Impossible Pumpkin Pie

First, I must say that pumpkin pie is not one of my favorites.  Maybe it’s because I was brought up in a British home – where we just didn’t each pumpkin pie.  Or maybe it’s just that I’d rather spend the calories on chocolate.  But I thought I should have a pumpkin pie in my repertoire. So, when I found this recipe for ‘Impossible Pumpkin Pie’, I thought I’d give it try.  Just like  my Amazing Coconut Pie, it’s made in a blender.  You can’t get much easier than that!

Oh, and please don’t mind the name. I don’t make these recipe names up. (I’m sure they probably came off a box, can etc and were named to grab your attention.) So I’m not going to start posting “Stupendous Pot Roast”, “Awesome Meatloaf”, Outrageous….. you get the idea.

Well, despite the recipe name, I must say I was pleasantly surprised by the lightness of the end product. It’s kind of a two for one idea. I first tasted it straight from the oven (left photo) and it was almost a mousse, which would be great served in individual portions.  But as I let it cool, ( right photo) it became more solid, making it easier to serve as a pie.  Either way, it’s a delicious and easy recipe.

What a great quick addition to your Thanksgiving menu in either form. For the pie you could easily make it Tuesday night and it will be great on Thursday. For the mousse you could put ramekins in the oven as you sit down to dinner- it takes almost an hour to cook – but it you’re like me you need a little break before dessert (or elastic waist pants).


                                                                                                                                                  Impossible Pumpkin Pie


  • 3/4 cup sugar
  • 1/2 cup Bisquick
  • 2 Tblsp butter, softened
  • 1 -12oz can evaporated milk
  • 2 eggs
  • 1 -15 oz can pumpkin
  • 2 1/2 tsp pumpkin pie spice (or see not below)
  • 2 tsp vanilla extract


  1. Preheat oven to 350 degrees F.
  2. Lightly grease a 9″ or 10″ pie plate.
  3. Put all the ingredients in a blender, process on high speed for 1 minute.
  4. Pour the mixture into the pie plate.
  5. Bake 50-55 minutes, until golden brown and a knife inserted in the center comes out clean.
  6. Refrigerate any remaining pie.


Note: If you don’t have pumpkin pie spice, you can make this substitute: 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp allspice or ground cloves and 1/8 tsp nutmeg – makes 1 tsp.

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