Best Impossibly Easy Pumpkin Pie Recipes

IMPOSSIBLY EASY PUMPKIN PIE

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.

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

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.

GLUTEN-FREE IMPOSSIBLY EASY PUMPKIN PIE

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.

IMPOSSIBLY EASY PUMPKIN-PECAN PIE

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
• In medium bowl, stir pumpkin, Bisquick mix, sugar, milk, butter, 1 1/2 teaspoons pumpkin pie spice, the vanilla and eggs until blended. Stir in chopped pecans. Pour into pie plate.
• Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour.
• Stir whipped topping and 1/4 teaspoon pumpkin pie spice. Garnish pie with topping and pecan halves. Store covered in refrigerator.

IMPOSSIBLY EASY PUMPKIN-PECAN PIE

Steps:

• Heat oven to 350ºF. Spray 9-inch glass pie plate with cooking spray.
• In medium bowl, stir pumpkin, Bisquick mix, sugar, milk, butter, 1 1/2 teaspoons pumpkin pie spice, the vanilla and eggs until blended. Stir in chopped pecans. Pour into pie plate.
• Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour.
• Stir whipped topping and 1/4 teaspoon pumpkin pie spice. Garnish pie with topping and pecan halves. Store covered in refrigerator.
• High Altitude (3500-6500 ft): Heat oven to 375ºF.

IMPOSSIBLY EASY PUMPKIN PIE

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.

IMPOSSIBLY EASY PUMPKIN-PECAN PIE

Steps:

• 1. Heat oven to 350°. Grease pie plate, 9 x 1 1/4 inches.2. Stir all ingredients except pecans and Spiced Topping until blended. Stir in chopped pecans. Pour into pie plate.3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour. Cut pie into slices. Garnish each serving with Spiced Topping and pecan. Store covered in refrigerator.Spiced Topping1 1/2 cups frozen (thawed) whipped topping1/4 teaspoon pumpkin pie spiceStir ingredients until smooth.HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 375°.NUTRITION FACTS: 1 Serving: Calories 225 (Calories from fat 110) Fat 12g (Saturated 4g) Cholesterol 60mg Sodium 180mg Carbohydrate 26g (Dietary Fiber 2g) Protein 5g % DAILY VALUE: Vitamin A 74% Vitamin C 0% Calcium 12% Iron 6% DIET EXCHANGES: 1 Starch 2 Vegetable 2 FatFrom "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

IMPOSSIBLY EASY PUMPKIN-PECAN PIE

Steps:

• Heat oven to 350ºF. Spray 9-inch glass pie plate with cooking spray.
• In medium bowl, stir pumpkin, Bisquick mix, sugar, milk, butter, 1 1/2 teaspoons pumpkin pie spice, the vanilla and eggs until blended. Stir in chopped pecans. Pour into pie plate.
• Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour.
• Stir whipped topping and 1/4 teaspoon pumpkin pie spice. Garnish pie with topping and pecan halves. Store covered in refrigerator.

IMPOSSIBLY EASY PUMPKIN PIE

Steps:

• 1. Heat oven to 350ºF. Grease 9-inch pie plate. 2. Stir all ingredients except whipped topping until blended. Pour into pie plate. 3. 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. Bake about 55 minutes.

IMPOSSIBLY EASY PUMPKIN PIE

Steps:

• Preheat 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.