Impossible Pumpkin Pie
Impossible pumpkin pie couldn't be easier to make. Simply blend and bake for a rich and smooth crustless pumpkin pie that is easy to slice!
Servings: 8 slices
Calories: 230kcal
Ingredients
- 1 can pumpkin puree 15 ounces.
- 2 large eggs
- ¼ cup brown sugar
- ½ cup sugar
- 1 ½ cups half and half or 1 can evaporated milk
- 2 Tbsp. melted butter
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ cup Bisquick
Instructions
- Preheat oven to 350 degrees. Grease a 9-inch pie pan.
- Add all ingredients to a blender and blend until smooth.
- Pour the filling into the prepared pie pan.
- Bake the pie for 50 minutes.Pie is done when the edges are set, the center is soft, and a toothpick inserted comes out clean.
- Allow the pie to cool for 2 hours on a wire rack before serving.
Video
Notes
If you'd like to make this pie without Bisquick, you can use ½ cup flour, ¾ teaspoon baking powder, and ⅛ teaspoon of salt.
Nutrition
Calories: 230kcal | Carbohydrates: 31g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 70mg | Sodium: 170mg | Potassium: 212mg | Fiber: 2g | Sugar: 24g | Vitamin A: 8589IU | Vitamin C: 3mg | Calcium: 92mg | Iron: 1mg
