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.
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, I substituted fat free evaporated milk for regular. You can also bake the batter in little mini muffin tins to make Skinny Mini Impossible Pumpin Pie Bites, which is what I did for a guest post over at Danica’s Daily.