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a slice of impossible pumpkin pie on a plate
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Impossible Pumpkin Pie

Our impossible pumpkin pie is the easiest pumpkin pie to make. Creamy custard, no crust, and all deliciousness!
Course Dessert
Cuisine American
Keyword Bisquick dessert recipes, crustless pie recipes, impossible pie recipes, Pumpkin Pie Recipes
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 8 servings
Calories 237kcal
Author Kathleen

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
US Customary - Metric

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.
    Step 1 how to make impossible pumpkin pie, Add pumpkin puree, milk, butter, and eggs to a blender.
  • Add all remaining ingredients and mix on high for one minute.
    Step 3 how to make impossible pumpkin pie with bisquick, Add all the remaining ingredients and mix for a 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.
    Step 4 how to make impossible pumpkin pie no crust, Pour the batter into the prepared pie plate and bake.

Notes

  1. Room Temp: Make sure the butter and eggs are at room temperature for an evenly blended batter. 
  2. Make It Richer: For a richer custard, use half and half.
  3. Avoid Overbaking: Check your pie at least 5-7 minutes before the pie is estimated to be done.
  4. 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.
  5. No Blender? Add all the ingredients in a mixing bowl, and using a handheld electric mixer,  beat on medium speed for 2 minutes.
  6. Make It Gluten Free: Just switch out regular Bisquick with gluten-free Bisquick mix and et, voilà! Your pie is gluten-free.
  7. Diabetic Friendly: Swap Splenda for the sugar. Use the same amount. The substitution ratio is 1:1.

Nutrition

Serving: 1serving | Calories: 237kcal | Carbohydrates: 36g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Monounsaturated Fat: 3g | Cholesterol: 61mg | Sodium: 219mg | Potassium: 277mg | Fiber: 2g | Sugar: 29g | Vitamin A: 8523IU | Vitamin C: 3mg | Calcium: 153mg