Impossible pumpkin pie without bisquick recipes - Pumpkin pie
Author: William Martinez
Impossible Pumpkin Pie is an impossibly easy-to-make crustless pumpkin pie that forms its own crust while being baked. Say hello to the beautiful autumn season with a slice of impossible pumpkin pie!
Impossible Pumpkin Pie
This is my mom's recipe that makes its own crust. It's very easy and extremely good!
Provided by: Allrecipes Member
Total time: 75 minutes
Cook time: 50 minutes
Prep time: 25 minutes
Yields: 8 servings
Number of ingredients: 13
Provided by: Allrecipes Member
Total time: 75 minutes
Cook time: 50 minutes
Prep time: 25 minutes
Yields: 8 servings
Number of ingredients: 13
Ingredients:
- ¾ cup white sugar
- 3 tablespoons butter, softened
- 2 eggs, beaten
- 1 (15 ounce) can pumpkin puree
- 1 (12 fluid ounce) can evaporated milk
- 2 teaspoons vanilla extract
- ½ cup all-purpose flour
- ¾ teaspoon baking powder
- ⅛ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
Nutrition:
- Calories: 244.5 calories
- Carbohydrate: 34.7 g
- Cholesterol: 71.7 mg
- Fat: 9.5 g
- Fiber: 2 g
- Protein: 6.3 g
- Saturated Fat: 5.4 g
- Sodium: 309.2 mg
- Sugar: 25.6 g
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9-inch pie pan, and set aside.
- Sift together the flour, baking powder, salt, cinnamon, allspice, ginger and nutmeg.
- In a large bowl, beat together the sugar, butter and eggs. Mix in the pumpkin, milk and vanilla. Add the sifted ingredients, and beat until smooth. Pour into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted in center comes out clean.
Impossible Pumpkin Pie
Say hello to the beautiful autumn season with a slice of impossible pumpkin pie! This is perhaps the easiest pumpkin pie you’ll ever make. All the ingredients get tossed in a bowl to make a smooth batter, which is then poured into a pie pan and baked. The recipe is surprisingly easy, but the result
Provided by: insanelygood
Total time: 75 minutes
Cook time: 50 minutes
Prep time: 25 minutes
Yields: 8 servings
Number of ingredients: 13
Provided by: insanelygood
Total time: 75 minutes
Cook time: 50 minutes
Prep time: 25 minutes
Yields: 8 servings
Number of ingredients: 13
Ingredients:
- 1/2 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground all-spice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 3/4 cup granulated sugar
- 3 tablespoons butter, softened
- 2 eggs, beaten
- 1 (15-ounce) can pumpkin puree
- 1/2 (12-ounce) can evaporated milk
- 2 teaspoons vanilla extract
Nutrition:
- Calories: 245 cal
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch pie pan with butter or cooking spray. Set aside.
- Sift together flour, baking powder, salt, cinnamon, allspice, ginger, and nutmeg. Set aside.
- In a large bowl, beat sugar, butter, and eggs until well-combined. Stir in the pumpkin puree, evaporated milk, and vanilla.
- Gradually pour the dry ingredients and beat until well-combined. Pour the batter into the greased pie pan.
- Bake for 50 to 55 minutes. The center will still be wobbly, but the edges should already be dry.
- Let pumpkin pie cool to room temperature for about 1 hour and refrigerate for at least 3 hours before slicing. Serve and enjoy!
Impossible Pumpkin Pie Recipe
This Impossible Pumpkin Pie Recipe is actually the easiest pumpkin pie you'll ever make! As it bakes, it forms a light crust on its own and leaves behind a dense, but creamy pumpkin filling. Top it with whipped cream and it's the perfect fall dessert!
Provided by: Rebecca Hubbell
Total time: 70 minutes
Cook time: 55 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 16
Provided by: Rebecca Hubbell
Total time: 70 minutes
Cook time: 55 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 16
Ingredients:
- 1/2 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 3/4 cup granulated sugar
- 3 tablespoon unsalted butter (softened)
- 2 large eggs
- 1 15 oz can pumpkin puree
- 1 5 or 15 oz can evaporated milk (see notes)
- 1 tablespoon vanilla extract
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 3 tablespoon vanilla instant pudding powder
Nutrition:
- Calories: 266 kcal
- Carbohydrate: 31 g
- Protein: 2 g
- Fat: 14 g
- Saturated Fat: 8 g
- Cholesterol: 82 mg
- Sodium: 89 mg
- Sugar: 24 g
- Serving Size: 1 serving
- Pie
- Preheat oven to 350 degrees F.
- Grease a 9-inch pie pan with butter and set aside.
- Sift together the flour, baking powder, salt, and spices into a medium bowl and set aside.
- In a large bowl, gently beat together the sugar, butter, and eggs. Mix in the pumpkin, evaporated milk, and vanilla.
- Mix in the flour mixture and beat until smooth, then pour into the prepared pie dish. Bake for 50 to 55 minutes until toothpick comes clean from center. Allow the pie to cool completely. Pie will be domed in the middle when first removed from the oven but will settle.
- Whipped Cream
- Add all ingredients to a large bowl or stand mixer fitted with a whisk attachment and beat on medium-high until light and fluffy. Pipe prepared whipped cream onto the pie.
- Slice and serve.
Impossible Pumpkin Pie
Impossible Pumpkin Pie is an impossibly easy-to-make crustless pumpkin pie that forms its own crust while being baked.
Provided by: Amanda Rettke--iambaker.net
Total time: 70 minutes
Cook time: 60 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 9
Provided by: Amanda Rettke--iambaker.net
Total time: 70 minutes
Cook time: 60 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 9
Ingredients:
- ¾ cup (150g) granulated sugar
- ½ cup Bisquick baking mix
- 2 tablespoons unsalted butter, (softened)
- 1 can (12 ounces) evaporated milk
- 2 large eggs, (room temperature)
- 1 can (15 ounces) pumpkin puree
- 2½ teaspoons pumpkin pie spice
- 2 teaspoons vanilla
- whipped topping, (for garnish)
Nutrition:
- Calories: 235 kcal
- Serving Size: 1 serving
- Preheat oven. Spray pie plate with nonstick spray.
- Preheat oven to 350°F and spray a deep 8-inch pie plate with cooking spray.
- Mix ingredients together.
- In a large mixing bowl add sugar, bisquik, butter, evaporated milk, eggs, pumpkin puree, pumpkin spice, and vanilla.
- Using a hand mixer, mix until well blended and smooth (about 2 minutes).
- Pour into pie plate.
- Bake 55-60 minutes, or until a knife inserted comes out clean. Remove from the oven and let rest for about 30 minutes before cutting and serving. This pie may be served warm or cold.
