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 3.3 g, Sodium 155.2 mg, Sugar 23.4 g

IMPOSSIBLE PUMPKIN PIE CUPCAKES



Impossible Pumpkin Pie Cupcakes image

YUMMY!

Provided by Crystal Wilkinson

Categories     Other Desserts

Time 35m

Number Of Ingredients 11

15 oz can pumpkin puree
1/2 c sugar
1/4 c brown sugar
2 large eggs
1 tsp vanilla extract
3/4 c evaporated milk
2/3 c all purpose flour
2 tsp pumpkin pie spice
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda

Steps:

  • 1. Preheat oven to 350 degrees. Line 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.
  • 2. 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. Mix until blended.
  • 3. Fill each muffin cup with 1/3 cup of the mixture.
  • 4. Bake for twenty minutes and let cool for twenty minutes.
  • 5. 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. Makes 12 cupcakes.

IMPOSSIBLE MICROWAVE PUMPKIN PIE



Impossible Microwave Pumpkin Pie image

Just when you thought you had the best and quickest crust and pumpkin pie- here I come with this microwave one from Bisquick.

Provided by Pat Duran

Categories     Other Desserts

Time 25m

Number Of Ingredients 8

16 oz can solid pack pumpkin
13 oz can evaporated milk
2 Tbsp margarine or butter, softened
2 large eggs
3/4 c brown sugar, firmly packed
1/2 c bisquick baking mix
2 1/2 tsp pumpkin pie spices
2 tsp vanilla extract

Steps:

  • 1. Grease a microwavable 10-inch glass pie plate or casserole dish. Beat all ingredients until smooth, 1 minute in blender on high or 2 minutes with hand beater. Pour into pie plate. Microwave on inverted microwaveable dinner plate on medium-high (70%) rotating pie plate 1/4 turn every 5 minutes( unless you have a turntable in your microwave you don't have to turn). Microwave about 20-25 minutes until knife inserted in center comes out clean. Cool on flat, heatproof surface. DO NOT COOL ON WIRE RACK- this will cause pie to fall. I usually place on potholder.

IMPOSSIBLE PUMPKIN PIE CUPCAKES



Impossible Pumpkin Pie Cupcakes image

These would be wonderful for a holiday party. Appears they make their own crust. Found on Facebook

Provided by Sheila M

Categories     Fruit Appetizers

Number Of Ingredients 11

1 can(s) 15 oz can pumpkin puree
1/2 c cup sugar
1/4 c brown sugar
2 large eggs
1 tsp vanilla extract
3/4 c evaporated milk
2/3 c all purpose flour
2 tsp pumpkin pie spice
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda

Steps:

  • 1. Preheat oven to 350 degrees. Line 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.
  • 2. Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk.
  • 3. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture.
  • 4. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes.
  • 5. 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. Makes 12 cupcakes.

PUMPKIN IMPOSSIBLE PIE



Pumpkin Impossible Pie image

This pumpkin pie makes its own crust. Couldn't be easier!

Provided by JCHRISTINE

Categories     Fruits and Vegetables     Vegetables     Squash

Time 55m

Yield 8

Number Of Ingredients 8

2 eggs
1 teaspoon salt
1 ½ cups pumpkin puree
¾ cup white sugar
2 tablespoons butter, melted
½ cup biscuit baking mix
1 (12 fluid ounce) can evaporated milk
½ cup water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan.
  • Place eggs, salt, pumpkin, sugar, melted butter, baking mix, evaporated milk, and water in a blender. Mix on low speed for 2 minutes. Pour mixture into greased pie pan.
  • Bake in preheated oven for 45 to 50 minutes, until set in center.

Nutrition Facts : Calories 225.4 calories, Carbohydrate 31.9 g, Cholesterol 67.8 mg, Fat 9 g, Fiber 1.5 g, Protein 5.9 g, SaturatedFat 4.8 g, Sodium 475.5 mg, Sugar 25.2 g

IMPOSSIBLE PUMPKIN PIE CUPCAKES RECIPE - (4.2/5)



Impossible Pumpkin Pie Cupcakes Recipe - (4.2/5) image

Provided by XrayKim

Number Of Ingredients 11

1 (15-ounce) can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda

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.

Tips:

  • For the pie crust, use a food processor to quickly and easily combine the ingredients. If you don't have a food processor, you can use a pastry blender or two forks to cut the butter into the flour.
  • When rolling out the pie crust, be sure to use a lightly floured surface and rolling pin. This will help prevent the dough from sticking.
  • If you don't have time to make the pie crust from scratch, you can use a pre-made pie crust from the store.
  • For the pumpkin pie filling, be sure to use canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already has spices and sugar added to it, so you don't need to add any additional ingredients.
  • If you want a creamier pumpkin pie filling, you can add a cup of heavy cream or milk to the mixture.
  • Be sure to bake the pumpkin pie at a high temperature for the first 15 minutes of baking. This will help to set the crust and prevent it from becoming soggy.
  • After the pumpkin pie has baked, let it cool completely before serving. This will help the pie to set and firm up.

Conclusion:

Impossible pumpkin pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy pumpkin filling and flaky pie crust, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a sweet treat, give impossible pumpkin pie a try!

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