Prep 10 mins
Cook 55 mins
Quick and easy using the oven or microwave.
Make and share this Bisquick Impossible Pumpkin Pie recipe from Food.com.
- 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.
Looking around online there are lots of variations of this pie, not all using Bisquick. After hearing for years about "Impossible" pies, I was under the impression the Bisquick sank to the bottom and formed some sort of crust. Not so. At all. This came out like a pumpkin pie filling with a bit more body (probably because of the Bisquick). It's delicious but we did miss the traditional pie crust. And this isn't really saving you that many calories, sans crust. Still, it's yummy and ridiculously easy to make. Even a kid could do this! I was a bit concerned when pouring it into my pie pan that it would overflow onto my counter (it barely didn't) and in my oven, so I placed a cookie sheet one oven rack below the pie as it baked. I found it took 65 minutes to fully bake but I think my oven's a bit slow. I let it cool thoroughly and served it with fresh REAL whipped cream. YUM!! Great for brekkers, too! Oh...one recipe I found online NOT using Bisquick but starting from scratch said to use HALF a can of evaporated milk for a denser consistency. Also, this recipe calls for a 13-ounce can, which couldn't be found in my grocery store so I used the 12-ounce can available. By the way...you DON'T HAVE to use name-brand Bisquick because my store's brand (Kroger) did just fine and always does for all Bisquick recipes.
I have used this recipe over and over again and everyone that has tried it, loves it. It's a no mess, no brainer, and very tasty alternative to the old fashioned way of making pumpkin pies. It's fast and easy for that professional on the go with very little time.