Betty's Impossible Pumpkin Pie -Thanksgiving

Bettyskitchen's picture

Nov. 07, 2014

Betty demonstrates how to make Impossible Pumpkin Pie. This is a great pie for Thanksgiving and is so easy to make. It makes its own crust!


White sugar 2/3 Cup (10.67 tbs)
Bisquick baking mix 1/2 Cup (8 tbs)
Melted butter 2 Tablespoon
Canned evaporated milk 12 Ounce
Eggs 2
Canned pumpkin puree 15 Ounce
Pumpkin pie spice 2 1/2 Teaspoon
Vanilla extract 2 Teaspoon
Cooking oil spray 1/2 Teaspoon (as needed)
Sweetened whipped cream 2 Tablespoon (as needed)
Mint sprig 1



1. Preheat oven to 350 degree F.

2. Grease a pie plate with cooking oil spray and set aside.



3. In a large bowl, combine sugar, baking mix, melted butter, evaporated milk, eggs, pumpkin puree, pumpkin pie spice, and vanilla extract. Beat for about 1 minute or until smooth.

4. Pour batter into greased pie plate, pop in oven and bake for 40-45 minutes or until a knife when inserted in the middle comes out clean.

5. Remove pie plate from oven and set aside to cool. Place in refrigerator before garnishing.



6. Cut into wedges and serve topped with whipped cream. You can also garnish with mint sprig.


Recipe Summary

Difficulty Level: Easy
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 227Calories from Fat 80

 % Daily Value*

Total Fat 9 g13.8%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 135 mg5.63%

Total Carbohydrates 31 g10.3%

Dietary Fiber 2 g8%

Sugars 23 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet