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+ servings

Impossible Pumpkin Pie

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
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 235 kcal
Author Amanda Rettke--iambaker.net


  • 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.