Prep 5 mins
Cook 50 mins
"Impossible" because the biscuit mix somehow magically gets its act together and forms a bottom crust.
- 2 eggs
- 1 1⁄2 cups solid packed can pumpkin
- 3⁄4 cup sugar
- 2 tablespoons butter, melted
- 1⁄2 cup biscuit mix
- 1 cup evaporated milk
- 1 cup water
- 1⁄2 teaspoon salt
- 1 teaspoon cinnamon
- 1⁄4 teaspoon clove
- 1⁄4 teaspoon nutmeg
- 1⁄2 teaspoon ginger
- In blender, combine all the ingredients; blend on low for 2 minutes.
- Grease and flour a 10-inch pie plate. Pour in the filling and bake for 350°F for 45 to 50 minutes.
I have tried this recipe twice. Both times I tried making them in mini muffin tins. Both times were a disaster. Upon further investigation I realized that this recipe has a cup of water added and all of the other impossible pumpkin pie recipes do not. A cup of water might be ok for a full sized pie but it is NOT good for making impossible pumpkin tarts.
My family LOVES pumpkin pie and this recipe did not disappoint. It didn't form a crust, but the filling really didn't need one. Thanks for a great recipe.
it doesn't form a bottom crust, it makes the filling thick enough not to need a crust at all.