impossible pumpkin pie

Impossible Pumpkin Pie is an impossibly easy-to-make crustless pumpkin pie that forms its own crust while being baked.

Impossible Pumpkin Pie

(150 g) granulated sugar

Bisquick baking mix

unsalted butter, (softened)

(12 ounces) evaporated milk

eggs, (room temperature)

(15 ounces) pumpkin puree

pumpkin pie spice

vanilla

whipped topping, (for garnish)

Preheat oven. Spray pie plate with nonstick spray.

Preheat oven to 350°F and spray a deep 8-inch pie plate with cooking spray.

Mix ingredients together.

In a large mixing bowl add sugar, bisquik, butter, evaporated milk, eggs, pumpkin puree, pumpkin spice, and vanilla.

Using a hand mixer, mix until well blended and smooth (about 2 minutes).

Pour into pie plate.

Bake.

Bake 55-60 minutes, or until a knife inserted comes out clean. Remove from the oven and let rest for about 30 minutes before cutting and serving. This pie may be served warm or cold.

If you are looking for a fail-proof pumpkin pie that is perfectly spiced and dense, then look no farther than our Impossible Pumpkin Pie recipe. This is a vintage recipe that features Bisquick.  Blend all the ingredients together in one-step, pour into a pie plate, and the rest is magic. No pie crust required. 

eggs

pumpkin

Bisquick

sugar

evaporated milk

water

cloves

ginger

cinnamon

salt

nutmeg

Preheat oven to 350 degrees F. Spray a deep dish 10-inch pie plate with nonstick cooking spray.

Combine all ingredients; beat at medium speed until completely combined.

Pour into prepared pie plate.

Bake for 1 hour and 10 minutes or until set in the center.

Enjoy a creamy pumpkin filling made even more delicious by butter and vanilla in this impossible pumpkin pie recipe. You only need a handful of  ingredients and 10 minutes of prep time to put it together.

Impossible Pumpkin Pie Recipe

oz pumpkin pie filling

oz evaporated milk

tbsp butter

tsp *pumpkin pie spice

Step 1.1

Step 1.2

Step 1.3

Beat all ingredients until smooth. Pour straight into the pie plate.

Step 1.4

Bake it for 50 minutes to 1 hour or just before the center is completely set.

Step 1.5

Impossible pumpkin pie is dense and decedent in the center with a crispy magical crust. With all the classic fall spices, it's sure to be a big hit!

all-purpose flour

baking powder

all-spice

butter, softened

eggs, beaten

pumpkin puree

vanilla extract

Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch pie pan with butter or cooking spray. Set aside.

Sift together flour, baking powder, salt, cinnamon, allspice, ginger, and nutmeg. Set aside.

In a large bowl, beat sugar, butter, and eggs until well-combined. Stir in the pumpkin puree, evaporated milk, and vanilla.

Gradually pour the dry ingredients and beat until well-combined. Pour the batter into the greased pie pan.

Bake for 50 to 55 minutes. The center will still be wobbly, but the edges should already be dry.

Let pumpkin pie cool to room temperature for about 1 hour and refrigerate for at least 3 hours before slicing. Serve and enjoy!

Top 4 impossible pumpkin pie recipes from across the web

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Impossible Pumpkin Pie

Impossible Pumpkin Pie

Impossible Pumpkin Pie Recipe

Impossible Pumpkin Pie

Top 4 impossible pumpkin pie recipes from across the web

The most viewed impossible pumpkin pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Impossible Pumpkin Pie

Impossible Pumpkin Pie

Impossible Pumpkin Pie Recipe

Impossible Pumpkin Pie

The most viewed impossible pumpkin pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine