Impossible pumpkin pie couldn't be easier to make. Simply blend and bake for a rich and smooth crustless pumpkin pie that is easy to slice!
You might also like my pumpkin slab pie, pumpkin bars, or chewy pumpkin chocolate chip cookies!
Impossible pumpkin pie is a vintage recipe that has been around for decades. Originally printed on the back of a Bisquick box, as well as in my classic Betty Crocker cookbook, it is a tried and true favorite. If you love pumpkin pie but struggle to make pie crust, this recipe is for you. If you are team pie filling vs. pie crust (like my husband), this recipe is for you. Impossible pumpkin pie does not have a traditional pie crust, but sets up around the edges, making it easy to slice and serve like a pie. This is my take on this classic dessert!
Why I Like This Recipe
- Simple recipe. This recipe is basically a half-batch of my pumpkin slab pie filling recipe, minus the flaky crust. It's simple, uses both brown and white sugar, and is very flavorful.
- Quick prep. Simply blend the filling, then pour it into a greased pie pan to bake.
- Great weeknight dessert. Pie is often saved for holidays or special occasions because it is somewhat time-consuming to make. Impossible pie is perfect to whip up for a weeknight dessert.
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Tips and Tricks
- Use a blender. This recipe can be mixed by hand or combined with an electric mixer, but I like adding everything to a blender and then pouring the filling directly into a pie crust.
- Bisquick. This recipe calls for ½ cup of Bisquick mix. I keep a box on hand for quick and easy chicken and dumplings, but if you don't normally use Bisquick, you can make your own baking mix using ½ cup flour, ¾ teaspoon baking powder, and ⅛ teaspoon of salt.
- Allow the pie to cool completely. This pie is best served cold. Allow the pie to cool for at least 2 hours before slicing; this will give the center a chance to set up completely.
Ingredients
- Pumpkin: You'll need 100% canned pumpkin puree, not pumpkin pie filling.
- Sugar and brown sugar: I use a combination of sugar and brown sugar for the best flavor.
- Spices: I use cinnamon, ginger, nutmeg, and cloves for a delicious blend of pumpkin pie spice. You can also use 2 teaspoons of pumpkin pie spice in place of these spices.
- Eggs: Eggs are used to make the rich custard filling.
- Half and Half. Half and half is an excellent option for pumpkin pie. I find my pumpkin pies to be creamier when I use it, but you can also use a can of evaporated milk.
- Bisquick. This simple baking mix provides the "crust" or outer texture, allowing you to easily slice the pie.
- Melted Butter
See the recipe card for full information on ingredients and quantities.
How To Make Impossible Pumpkin Pie
Step 1: Combine all ingredients in a blender.
Step 2: Blend until smooth.
Step 3: Pour filling into a greased 9-inch pie pan (mine was 9.5").
Step 4: Bake at 350 degrees for 50 minutes.
Allow the pie to cool for at least 2 hours on a wire rack before serving. Store leftover pie in the refrigerator for up to 3 days.
Impossible Pumpkin Pie FAQs
Impossible pumpkin pie is a "pie" made without a crust. The edge sets up enough, allowing it to be easily sliced, vs. traditional pumpkin pie that needs a pie crust to give it structure. This type of pie has been around for decades and was initially found on the back of a Bisquick box, as well as Betty Crocker's cookbook
This recipe calls for ½ cup of Bisquick mix. I keep a box on hand for quick and easy chicken and dumplings, but if you don't normally use Bisquick, you can make your own baking mix using ½ cup flour, ¾ teaspoon baking powder, and ⅛ teaspoon of salt.
Once cool, store the pumpkin pie in the refrigerator for up to 3 days.
More Pumpkin Recipes To Make
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Impossible Pumpkin Pie
Ingredients
- 1 can pumpkin puree 15 ounces.
- 2 large eggs
- ¼ cup brown sugar
- ½ cup sugar
- 1 ½ cups half and half or 1 can evaporated milk
- 2 Tbsp. melted butter
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ cup Bisquick
Instructions
- Preheat oven to 350 degrees. Grease a 9-inch pie pan.
- Add all ingredients to a blender and blend until smooth.
- Pour the filling into the prepared pie pan.
- Bake the pie for 50 minutes.Pie is done when the edges are set, the center is soft, and a toothpick inserted comes out clean.
- Allow the pie to cool for 2 hours on a wire rack before serving.
Notes
Nutrition
Original Impossible Pumpkin Pie Recipe
I found this image on Google Images, but the original source is unknown.
Brandy says
Such a quick and easy pumpkin pie. My husband and kids love this recipe!