Low Fat Impossible Pumpkin Pie

Have you ever had low fat impossible pumpkin pie?

What would Thanksgiving be without pumpkin pie?

I guess your answer depends on whether you like it or not, but for my pumpkin pie loving family, it just wouldn’t be complete.

While I  love pumpkin pie, I’m not a fan its soggy crust. There are several ways to solve the soggy crust dilemma.

One tasty solution is to make your Pumpkin Pie with a Graham Cracker Crust. Another is to make an Impossible Pumpkin Pie, a quick and easy pumpkin pie recipe that has been around since the early 80s.

low fat impossible pumpkin pie slice

Low Fat Impossible Pumpkin Pie

If you’re not familiar, an “Impossible Pie” is a popular back-of-the-box recipe from the makers of Bisquick baking mix. You add a small amount of Bisquick which turns into a firm, crust-like outer layer around the filling, similar to a what happens with a crustless quiche.

To make my Impossible Pumpkin Pie a little more Weight Watchers friendly,  and turn it into a “low fat impossible pumpkin pie,” I substituted fat free evaporated milk for regular. You can also bake the batter in little mini muffin tins to make Skinny Mini Impossible Pumpkin Pie Bites, which is what I did for a guest post over at Danica’s Daily.


low fat impossible pumpkin pie

Low Fat Impossible Pumpkin Pie

5.0 from 1 reviews
Low Fat Impossible Pumpkin Pie
Prep time
Cook time
Total time
An easy, healthy and delicious recipe for pumpkin pie that forms a crust while it bakes.
Recipe type: Pie, Dessert
Serves: 8
  • ½ cup Bisquick baking mix
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 cup evaporated non-fat milk
  • ½ cup sugar
  • 1 tablespoon butter, softened
  • 2 large eggs
  • 1-1/2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla
  1. Preheat your oven 350 degrees. Spray a 9-inch pie dish with nonstick cooking spray.
  2. In a large bowl , stir the Bisquick mix, pumpkin puree, milk, sugar, butter, eggs, pumpkin pie spice, and vanilla together with a wire whisk until well blended. (You can also whir everything together in a blender.) Pour the mixture into your prepared pie dish.
  3. Bake 35 to 45 minutes or until a thin knife inserted in the center comes out clean. Remove from the oven and cool 30 minutes. Refrigerate about 3 hours or until chilled.
  4. Serve with your favorite low calorie whipped topping if desired. Store covered in refrigerator.
Cook's Notes
Nutritional Estimates (per slice w/o whipped topping): 145 calories, 3.8 g fat, 23.5 g carbs, 1.1 g fiber, 4.8 g protein and 4 Weight Watchers PointsPlusSource

This recipe for low fat impossible pumpkin pie was adapted from: Betty Crocker Ultimate Bisquick Cookbook: Hundreds of new recipes, plus back-of-the-box favorites

More Weight Watchers Friendly Pumpkin Pie Recipes

*PointsPlus® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.

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  1. Denise says

    This looks great, but I don’t have Bisquick. Can I substitute brown rice flour? I have a crustless quiche recipe that I do that with and it works out great. Thank you!!

  2. Sarah says

    I just made this recipe for the first time. I made quite a few substitutes based on what I had on hand, and it still turned out so yummy. I wanted to write a review with the changes I made just in case someone else is short on ingredients!

    Subbed 2 T. Flaxseed meal + 6 T. water for “2 Large Eggs”
    Subbed 1 c. milk + 1 T. cornstarch for “1 c. evaporated nonfat milk”
    Used Smart Balance Original instead of butter.
    Used imitation vanilla extract instead of the real stuff.

    It still turned out wonderful! I couldn’t stand to wait until it chilled for 3 hours and I ate it after it cooled slightly out of the oven with Fat Free Cool Whip. So yummy. When I calculated the calories per serving with all my changes, it came out to about 130 calories for 1/8 of the pie. What a treat!!

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