Impossible Pumpkin Pie (No crust!)

Why You'll Love This Impossible Pumpkin Pie

• No pie crust required. There's no rolling, chilling, crimping, or blind-baking.
• Only 5 minutes of prep. Blend everything together and pour it into a pie pan.
• Creamy pumpkin filling. The center is rich, smooth, and full of warm pumpkin spice.
• Easy to make. You don't need any special baking skills.
• Great for Thanksgiving. It's an easy alternative to traditional pumpkin pie.
• Uses simple ingredients. Most of the ingredients are pantry and refrigerator staples.
• Easy to make ahead. The pie can be refrigerated for up to 3 days.

What Is Impossible Pumpkin Pie?

Impossible pumpkin pie is a crustless pumpkin pie that forms its own soft outer layer as it bakes.

Unlike traditional pumpkin pie, which relies on a pastry crust to hold the filling, this recipe uses a small amount of Bisquick baking mix in the batter. As the pie bakes, the edges set and become firm enough to slice and serve like a traditional pie.

The result is a creamy pumpkin dessert with all the warm spices you expect from pumpkin pie—but without making a crust.

Why Is It Called Impossible Pumpkin Pie?

The name comes from the fact that the recipe seems almost impossible: you pour a liquid pumpkin mixture into a pie pan without a traditional crust, and it bakes into a sliceable pie.

This recipe became especially well known through Bisquick, which printed versions of impossible pie recipes on its packaging. My recipe is a variation of that classic idea, using pumpkin puree, eggs, sugar, spices, half-and-half, melted butter, and Bisquick.

Tips and Tricks

• Use a blender. You can mix the ingredients by hand or use an electric mixer, but I prefer using a blender. It makes the filling completely smooth and makes this recipe especially quick to prepare.
• Use pumpkin puree, not pumpkin pie filling. Make sure you're using 100% canned pumpkin puree. Pumpkin pie filling already contains sugar and spices, so substituting it will change the flavor and texture of the finished pie.
• Don't skip the Bisquick. Bisquick is what gives this crustless pumpkin pie its unique texture and helps the edges set. If you don't have Bisquick, you can make your own baking mix using flour, baking powder, and salt.
• Let the pie cool completely. This is important! The center of the pie continues to set as it cools. Allow it to cool for at least 2 hours before slicing. I actually prefer serving this pie cold from the refrigerator.
• Don't worry if the center looks soft. The center should be softer than the edges when the pie comes out of the oven. It will firm up as it cools.

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: Add the pumpkin puree, eggs, sugars, spices, half-and-half, melted butter, and Bisquick to 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

What is Impossible pumpkin pie?

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 originally printed on the back of a Bisquick box and included in Betty Crocker cookbooks.

Can I make impossible pumpkin pie without 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.

How do you store Impossible pumpkin pie.

Once cool, store the pumpkin pie in the refrigerator for up to 3 days.

How Do You Know When Impossible Pumpkin Pie Is Done?

The edges should be set and the center should still have a little softness to it.
A toothpick inserted into the center should come out clean or with a few moist crumbs. Don't wait for the center to become completely firm in the oven. The pie will continue to set as it cools.

Does Impossible Pumpkin Pie Really Have No Crust?

Yes! There is no traditional pastry crust in this recipe. The Bisquick is mixed directly into the pumpkin filling. As the pie bakes, the edges become firm enough to hold the filling together, allowing you to slice and serve it like a traditional pumpkin pie.

Is Impossible Pumpkin Pie Good for Thanksgiving?

Absolutely. This is one of my favorite alternatives to traditional pumpkin pie when I want something easy. There's no pie crust to make, and the filling takes just a few minutes to prepare. You can also bake the pie the day before Thanksgiving and refrigerate it overnight. If you're already making several desserts for Thanksgiving, this is a great easy pumpkin pie option.

Can I Make Impossible Pumpkin Pie Ahead of Time?

Yes! This is a great make-ahead Thanksgiving dessert. Bake the pie the day before serving, allow it to cool completely, then cover and refrigerate overnight. The pie will have plenty of time to finish setting, and I actually prefer the texture when it's chilled. Add whipped cream just before serving.

Can You Freeze Impossible Pumpkin Pie?

I recommend making this pie up to 3 days ahead and keeping it refrigerated rather than freezing it.
The creamy texture is best when the pie is freshly baked and refrigerated.

What to Serve With Impossible Pumpkin Pie

This pie is delicious served cold with:

• Whipped cream
• Vanilla ice cream
• Caramel sauce
• A sprinkle of cinnamon
• A drizzle of maple syrup

For Thanksgiving, my favorite is simply whipped cream and a sprinkle of cinnamon.

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