Does it seem too easy to make an impossible pumpkin pie by putting all the ingredients in the blender and then baking it in a pie pan? Yes, it’s easy, and that’s why we love this recipe so much. The batter makes its own light “crust,” and the filling is creamy and custardy.
This recipe has been around for years and uses Bisquick mix as well as traditional pumpkin pie ingredients. A family favorite and foolproof, this is for the ones who don’t love pie crust but still love an amazingly good pie.
Feel more like just a bite or two? You’ll love our impossible pumpkin pie cupcakes. I hope you’ll try our classic pumpkin pie, no bake pumpkin pie, and sweet potato pie with condensed milk next!
DO YOU HAVE TO USE BISQUICK FOR THIS RECIPE?
Actually, no you don’t have to use Bisquick. I love using Bisquick because it’s so dang convenient, and it has the perfect ratio of ingredients to make sooo many things!
If you don’t happen to have it on hand, you can substitute 2 cups of flour, 3 teaspoons of baking powder, 1/2 teaspoon of salt, and 2 tablespoons of butter. After mixing well, measure out 1/2 cup of the mixture and substitute for Bisquick.
WHAT IS AN IMPOSSIBLE PIE?
An impossible pie is a pie that is made without a standard crust. The ingredients are mixed together and supposedly, a “crust” is magically formed.
Personally, I don’t consider these pies to form a crust, but I can’t tell you how much I adore these pies.
They come in sweet and savory flavors, are crazy-easy to make, and are absolutely delicious! I love a good flakey pastry crust, but these pies, are every bit as delicious, and I have to say, I really don’t miss the crust. I know…I know…I’m going to hear from the crust lovers on this one!
CAN I USE A DIFFERENT SIZE PIE PLATE?
Yes, you can. I like making this pie on an 8-inch pie plate. If you don’t have an 8-inch pie plate, feel free to use a 9-inch pie plate.
IMPOSSIBLE PUMPKIN PIE INGREDIENTS
- Solid Pack Pumpkin Puree: Not the same as pumpkin pie mix. Please use pumpkin puree.
- Evaporated Milk: Adds creaminess to the filling.
- Butter: Unsalted
- Eggs: Large
- Sugar: White granulated sugar for sweetness.
- Dark Brown Sugar: This gives the pie that deeper, richer taste.
- Original Bisquick™ Mix: Love this mix, I use it for so many baked goods. This is a premade mix that contains flour, leavening, salt, sugar and other additives.
- Pumpkin Pie Spice: A convenient way to add the perfect combination of classic pumpkin pie spice. Don’t have it? See my tips below.
- Salt: Table salt
- Vanilla: 100% pure vanilla extract
TIPS
- Room Temp: Make sure the butter and eggs are at room temperature for an evenly blended batter.
- Make It Richer: For a richer custard, use half and half.
- Avoid Overbaking: Check your pie at least 5-7 minutes before the pie is estimated to be done.
- No Pumpkin Pie Spice: If you don’t have Pumpkin Pie Spice on hand, make your own: 4 tablespoons cinnamon, 4 teaspoons nutmeg, 1 teaspoon ginger, and 1 teaspoon cloves.
- No Blender? Add all the ingredients in a mixing bowl, and using a handheld electric mixer, beat on medium speed for 2 minutes.
- Make It Gluten Free: Just switch out regular Bisquick with gluten-free Bisquick mix and et, voilà! Your pie is gluten-free.
- Diabetic Friendly: Swap Splenda for the sugar. Use the same amount. The substitution ratio is 1:1.
STORING + FREEZING + MAKE-AHEAD
- How Best To Store: This Bisquick impossible pumpkin pie is best stored in the fridge.
- How Long Can You Keep This in The Fridge? Once baked and cooled, your impossible pumpkin pie will last up to four days in the refrigerator.
- Can You Freeze This? Wrap tightly in plastic wrap then place in a freezer bag. Freeze for up to three months. Thaw in the refrigerator overnight and enjoy.
- Make-Ahead: You can prepare the impossible pumpkin pie with bisquick ahead of time. This pie can be served at room temperature or cold.
- Food Safety: If you’d like more info on food safety check out this link.
SERVING RECOMMENDATIONS
Serve this easy impossible pumpkin pie no crust warm, cold, or at room temperature. It’s perfect on its own, but a big dollop of homemade whipped cream makes it even better. Serve with coffee, tea, or our famous in San Diego, keoke coffee!
HOW TO MAKE BISQUICK IMPOSSIBLE PUMPKIN PIE
- Add pumpkin puree, milk, butter, and eggs to a blender.
- Pulse until well combined.
- Add all the remaining ingredients and mix for a minute.
- Pour the batter into the prepared pie plate and bake.
- Serve.
***See the full instructions below.
MORE IMPOSSIBLE PIES SWEET + SAVORY
- Impossible Coconut Pie
- Impossible Cheeseburger Pie
- Impossible Taco Pie
- Bisquick Chicken Pot Pie
- Impossibly Easy Ham and Swiss Pie
MORE PUMPKIN DESSERTS
- Pumpkin Bars with Cream Cheese Frosting (Huge family favorite!)
- Pumpkin Oatmeal Cookies
- Pumpkin Dump Cake (Super easy and everyone loves it!)
- Pumpkin Bundt Cake (So Good. Starts with a cake mix)
- Pumpkin Sugar Cookies
- Pumpkin Chocolate Chip Cookies
- Pumpkin Spice Cookies
TRIED THIS RECIPE?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Impossible Pumpkin Pie
Ingredients
Pie:
- 1 (15-ounce) can solid pack pumpkin puree not pumpkin pie mix
- 1 (12-fluid ounce) can evaporated milk
- 2 tablespoons butter, at room temperature
- 2 eggs, at room temperature
- 3/4 cup sugar
- 2 tablespoons dark brown sugar, firmly packed
- 1/2 cup Original Bisquick™ mix
- 3 teaspoons pumpkin pie spice
- 1/8 teaspoon salt
- 2 teaspoon vanilla
Optional Topping:
- whipped cream or Cool Whip
Instructions
- Preheat oven to 350ºF (177ºC). Lightly butter an 8-inch pie plate or spray with nonstick cooking spray; set aside.
- Add pumpkin puree (1 can), evaporated milk (1 can), room temperature butter (2 tablespoons), and eggs (2) to a blender and pulse until combined.
- Add all remaining ingredients and mix on high for one minute.
- Pour the batter into the prepared pie plate and bake until the center is set, or a toothpick (knife) inserted in the center of the pie comes out clean, about 50 to 55 minutes. Rotate a pie halfway through baking. Cool on a wire baking rack.
Fans Also Made:
Notes
- Room Temp: Make sure the butter and eggs are at room temperature for an evenly blended batter.
- Make It Richer: For a richer custard, use half and half.
- Avoid Overbaking: Check your pie at least 5-7 minutes before the pie is estimated to be done.
- No Pumpkin Pie Spice: If you don’t have Pumpkin Pie Spice on hand, make your own: 4 tablespoons cinnamon, 4 teaspoons nutmeg, 1 teaspoon ginger, and 1 teaspoon cloves.
- No Blender? Add all the ingredients in a mixing bowl, and using a handheld electric mixer, beat on medium speed for 2 minutes.
- Make It Gluten Free: Just switch out regular Bisquick with gluten-free Bisquick mix and et, voilà! Your pie is gluten-free.
- Diabetic Friendly: Swap Splenda for the sugar. Use the same amount. The substitution ratio is 1:1.
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