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impossible easy pumpkin pie

DomesticGoddess avatar
Recipe by
Cindi Marie Bauer
@DomesticGoddess
Marshfield, WI

This pumpkin pie was made without a pie crust and tasted pretty good. Plus, it's quite easy to make as well.

yield 6
prep time 10 Min
cook time 35 Min
method Bake

Ingredients For impossible easy pumpkin pie

  • 1 c
    canned pumpkin (I used Libby's 100% pure pumpkin)
  • 1/2 c
    Bisquick pancake & baking mix
  • 1/2 c
    granulated sugar
  • 1 c
    evaporated milk
  • 1 Tbsp
    butter (or) margarine, softened
  • 1 1/2 tsp
    pumpkin pie spice
  • 1 tsp
    vanilla extract
  • 2 lg
    eggs
  • whipped topping, if desired (I used extra creamy Reddi Wip)

How To Make impossible easy pumpkin pie

  • 1
    Heat oven to 350° F.
  • 2
    Lightly grease the inside of a 9-inch pie plate with Crisco All-Vegetable Shortening. Then set pie plate aside.
  • 3
    In a bowl add the canned pumpkin, Bisquick mix, granulated sugar, evaporated milk, butter or margarine, pumpkin pie spice, vanilla extract, and eggs. Stir ingredients together.
  • 4
    Pour into pie plate. Bake in the oven for 35 to 40 minutes or until a knife inserted in the center comes out clean.
  • 5
    Allow pie to cool for 30 minutes, then refrigerate for about 3 hours, or until pie is completely chilled.
  • 6
    Serve pie with whipped topping.
  • 7
    Store remaining pie covered in the refrigerator.
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