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.
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.
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.
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?
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!
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.
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.
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