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    You are in: Home / Thanksgiving / Impossible Pumpkin Pie Recipe
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    Impossible Pumpkin Pie

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    5 mins

    50 mins

    southern chef in louisiana's Note:

    "Impossible" because the biscuit mix somehow magically gets its act together and forms a bottom crust.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In blender, combine all the ingredients; blend on low for 2 minutes.
    2. 2
      Grease and flour a 10-inch pie plate. Pour in the filling and bake for 350°F for 45 to 50 minutes.

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    Ratings & Reviews:

    • on October 14, 2010

      I have tried this recipe twice. Both times I tried making them in mini muffin tins. Both times were a disaster. Upon further investigation I realized that this recipe has a cup of water added and all of the other impossible pumpkin pie recipes do not. A cup of water might be ok for a full sized pie but it is NOT good for making impossible pumpkin tarts.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 21, 2008

      55

      My family LOVES pumpkin pie and this recipe did not disappoint. It didn't form a crust, but the filling really didn't need one. Thanks for a great recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 23, 2005

      it doesn't form a bottom crust, it makes the filling thick enough not to need a crust at all.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Impossible Pumpkin Pie

    Serving Size: 1 (126 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 264.1
     
    Calories from Fat 92
    35%
    Total Fat 10.3 g
    15%
    Saturated Fat 5.3 g
    26%
    Cholesterol 93.0 mg
    31%
    Sodium 417.9 mg
    17%
    Total Carbohydrate 38.0 g
    12%
    Dietary Fiber 0.6 g
    2%
    Sugars 26.7 g
    106%
    Protein 6.1 g
    12%

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