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Home » Recipes » Impossible Pumpkin Pie

Impossible Pumpkin Pie

By: Liz  /  Published: October 1, 2021  /  Updated: August 23, 2022  /   1 Comment

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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. We also love these Bisquick Sausage Balls.

slice of pumpkin pie on plate with fork

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

labeled ingredients for impossible pumpkin pie with Bisquick
  • 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.

ingredients for pumpkin pie in bowl

Step 2: Pour into pie dish sprayed with cooking spray.

pumpkin pie mixture in pie dish

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.

impossible pumpkin pie on plate with piece on fork

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).
whipped cream on impossible pumpkin pie

Other Pumpkin Desserts

  • Pumpkin Seed Granola
  • Pumpkin Toffee Crunch Cake
  • No Bake Pumpkin Cream Cheese Pie
  • Pumpkin Parfaits
slice of pumpkin pie on plate with fork

Impossible Pumpkin Pie

Liz – Eat Move Make
This impossible pumpkin pie with a rich and creamy filling is impossibly easy to make! It forms its own light crust while baking, so there's no need for you to fiddle with pie crusts. It's a moist, dense, scrumptious fall dessert.
5 from 4 votes
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Prep Time 10 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr
Course Dessert
Cuisine American
Servings 8
Calories 151 kcal

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).
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 151kcalCarbohydrates: 24gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 49mgSodium: 137mgPotassium: 35mgFiber: 1gSugar: 20gVitamin A: 149IUVitamin C: 1mgCalcium: 25mgIron: 1mg
Tried this recipe?Let us know how it was!

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

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Welcome!

I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas, and DIY craft inspiration. Visit my About Me page for more of my story.

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Meet Liz

Meet Liz

Hey there, i’m Liz!

I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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