Impossible Pumpkin Pie

Impossible Pumpkin Pie

Impossible Pumpkin Pie


3/4 cup sugar
1/2 cup Bisquick baking mix
2 tablespoons margarine or butter
1 can (13-ounces) evaporated milk
2 eggs
1 can (16-ounces) pumpkin
2 1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla


Heat oven to 350-degrees. 

Lightly grease pie plate, 10 x 1 1/2 inches. 

Beat all ingredients until smooth, 1 minute in blender on high speed or 2 minutes with hand beater.  Pour into pie plate.  Bake until golden brown and knife inserted in center comes out clean, 50 to 55 minutes.  Refrigerate any remaining pie.  

From the Kitchen Of
From - Helen, beauty shop.

You can use spices on pumpkin can (recipe) if you don't have pie spice on hand.


A handwritten version of this recipe was included in the #Wisconsin collection. 

Impossible Pumpkin Pie - a vintage handwritten recipe card.


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