Impossible Pumpkin Pie
A quick Bisquick crust makes this easy pumpkin pie a retro Thanksgiving hit.
Impossible pumpkin pie, made with an easy Bisquick crust.
Photo Credit : Adam DeTour/styling by Catrine KeltyAnyone remember this retro pumpkin pie? It doesn’t have a pastry crust, but the Bisquick gives the custard enough structure that it slices easily and feels substantial. For the perfect finish, top with whipped cream and a sprinkling of pumpkin pie spice.
Yield:
8 to 10 servingsIngredients
1 can (15 ounces) pumpkin puree
¾ cup heavy cream
½ cup water
2 large eggs at room temperature
½ cup firmly packed light brown sugar
½ cup Bisquick baking mix
2½ teaspoons pumpkin pie spice
½ teaspoon kosher salt
Instructions
Preheat your oven to 350°F and set a rack to the middle position. Spray a deep 8-inch pie plate with cooking spray and set aside.
In a large mixing bowl, whisk together all ingredients until blended and smooth. Pour into the pie plate and bake until a knife inserted into the center of the pie comes out clean, 55 to 60 minutes. Remove from the oven and let cool for at least 30 minutes before serving. This pie may be served warm or cold.
Amy Traverso
Amy Traverso is the senior food editor at Yankee magazine and co-host of the public television series Weekends with Yankee, a coproduction with WGBH. Previously, she was food editor at Boston magazine and an associate food editor at Sunset magazine. Her work has also been published in The Boston Globe, Saveur, and Travel & Leisure, and she has appeared on Hallmark Home & Family, The Martha Stewart Show, Throwdown with Bobby Flay, and Gordon Ramsay’s Kitchen Nightmares. Amy is the author of The Apple Lover’s Cookbook, which was a finalist for the Julia Child Award for best first-time author and won an IACP Cookbook Award in the “American” category.
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