Impossible Pumpkin Pie is an impossibly easy-to-make crustless pumpkin pie that forms its own crust while being baked. Try my Classic Pumpkin Pie if you are looking for a more traditional recipe.
Impossible Pumpkin Pie
This pie recipe is far from impossible; In fact, it’s one of the easiest pies you can make! There is no pie crust To make, and the ingredients are simply mixed together, poured into a pie plate, and baked. A delicate crust will form while baking, and the end result is a creamy, custardy pumpkin pie that is delicious on its own or topped with homemade whipped topping.
Impossible Pumpkin Pie Ingredients
Bisquick: Bisquick is a premade baking mix most commonly known to be used for pancakes and waffles. But, as in this recipe, it can be used in many more recipes! You can also purchase Gluten-Free Bisquick if you are trying to limit gluten.
Evaporated Milk: Evaporated milk is canned milk also known as unsweetened condensed milk. It does not contain added sugar like sweetened condensed milk. In a pinch, you could substitute half-and-half for the evaporated milk, but the taste of the pie will probably be richer (and we haven’t tested that substitute in the recipe).
Pumpkin Puree: Make sure you are using pumpkin puree, not pumpkin pie filling.
Pumpkin Pie Spice: Of course, this recipe needs some pumpkin pie spice. If you don’t have any on hand, it’s easy to make your own pumpkin spice!
How to Make Impossible Pumpkin Pie
This recipe is one of the easiest pies you can make, making it impossibly simple to make. All you need are the ingredients, a large bowl, a hand mixer, and about ten minutes (if that) of your time. Oh, and of course, a pie plate. (I used a deep 8-inch pie plate.) Add all the ingredients to the bowl, mix for about 2 minutes, and pour the mixture into the pie plate. Yes, it’s that simple!
Bake the pie for 55-60 minutes, or until a knife inserted comes out clean. Let the pie rest for about 30 minutes before cutting into it and serving. This pie can be served warm or cold and is extra delicious with homemade whipped cream on top. Store the baked pie, covered, in the refrigerator for 3-4 days. This should definitely be added to your Thanksgiving menu!
Can I Use a Different Sized Pie Plate?
Yes! I used a deep, 8-inch pie plate for a thicker pie. You could also use a 9-inch or 10-inch pie plate. However, the pie will be thinner and you may have to adjust the baking time (checking the pie at about 45 minutes).
Looking for More Pumpkin Recipes?
Pumpkin Cream Cheese Pie
Glazed Pumpkin Spice Muffins
Pumpkin Spice Snack Cake
Impossible Pumpkin Pie is an impossibly easy-to-make crustless pumpkin pie that forms its own crust while being baked.
Impossible Pumpkin Pie
Calories: 235 kcal
(150g) granulated sugar
Bisquick baking mix
(12 ounces) evaporated milk
(15 ounces) pumpkin puree
pumpkin pie spice
Preheat oven to 350°F and spray a deep 8-inch pie plate with cooking spray.
In a large mixing bowl add sugar, bisquik butter, evaporated milk, eggs, pumpkin puree, pumpkin spice, and vanilla.
Using a hand mixer, mix until well blended and smooth (about 2 minutes).
Bake 55-60 minutes, or until a knife inserted comes out clean. Remove from the oven and let rest for about 30 minutes before cutting and serving. This pie may be served warm or cold.
meet Amanda Rettke
Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.