Pumpkin Impossible Pie…So Out, It’s Aways In.

by Min Merrell
how to make pumpkin impossible pie

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.



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Emma November 18, 2012 - 3:11 pm

I keep reading this receipt and want to try it but bake at what temperature?

Mindy Merrell November 18, 2012 - 8:43 pm

350. Sorry for the omission.

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