Low-Fat Impossible Pumpkin Pie

I’ve always had a soft spot for old-fashioned Bisquick Impossible Pies. They’re one of those clever recipes that seem almost too easy to work.

You simply mix everything together, pour it into a pie plate (affiliate link) and bake. No rolling out pastry, no separate crust to prepare. Somehow, the Bisquick helps the filling set into a sliceable pie with a slightly firmer, crust-like edge.

This Low-Fat Impossible Pumpkin Pie is adapted from a recipe in the Betty Crocker Ultimate Bisquick Cookbook (affiliate link). It has all the familiar pumpkin pie flavors—pumpkin, warm spices and a creamy custard filling—without a traditional pastry crust.

I lightened it up with fat-free evaporated milk, and you can reduce the sugar further by using a baking sweetener.

It’s an easy alternative to traditional pumpkin pie, especially when you want something a little lighter for Thanksgiving or just feel like baking a simple pumpkin dessert.

Why You’ll Love This Impossible Pumpkin Pie

• No pastry crust to make – The Bisquick helps the filling form its own firm, crust-like edge.
• Easy to mix – Whisk everything together in one bowl or use a blender (affiliate link).
• Classic pumpkin pie flavor – Pumpkin puree, warm spices and vanilla.
• Lighter than traditional pumpkin pie – Fat-free evaporated milk and no buttery pastry crust.
• Easy to make ahead – The pie needs time to chill, making it convenient for holiday meals.

Ingredients and Substitutions

Bisquick baking mix – The ingredient that makes this an impossible pie. It helps the filling set and gives the pie a slightly firmer edge without a separate crust.

Pumpkin puree – Use plain canned pumpkin, not pumpkin pie filling. Homemade pumpkin puree can also work, although its moisture content may vary.

Fat-free evaporated milk – Gives the filling a creamy texture while keeping the fat content lower than using regular evaporated milk or cream.

Sugar – Adds sweetness to the pumpkin filling. You can substitute a baking sweetener designed to replace sugar, following the manufacturer’s conversion instructions.

Butter – Just a little adds richness and flavor.

Eggs – Help the pumpkin filling set into a smooth, sliceable custard.

Pumpkin pie spice – A convenient blend of the familiar spices used in pumpkin pie.

Vanilla extract – Rounds out the flavor.

How to Make Low-Fat Impossible Pumpkin Pie

Step 1: Preheat the Oven and Prepare the Pie Plate

Preheat the oven to 350°F.

Lightly coat a 9-inch pie plate (affiliate link) with nonstick cooking spray.

Step 2: Mix the Pumpkin Filling

In a large bowl, combine the Bisquick, pumpkin puree, evaporated milk, sugar, butter, eggs, pumpkin pie spice and vanilla.

Whisk until smooth.

You can also combine the ingredients in a blender (affiliate link) if you prefer.

Step 3: Bake the Pie

Pour the mixture into the prepared pie plate.

Bake for 35 to 45 minutes, or until the filling is set and a thin knife inserted near the center comes out clean.

Step 4: Cool and Refrigerate

Remove the pie from the oven and let it cool for about 30 minutes.

Refrigerate for at least 3 hours, until thoroughly chilled and firm enough to slice.

Step 5: Slice and Serve

Cut into slices and serve chilled.

A little light whipped topping and a sprinkle of cinnamon make a nice finishing touch.

Recipe Notes

Don’t expect a traditional pie crust. Impossible pumpkin pie doesn’t develop a flaky pastry shell. Instead, the Bisquick helps create a firmer edge and bottom that allow the custard-like filling to hold together when sliced.

Let it chill completely. Like traditional pumpkin pie, this one slices best after several hours in the refrigerator.

Want to reduce the sugar? The original recipe can be made with a baking sweetener. I’ve used ¼ cup Truvia Baking Blend (affiliate link) in place of the sugar to reduce the calories and WW Points. Be sure to use the appropriate amount for the particular sweetener you choose.

Make Mini Impossible Pumpkin Pies

You can also bake this recipe in a regular muffin tin for individual pumpkin pies.

Lightly grease the muffin cups with nonstick cooking spray and divide the batter evenly among them, filling each about two-thirds full.

Bake at 350°F for approximately 25–30 minutes, beginning to check around 25 minutes. The little pies are done when the centers are set and the edges begin to pull away from the sides of the pan.

Let cool in the pan for about 10 minutes before carefully loosening the edges with a thin knife. Refrigerate until chilled before serving.

Calories & WW Points

According to my calculations, each slice of Impossible Pumpkin Pie has about:

• Calories: 145 calories
  WW Points: To see your WW Points for this recipe, track it in the WW App!
  (You must be logged into WW on a smartphone or tablet.)
• Old WW Points: 4 PointsPlus

Using a sugar substitute in place of regular sugar can reduce the calories and Points further. The exact difference will depend on the sweetener and amount used.

If you’ve made this Low-Fat Impossible Pumpkin Pie, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Source: This recipe for low fat impossible pumpkin pie was adapted from Betty Crocker Ultimate Bisquick Cookbook (affiliate link) Hundreds of New Recipes, Plus Back-of-the-Box Favorites

More Easy Pumpkin Desserts

If you liked this Impossible Pumpkin Pie Made Lighter you’re sure to love:

• Try these Creamy Pumpkin Pie Custard Cups — baked until silky smooth, like pumpkin pie without the crust.
• Cozy up with Slow Cooker Pumpkin Pie Pudding — rich, comforting, and a family favorite.
• Enjoy Easy No-Bake Pumpkin Cheesecake Pie — light, creamy, and perfect for holidays.
• Whip up WW Pumpkin Mousse Fluff — quick, low calorie, and always a Weight Watchers meeting favorite.
• Try Creamy Pumpkin Yogurt Parfaits — layered with graham crackers for an easy breakfast or dessert.