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Impossible Pumpkin Pie – 2

Impossible Pumpkin Pie - 2 recipe image
This "Impossible" pie lives up to its name by forming its own crust during baking, eliminating the need for rolling out dough. The batter separates in the oven, with the butter and Bisquick settling at the bottom to create a tender, cookie-like base, while the pumpkin mixture rises above into a custard-like filling. Rich with pumpkin pie spice, vanilla, and evaporated milk, it offers the comforting flavors of autumn in every bite. It&# 226;ÂÂs a fantastic, fuss-free dessert for Thanksgiving, holiday gatherings, or cozy weeknight treats. Simple to blend and bake, this recipe yields a sliceable, satisfying dessert that feels homemade without the hassle.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 413.6
Dietary: Gluten-free, Vegetarian
Description
This "Impossible" pie lives up to its name by forming its own crust during baking, eliminating the need for rolling out dough. The batter separates in the oven, with the butter and Bisquick settling at the bottom to create a tender, cookie-like base, while the pumpkin mixture rises above into a custard-like filling. Rich with pumpkin pie spice, vanilla, and evaporated milk, it offers the comforting flavors of autumn in every bite. It&# 226;ÂÂs a fantastic, fuss-free dessert for Thanksgiving, holiday gatherings, or cozy weeknight treats. Simple to blend and bake, this recipe yields a sliceable, satisfying dessert that feels homemade without the hassle.
Ingredients
  • 16 ounce Pumpkin
  • 12 ounce Evaporated milk
  • 2 tablespoon Butter -=OR=-
  • 2 tablespoon Margarin
  • 2 Egg
  • 3/4 cup Sugar
  • 1/2 cup Bisquick
  • 2 1/2 teaspoon Pumpkin pie spice
  • 2 teaspoon Vanilla
Directions
  1. 1
    Preheat oven to 350ðF (175ðC).
  2. 2
    Grease a 10-inch pie plate (1 1/2-inch depth) with butter or cooking spray.
  3. 3
    Place pumpkin, evaporated milk, butter (or margarine), eggs, sugar, Bisquick, pumpkin pie spice, and vanilla into a blender.
  4. 4
    Blend on high speed for 1 minute, or until the mixture is completely smooth.
  5. 5
    If your blender capacity is less than 5 cups, transfer the mixture to a large bowl and beat with an electric mixer on medium speed for 2 minutes until smooth.
  6. 6
    Pour the batter into the prepared pie plate.
  7. 7
    Bake for 50 to 55 minutes, or until a knife inserted into the center comes out clean and the top is set.
  8. 8
    Allow to cool completely on a wire rack before slicing to ensure the crust sets properly.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 413.6kcal
% Daily Value *
Total Fat 18.3g29%
Saturated Fat 9.9g50%
Cholesterol 92.2mg31%
Sodium 216.9mg10%
Total Carbohydrate 53.1g18%
Dietary Fiber 1.4g6%
Sugars 44.7g
Protein 15.2g31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Allow the pie to cool completely at room temperature before slicing. This helps the crust firm up and makes for cleaner slices.

Storage: Cover the cooled pie tightly with plastic wrap or store in an airtight container in the refrigerator for up to 4 days.

Substitutions: You can use unsalted butter or margarine interchangeably. Ensure you are using canned pumpkin puree (not pumpkin pie filling) for the best results.

Serving Suggestion: This pie pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.

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Read it online: https://www.chefs-mate.com/recipe/impossible-pumpkin-pie-2-2/