This impossible pumpkin pie is impossibly easy to make! It forms its own light crust while baking, so there’s no need for you to fiddle with making one yourself. And its creamy, rich, and thick filling is scrumptious!
I love making impossible pies and this crustless pumpkin pie is the sweet counterpart to my savory impossible cheeseburger pie.
Why This Recipe Works
- Perfect dessert for Thanksgiving dinner
- Crustless pumpkin pie recipe – The filling forms its own light crust while baking, so there’s no rolling out dough or spending money on premade pie crusts!
- Tastes like a traditional pumpkin pie – The filling is deeeeeeelicious.
- Quick and easy – It just might be the easiest pumpkin pie recipe ever.
Ingredient Notes
- Pumpkin – Look for 100% pure pumpkin puree, not pumpkin pie filling mix.
- Evaporated milk – This acts as a thickener so your pumpkin pie won’t be runny, and helps the pie become super creamy and rich.
- Pie dish – I recommend using an oven-safe ceramic pie dish. I’m partial to red pie dishes!
Easy Step-by-Step Directions
Step 1: In large mixing bowl, beat all ingredients until smooth, about 2 minutes or in blender on high for about 1 minute.
Step 2: Pour into pie dish sprayed with cooking spray.
Step 3: Bake 45-50 minutes or until knife inserted in pie comes out clean. (See notes below.) Let cool completely before cutting into slices. Serve with whipped cream or vanilla ice cream.
Helpful Tips
- Butter may be melted for easier incorporation. It can be stubborn sometimes if it’s too chilled.
- Use an oven-safe ceramic pie dish for the best results.
- If you don’t have pumpkin pie spice, you may substitute the following: 1 ¼ teaspoons ground cinnamon, ¾ teaspoon ground ginger, ¼ teaspoon allspice and ¼ teaspoon ground nutmeg.
- If you’re not a piping pro (but want to fake it), try this super easy decorating kit. It’s what I used for those pretty little stars along the edge of the pie (with CoolWhip).
Other Pumpkin Desserts
Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 13 bloggers will be sharing over 40 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.
More #PumpkinWeek Recipes Below:
Breakfast and Breads
- Pumpkin Chocolate Chip Waffles from The Redhead Baker
- Pumpkin Granola from Sweet Beginnings
Soup
- Creamy Southwestern Pumpkin Soup from A Little Fish in the Kitchen
Desserts
- Easy Pumpkin Ice Cream from Palatable Pastime
- Impossible Pumpkin Pie from Eat Move Make
- Pumpkin S’Mores Slider from A Kitchen Hoor’s Adventures
Did you miss a recipe? Head to the Pinterest board to find all the #PumpkinWeek recipes shared this week.
Impossible Pumpkin Pie
Ingredients
- ¾ cup sugar
- ½ cup Bisquick baking mix
- 2 tablespoons butter
- 1 12-oz can evaporated milk
- 2 eggs
- 15-oz can pure pumpkin puree
- 2½ teaspoons pumpkin pie spice
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350° F. Grease a 9-inch pie dish with cooking spray.
- In large mixing bowl, beat all ingredients until smooth, about 2 minutes or in blender on high for about 1 minute. Pour into prepared pie pan.
- Bake 45-50 minutes until knife inserted in pie comes out clean. (See notes below.) Let cool completely. Serve with whipped cream or vanilla ice cream.
Notes
- Butter may be melted for easier incorporation. It can be stubborn sometimes if it’s too chilled.
- Use an oven-safe ceramic pie dish for the best results.
- If you don’t have pumpkin pie spice, you may substitute the following: 1¼ teaspoons ground cinnamon, ¾ teaspoon ground ginger, ¼ teaspoon allspice and ¼ teaspoon ground nutmeg.
- To test for doneness, insert a knife about halfway between the center and edge of the pie. When the knife comes out clean, the pie is ready. The outside of the pie will be firm and the center will still have some slight jiggle. The pumpkin filling will continue to cook and set as the pie cools. Store in the refrigerator after the pie has cooled.
- If you’re not a piping pro (but want to fake it), try this super easy decorating kit. It’s what I used for those pretty little stars along the edge of the pie (with CoolWhip).
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