The Pumpkin Impossible Pie is still going strong.
There’s no shame in not making your own pie crust. I take the lesson from my grandmother Johnye who was never bashful about embracing shortcuts in the kitchen. Back in the 70s, when she and all her friends discovered Bisquick’s new-fangled “impossible pies” that eliminated the pastry crust, they all agreed “who needs crust anyway!”
Here’s the big news. You can also substitute self-rising flour, or even pancake mix, for the biscuit mix. This good old standby recipe is especially great for beginner bakers (and non-bakers). Get the kids to stir it up. You can skimp on the crust, but be sure to use real whipped cream for garnish.
This version is lightly spiced. Add your own favorite spicy combination or use pumpkin pie spice. Make the pie the day ahead and chill.
- ¾ cup sugar
- ½ cup Bisquick baking mix (or substitute 1/2 cup self-rising flour or pancake mix)
- 1 can (12 ounces) evaporated milk
- 1 can (15 ounces) pumpkin (not pumpkin pie filling)
- 2 eggs
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract ( yes, you can add 2 tablespoons whiskey or rum)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Heat the oven to 350 degrees F.
- Combine all ingredients in a large mixing bowl. Blend well with a whisk or wooden spoon.
- Pour into a greased 9 or 10-inch pie plate.
- Bake 45 to 50 minutes or until set. Cool and refrigerate.
- Serve with sweetened whipped cream.