Bisquick Impossible Pumpkin Pie Recipes

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IMPOSSIBLE PUMPKIN PIE

Because you don't need to fuss with a crust, this twist on the classic Thanksgiving standby may be the easiest pie you've ever prepared. "I'm a working mother a rely on this moist dessert every year for the holidays," says Linda Cummings of Atoka, Tennessee.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 9



Impossible Pumpkin Pie image

Steps:

  • In a blender, combine the eggs, milk, pumpkin, sugar, biscuit mix, butter, allspice and vanilla. Cover and process until smooth. Pour into a greased 9-in. pie plate (dish will be full)., Bake at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. Serve with whipped topping if desired.

Nutrition Facts : Calories 224 calories, Fat 8g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 182mg sodium, Carbohydrate 32g carbohydrate (24g sugars, Fiber 3g fiber), Protein 6g protein.

2 eggs
1 can (12 ounces) evaporated milk
1 can (15 ounces) solid-pack pumpkin
3/4 cup sugar
1/2 cup biscuit/baking mix
2 tablespoons butter, melted
2-1/2 teaspoons ground allspice
2 teaspoons vanilla extract
Whipped topping, optional

GLUTEN-FREE IMPOSSIBLY EASY PUMPKIN PIE

Enjoy this impossibly easy pumpkin pie using Bisquick® gluten free mix for the holidays.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h20m

Yield 6

Number Of Ingredients 9



Gluten-Free Impossibly Easy Pumpkin Pie image

Steps:

  • Heat oven to 350° F. Spray 9-inch glass pie plate with cooking spray.
  • Lightly spoon Bisquick into measuring cup, level off with knife. In large bowl, stir all ingredients except whipped topping with wire whisk until blended. Pour into pie plate.
  • Bake 35 to 38 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until well chilled. Serve with whipped topping. Store covered in refrigerator.

Nutrition Facts : Calories 200, Carbohydrate 33 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 5 g, SaturatedFat 2 1/2 g, ServingSize 1/6, Sodium 190 mg, Sugar 22 g, TransFat 0 g

1 1/4 cups canned pumpkin (not pumpkin pie mix)
1/2 cup Bisquick™ gluten free mix
1/2 cup sugar
3/4 cup evaporated milk
1 tablespoon butter, softened
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
2 eggs
Whipped topping, if desired

IMPOSSIBLE BISQUICK PUMPKIN PIE

Make and share this Impossible Bisquick Pumpkin Pie recipe from Food.com.

Provided by priscbray

Categories     Pie

Time 40m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 8



Impossible Bisquick Pumpkin Pie image

Steps:

  • Place ingredients in blender and blend till smooth. put in oiled pie pan. Place n oven and bake at 350 degrees for 30 min or until fork n middle comes out clean.

Nutrition Facts : Calories 222.4, Fat 8.5, SaturatedFat 4.1, Cholesterol 88, Sodium 307.8, Carbohydrate 31, Fiber 1.5, Sugar 19.4, Protein 6.2

1 cup canned pumpkin
1/2 cup Bisquick
1 cup evaporated milk
2 eggs
1 tablespoon butter
1/2 cup sugar
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla

IMPOSSIBLE PUMPKIN PIE

This is my mom's recipe that makes its own crust. It's very easy and extremely good!

Provided by Betsy

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h15m

Yield 8

Number Of Ingredients 13



Impossible Pumpkin Pie image

Steps:

  • 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.

Nutrition Facts : Calories 244.5 calories, Carbohydrate 34.7 g, Cholesterol 71.7 mg, Fat 9.5 g, Fiber 2 g, Protein 6.3 g, SaturatedFat 5.4 g, Sodium 309.2 mg, Sugar 25.6 g

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

IMPOSSIBLY EASY PUMPKIN PIE (BISQUICK...TOO EASY :)

No Way...WAY! The famous "no crust to roll out" Bisquick Impossible Pie turns Pumpkin for the holidays!

Provided by Karen..

Categories     Pie

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9



Impossibly Easy Pumpkin Pie (Bisquick...too easy :) image

Steps:

  • Heat oven to 350ºF.
  • Grease 9-inch pie plate.
  • Stir all ingredients except whipped topping until blended.
  • Pour into pie plate.
  • Bake 35 to 40 minutes or until knife inserted in center comes out clean.
  • Cool 30 minutes.
  • Refrigerate about 3 hours or until chilled.
  • Serve with whipped topping.
  • Store covered in refrigerator.

1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup original Bisquick baking mix
1/2 cup sugar
1 cup evaporated milk
1 tablespoon butter or 1 tablespoon margarine, softened
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
2 eggs
whipped topping, if desired

IMPOSSIBLY EASY PUMPKIN PIE

Give the holidays a warm, delicious welcome...with a dollop of cream on top! This easy, 8-ingredient, impossibly easy pumpkin pie is prepped in just 10 short minutes thanks to Bisquick™. This makes it possible for you to whip up an amazing dessert right before your big family meal. They won't notice a thing, because the taste takes this pie to a place we call pumpkin heaven. Either way, our Bisquick™ pumpkin pie is sure to earn a permanent spot on your holiday menu!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h20m

Yield 6

Number Of Ingredients 9



Impossibly Easy Pumpkin Pie image

Steps:

  • Heat oven to 350°F. Grease 9-inch pie plate.
  • Stir all ingredients except whipped topping until blended.
  • Pour into pie plate.
  • Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Serve with whipped topping. Store covered in refrigerator.

Nutrition Facts : Calories 215, Carbohydrate 31 g, Cholesterol 90 mg, Fat 1, Fiber 1 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 220 mg

1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup Original Bisquick™ mix
1/2 cup sugar
1 cup evaporated milk
1 tablespoon butter or margarine, softened
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
2 eggs
Whipped topping, if desired

PUMPKIN BARS- BISQUICK

Make and share this Pumpkin Bars- Bisquick recipe from Food.com.

Provided by Misti_Country_Girl

Categories     Bar Cookie

Time 2h15m

Yield 48 serving(s)

Number Of Ingredients 13



Pumpkin Bars- Bisquick image

Steps:

  • Heat oven to 350*. Grease jelly roll pan, 15x10x1.
  • Beat all ingredients except raisins and frosting in large bowl with electric mixer on low for 30 seconds, scraping bowl frequently. beat on medium 2 minutes, scraping bowl occasionally. Stir in raisins. pour into pan.
  • Bake 25 to 30 minutes or until toothpick inserted comes out clean. Cool completely, about 2 hours. Frost with cream cheese frosting.
  • Beat cream cheese, butter, milk and vanilla in medium bowl with electric mixer on low until smooth. Gradually beat in powdered sugar on low until smooth.
  • For bars cut into 8 rows by 6 rows. Store in refrigerator.

Nutrition Facts : Calories 125.1, Fat 5.4, SaturatedFat 1.8, Cholesterol 23.1, Sodium 132.7, Carbohydrate 18.6, Fiber 0.5, Sugar 15.1, Protein 1.2

2 cups Bisquick
2 cups sugar
1/2 cup oil
2 teaspoons ground cinnamon or 2 teaspoons pumpkin pie spice
1 teaspoon baking soda
4 eggs, beaten
1 (15 ounce) can canned pumpkin (Not Pumpkin Pie Mix)
1/2 cup raisins
3 ounces cream cheese, softened
1/3 cup butter, softened
1 tablespoon milk
1 teaspoon vanilla
2 cups powdered sugar

IMPOSSIBLE EASY PUMPKIN CHEESECAKE- BISQUICK

Make and share this Impossible Easy Pumpkin Cheesecake- Bisquick recipe from Food.com.

Provided by Misti_Country_Girl

Categories     Cheesecake

Time 3h10m

Yield 6-8 serving(s)

Number Of Ingredients 13



Impossible Easy Pumpkin Cheesecake- Bisquick image

Steps:

  • Heat oven to 350*. Lightly grease pie plate. Place all ingredients except topping in blender. Cover and blend on high about 2 minutes, stopping blender occasionally to stir, until smooth. (or use hand mixer on high 2 minutes, scraping sides constantly) Pour into pie plate.
  • Bake about 45 minutes or until just puffed and center is dry. (Do not overbake.) Cool on wire rack 10 minutes.
  • Make sour cream topping. Carefully spread over top od cheesecake. Refrigerate atleast 3 hours until chilled. Store covered in refrigerator.

1 (8 ounce) package cream cheese, softened
3/4 cup sugar
1/2 cup Bisquick or 1/2 cup Bisquick reduced-fat baking mix
1 teaspoon orange zest
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon vanilla
3 eggs
1 (15 ounce) can canned pumpkin (Not Pumpkin Pie Mix)
1 cup sour cream
2 tablespoons sugar
2 teaspoons vanilla

IMPOSSIBLE PUMPKIN PIE II

This is one of the 'impossibles' that we all love. A pumpkin pie that makes its own crust!

Provided by Roberta J

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 8

Number Of Ingredients 8



Impossible Pumpkin Pie II image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
  • In a large bowl, combine sugar and baking mix. Stir in butter, milk and eggs. Then beat in pumpkin, spice and vanilla to mixture until smooth. Pour into pie pan.
  • Bake in preheated oven for 50 to 55 minutes, or until knife inserted in center comes out clean. Refrigerate any remaining pie. High altitude directions: Bake at 375 degrees F (190 degrees C) for 45 to 50 minutes.

Nutrition Facts : Calories 228.4 calories, Carbohydrate 31.5 g, Cholesterol 56 mg, Fat 9.2 g, Fiber 0.8 g, Protein 5.6 g, SaturatedFat 4.8 g, Sodium 309.7 mg, Sugar 24.6 g

¾ cup white sugar
½ cup biscuit baking mix
2 tablespoons butter
1 (12 fluid ounce) can evaporated milk
2 eggs
1 (15 ounce) can solid pack pumpkin puree
2 ½ teaspoons pumpkin pie spice
2 teaspoons vanilla extract

IMPOSSIBLY EASY MINI PUMPKIN PIES

Ready in 50 minutes, these delicious mini pumpkin pies topped with whipped topping are a wonderful dessert - that's made using Original Bisquick® mix.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 12

Number Of Ingredients 8



Impossibly Easy Mini Pumpkin Pies image

Steps:

  • Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
  • In medium bowl, stir all ingredients except whipped topping until blended. Pour 1/4 cup of mixture into each muffin cup.
  • Bake about 30 minutes or until muffin tops are golden brown and edges are starting to pull away from sides of pan. Cool 10 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve with 1 generous tablespoonful whipped topping.

Nutrition Facts : Calories 90, Carbohydrate 15 g, Cholesterol 35 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Mini Pie, Sodium 90 mg, Sugar 11 g, TransFat 0 g

1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup Original Bisquick™ mix
1/2 cup sugar
3/4 cup evaporated milk
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
2 eggs
1 cup Cool Whip frozen whipped topping, thawed, if desired

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