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Impossible Pumpkin Pie Recipe

Say “hello” to the beautiful autumn season with a slice of impossible pumpkin pie!

It has a dense and ultra-creamy pie filling accented with all the best, warming spices of the season.

Plus, that crust on top adds the perfect contrast to the smooth and creamy filling.

Pumpkin Pie with Whipped Cream
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But here’s the catch- you don’t have to actually make a pie crust. Something magical happens in the oven, and a crust suddenly appears.

How cool is that?

So, get those pie tins ready, and let’s take a look at this fantastic impossible pumpkin pie recipe.

What Is An Impossible Pie? 

It’s “impossible” because there’s no need to make a pie crust. The pie filling does it for you in the oven!

The leavening agents in the filling separate in the oven, giving you a wonderful top and bottom crust.

What other easy pumpkin pie recipes can say that?

This recipe was popularized by Bisquick in the 1970s. And it stuck around because it’s quick, easy, and tastes fantastic.

Ready to try it? Let’s take a look at the ingredients.

Impossible Pumpkin Pie Ingredients: Pumpkin Puree, Eggs, Butter Spices, Evaporated Milk, and Ground Nutmeg


Perfect for Thanksgiving dinner or Sunday lunch, this pumpkin pie comes together fast.

Here’s everything you need: 

  • All-Purpose Flour: Flour is the key to any impossible pie. It does all the heavy lifting to create the perfect crust.  
  • Baking Powder: A little baking powder gives this pie a slight rise in the oven. 
  • Salt and Spices: Salt enhances all the flavors while the spices make it tasty. All the classics are here: cinnamon, all-spice, ground ginger, and ground nutmeg. 
  • Granulated Sugar: Simple granulated sugar adds the perfect amount of sweetness. 
  • Butter: Butter adds a rich, nutty flavor and a silky-smooth texture to this pie. 
  • Eggs: To help the pie rise to fluffy perfection. It’s also a binding agent.
  • Pumpkin Puree: Be sure to reach for pumpkin puree and not pumpkin pie filling. There’s a big difference!
  • Evaporated Milk: Here’s the secret ingredient for rich and creamy pie. It adds a silky consistency without any added sugar. 
  • Vanilla Extract: Because no fall dessert is complete without a kiss of vanilla. 
Homemade Impossible Pumpkin Pie with Whipped Cream

How to Make Impossible Pumpkin Pie 

It doesn’t take magic to make the impossible possible. Check out how quickly this easy pumpkin pie recipe comes together. 

1. Preheat the oven to 350 degrees Fahrenheit. Then, grease a 9-inch deep pie plate with butter or cooking spray.

2. Mix the wet and dry ingredients separately. Sift the flour, baking powder, salt, and spices in a bowl. In another bowl, beat the sugar, butter, eggs, pumpkin puree, evaporated milk, and vanilla.

3. Combine the wet and dry. Pour the dry mixture into the wet ingredients and beat just until you no longer see streaks of flour.

4. Bake. Pour the batter into the prepared pie pan and bake for 50 to 55 minutes. To test for doneness, give the pan a little jiggle. While the edges should be nice and dry, the middle should still be a little wobbly. 

5. Cool. Let the pie cool to room temperature for about a hour. Then, let it set in the fridge for at least 3 hours. 

6. Serve. Use a sharp knife to make smooth, clean cuts. Top each slice with whipped cream or ice cream, and enjoy!

How to Make Bisquick Impossible Pumpkin Pie

Want an even easier Impossible pie?

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Skip the flour and leavening agents and reach for a box of Bisquick instead!

Here’s everything you need to make impossible pumpkin pie with Bisquick:

  • 3/4 cup granulated sugar
  • 1/2 cup Bisquick baking mix
  • 2 tablespoons unsalted butter, softened
  • 1 can (12 ounces) of evaporated milk
  • 2 large eggs, room temperature
  • 1 can (15-ounces) pumpkin puree
  • 2 1/2 teaspoons pumpkin pie spice
  • 2 teaspoons vanilla
  • whipped topping, for garnish

Are you ready for how easily it comes together?

Throw all the ingredients in a bowl, blend with an electric mixer, and pour it into a prepared pie tin.

Bake for 50-60 minutes at 350 degrees Fahrenheit, and serve. That’s it!

Slice of Impossible Pumpkin Pie in a Plate

Tips for the Best Pie

Check out these quick tips and tricks so your impossible pie is Instagram-worthy!

  • Use pumpkin pie spice. If you don’t want to hunt for individual spices, replace them with pumpkin pie spice. It may have a few more spices than the recipe calls for, but that’s okay!
  • Make it sweeter. If this pie isn’t sweet enough for you, that’s an easy fix! Replace the sugar and evaporated milk with sweetened condensed milk. It also makes it ultra-creamy. 
  • Use quality pumpkin puree. Since pumpkin is the star of the show, reach for a good-quality brand. Personally, I love Libby’s because it has the best color, texture, and flavor. 
  • Use room temperature ingredients. The eggs, butter, and puree will quickly mix at room temperature. Let them hang out on the countertop for at least 30 minutes before blending. 
  • Avoid cracks. To avoid cracks on the surface of the pie, whisk the filling vigorously until the mixture is nice and smooth. Also, don’t go beyond 350 degrees Fahrenheit for the oven temperature.
  • Do not overbake. Check for doneness as early as 40 minutes into baking. If the top starts to brown too early, loosely cover the pan with aluminum foil.
  • Skip the toothpick test. The toothpick test can cause the pie to crack in the middle. Give it a jiggle instead. The center will still be wobbly, but the edges should already be dry – kind of like cheesecake. 
A slice of pumpkin pie with whip cream on top.

How to Serve Impossible Pumpkin Pie

This impossible pumpkin pie recipe is the perfect accent to the dinner table. It’s light, fragrant, and so flavorful!

But if you want to take it over the edge, here are some great ways to serve it up. 

  • Whipped cream
  • Crushed pecans (or your favorite nut)
  • Caramel or chocolate drizzles
  • Crushed cookies
  • Maple syrup
  • Toasted coconut
  • Vanilla ice cream

Want to make them into cupcakes? Simply follow the recipe, but pour the pie filling into cupcake tins.

They will only need about 20 minutes in the oven. 

How to Store

While impossible pumpkin pie may be crustless, it’s not gluten-free because of the flour in the mix.

That said, it does make a great make-ahead Thanksgiving dessert because you don’t need to worry about a soggy crust. 

Here’s how to store this pie for the big day (and how to keep leftovers fresh). 

To Store: Allow the whole pie to cool completely, then cover tightly with plastic wrap or foil. It will stay fresh for up to 4 days in the fridge. 

Transfer leftovers to an airtight container and keep in the fridge for 3-4 days.

To Freeze: Flash freeze leftovers on a tray until solid. Then wrap them tightly with plastic wrap and foil and keep in the freezer for up to 3 months. 

More Easy Pie Recipes You’ll Love

No-Bake Peanut Butter Pie
Millionaire Pie
Dream Whip Pie
Pumpkin Pie

Impossible Pumpkin Pie

Course: DessertCuisine: American


Prep time


Cooking time





Impossible pumpkin pie is dense and decedent in the center with a crispy magical crust. With all the classic fall spices, it’s sure to be a big hit!


  • 1/2 cup all-purpose flour

  • 3/4 teaspoon baking powder

  • 1/8 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground all-spice

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon ground nutmeg

  • 3/4 cup granulated sugar

  • 3 tablespoons butter, softened

  • 2 eggs, beaten

  • 1 (15-ounce) can pumpkin puree

  • 6-12 ounces evaporated milk

  • 2 teaspoons vanilla extract


  • Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch pie pan with butter or cooking spray. Set aside.
  • Sift together flour, baking powder, salt, cinnamon, allspice, ginger, and nutmeg. Set aside.
  • In a large bowl, beat sugar, butter, and eggs until well-combined. Stir in the pumpkin puree, evaporated milk, and vanilla.
  • Gradually pour the dry ingredients and beat until well-combined. Pour the batter into the greased pie pan.
  • Bake for 50 to 55 minutes. The center will still be wobbly, but the edges should already be dry.
  • Let pumpkin pie cool to room temperature for about 1 hour and refrigerate for at least 3 hours before slicing. Serve and enjoy!


  • If you want the pie quite dense, use 6-8 ounces of evaporated milk.
  • For a lighter texture, use 10-12 ounces of evaporated milk.


  • Calories: 189kcal
  • Carbohydrates: 28g
  • Protein: 4g
  • Fat: 8g
  • Saturated Fat: 4g
  • Cholesterol: 65mg
  • Sodium: 147mg
  • Potassium: 259mg
  • Fiber: 2g
  • Sugar: 23g
  • Calcium: 107mg
  • Iron: 1mg
Impossible Pumpkin Pie

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author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

2 thoughts on “Impossible Pumpkin Pie Recipe”

  1. Im so interested in trying the impossible pumpkin pie recipe instead of my usual. I already bought a graham cracker crust. Is it possible to make this recipe in the prepared crust or will that alter the recipe?

    • Hi Mindy, yes, you can use a pre-made crust! Here’s how to alter the recipe:

      Preheat your oven to the temperature specified by the pre-made crust’s package instructions, typically around 375°F (190°C). Bake according to the package’s suggested time for pies with a wet filling, usually between 40-60 minutes, or until the filling is set and a knife inserted near the center comes out clean.


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