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"Impossible" because the biscuit mix somehow magically gets its act together and forms a bottom crust.
- In blender, combine all the ingredients; blend on low for 2 minutes.
- Grease and flour a 10-inch pie plate. Pour in the filling and bake for 350°F for 45 to 50 minutes.
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.
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.
it doesn't form a bottom crust, it makes the filling thick enough not to need a crust at all.