Impossible Pumpkin Pie

filed under: Food + Drink · Pies + Tarts on October 23, 2021

Impossible Pumpkin Pie is an impossibly easy-to-make crustless pumpkin pie that forms its own crust while being baked. Try my Classic Pumpkin Pie if you are looking for a more traditional recipe. 

Impossible Pumpkin Pie

This pie recipe is far from impossible; in fact, it’s one of the easiest pies you can make! There is no pie crust to make, and the ingredients are simply mixed together, poured into a pie plate, and baked. A delicate crust will form while baking, and the end result is a creamy, custardy pumpkin pie that is delicious on its own or topped with homemade whipped topping

Impossible Pumpkin Pie in Pie Dish with Piece Removed

Impossible Pumpkin Pie Ingredients

Bisquick: Bisquick is a premade baking mix most commonly known to be used for pancakes and waffles. But, as in this recipe, it can be used in many more recipes! You can also purchase Gluten-Free Bisquick if you are trying to limit gluten.

Evaporated Milk: Evaporated milk is canned milk also known as unsweetened condensed milk. It does not contain added sugar like sweetened condensed milk. In a pinch, you could substitute half-and-half for the evaporated milk, but the taste of the pie will probably be richer (and we haven’t tested that substitute in the recipe).

Pumpkin Puree: Make sure you are using pumpkin puree, not pumpkin pie filling.

Pumpkin Pie Spice: Of course, this recipe needs some pumpkin pie spice. If you don’t have any on hand, it’s easy to make your own pumpkin spice!

One Piece of Impossible Pumpkin Pie

How to Make Impossible Pumpkin Pie

This recipe is one of the easiest pies you can make, making it impossibly simple to make. All you need are the ingredients, a large bowl, a hand mixer, and about ten minutes (if that) of your time. Oh, and of course, a pie plate. (I used a deep 8-inch pie plate.)  Add all the ingredients to the bowl, mix for about 2 minutes, and pour the mixture into the pie plate. Yes, it’s that simple!

Bake the pie for 55-60 minutes, or until a knife inserted comes out clean. Let the pie rest for about 30 minutes before cutting into it and serving. This pie can be served warm or cold and is extra delicious with homemade whipped cream on top. Store the baked pie, covered, in the refrigerator for 3-4 days. This should definitely be added to your Thanksgiving menu!

Piece of Impossible Pumpkin Pie with Bite Taken Out

Can I Use a Different Sized Pie Plate?

Yes! I used a deep, 8-inch pie plate for a thicker pie. You could also use a 9-inch or 10-inch pie plate. However, the pie will be thinner and you may have to adjust the baking time (checking the pie at about 45 minutes).

Looking for More Pumpkin Recipes?

Pumpkin Cream Cheese Pie

Pumpkin Crisp

Glazed Pumpkin Spice Muffins

Pumpkin Spice Snack Cake

4.67 from 12 votes
Impossible Pumpkin Pie
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins

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

Course: Dessert
Cuisine: American
Keyword: Impossible Pumpkin Pie
Servings: 8
Calories: 235 kcal
Author: Amanda
  • ¾ cup (150g) granulated sugar
  • ½ cup Bisquick baking mix
  • 2 tablespoons unsalted butter, softened
  • 1 can (12 ounces) evaporated milk
  • 2 large eggs, room temperature
  • 1 can (15 ounces) pumpkin puree
  • teaspoons pumpkin pie spice
  • 2 teaspoons vanilla
  • whipped topping, for garnish
  1. Preheat oven to 350°F and spray a deep 8-inch pie plate with cooking spray.

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

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

  4. Pour into pie plate.

  5. 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.

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  • Judy G says:

    Just finished the Impossible Pumpkin Pie. I will make them a again. ❤️❤️❤️❤️❤️

  • Carol Vallad says:

    A fantastic recipe! I have been making this pie for a long time. Hubby is not a crust fan so this is perfect.

  • Sharon says:

    I’ve been making this pie for over twenty years. It’s the best and tastes amazing. Even people who don’t like pumpkin eats the heck out of it. You can also make impossible apple pie.

  • Denise A Davis says:

    I want to try this!!!

  • Antoinette Gelin says:

    Thank you so much for your delicious recipes.

  • Maxine Plemons says:

    This is a great quick and easy recipe and it taste good . I will definitely make again.

  • Karen says:

    I would suggest that you post your pumpkin pie spice “recipe “ with this pie recipe. I found your spice recipe awhile ago and now use it in every recipe that calls for pumpkin spice! It is the best!

    • Elizabeth Keeney says:

      Hi, Karen! I work with iambaker and am happy to help with questions. There is a link to my pumpkin pie spice recipe in the ingredients section of the post. Thanks, and I am so glad you use it often! Have a wonderful day!

  • Abby says:

    Could I use sweet potato instead of pumpkin ?

  • Pam S. says:

    I just made this tonight after dinner and it couldn’t be easier to throw together. The grandchildren said, “Mmmmm” and devoured their serving. They wanted another peice but mom said tomorrow. Grandma would have said yes! Now for coffee and my slice! Thank you!

  • Cindyk says:

    I feel like eating pie without crust would be like a punishment. lol I get it for those who are gluten free. 😉

  • Hilda Theriot says:

    Made this today and looks great.
    Used Splenda and cane sugar blend.
    Still cooling. Will try to figure
    Out point value for WW.

  • Ginger Devlin says:

    Awesome and very easy to make! My grandson loved it! We had it for breakfast!! Thank you!

  • Kathy Robb says:

    I made the Impossible Pumpkin Pie to start it to try it out.. it came out perfect!!! Delicious and light without a thick crust for those of us who have to watch calories!!

    The only things I did different was beat the mixture with a whisk by hand and used a 8×8” square glass pan. It still came out delicious with no lumps!!

    This is a great simple easy to make pie without a thick crust!!!!!

  • Mary cowden says:

    What can I us instead of bisquick mix.

  • Cindy Frederick says:

    What does the bisquick do for the recipe?

  • Carol D says:

    This was very tasty, but I did miss the crust. When warm, it was more custard like but when cold, it was just like regular pumpkin pie. It was very tasty.

  • Susan says:

    You are the BEST!

  • Susan Slaughter says:

    There are other ‘homemade’ baking mix (Bisquick) receipted…i’m sure without doing it they can be used. I use heart healthy Bisquick mix.

  • Lorraine Montanez says:

    In recipe direction, it doesn’t say when to put in softened butter ?

  • Lorraine Montanez says:

    Sorry, I just reviewed again and saw it-oops !

  • DeAnn says:

    Very good!

  • Janet Perry says:

    Thank you for this recipe. The pie was delicious and a hit at Thanksgiving. Will make again!

  • Leslie says:

    I made this using sweet potatoes in place of pumpkin. Worked out very well. Delicious and just like a regular sweet potato pie except no crust. Oh, I also used only cinnamon and vanilla. Not a big fan of pumpkin pie spice.

  • Tricia says:

    The flavor was good, but I wouldn’t make it again. The texture was weird, almost like wet cake.

  • Lynn says:

    Have been making this recipe for many years. It always bakes so nicely and everyone enjoys it. I substitute egg beaters for the eggs, Stevia for the sugar and I omit the butter completely. It turns out perfectly this way and lowers both the fat and sugar content. Thanks for a delicious and easy to make recipe.

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.