Impossible Pumpkin Pie

Impossible Pumpkin Pie ~ A tasty, easy to make, no-fuss crustless pumpkin pie! It's one perfectly delicious and easy addition to your fall or Thanksgiving baking line-up.
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Are you familiar with impossible pie? -- Impossible pie is a very easy, no-fuss pie recipe made without a crust. Its custard-like filling is mixed with prepared biscuit baking mix (like Bisquick), which in theory forms its own crust during the baking process.  

I've seen some impossible pies form a very distinct crust, while others are pretty much crustless after they've baked. But regardless of "how much" of a crust forms, all impossible pies I've seen share two things in common:

1. A creamy filling that's the texture of a baked custard, and 
2. They're super easy to make. 

This Impossible Pumpkin Pie is no exception on both of these things - it's got a creamy-textured pumpkin custard filling, and it's amazingly easy to make. Think of it as basically a tasty no-fuss crustless pumpkin pie.

Think of Impossible Pumpkin Pie as basically a tasty no-fuss crustless pumpkin pie. 

I was familiar with the concept of impossible pie, but until recently had never had a pumpkin version.  Then one day while going through a box of recipes I inherited from my grandmother, I came across an old newspaper clipping of an impossible pumpkin pie recipe.

I immediately had to give it a try.

The first try of this pie, though? -- We didn't like it at all. The original recipe relied on a lot of allspice to flavor the pie. And indeed, it wasn't a flavor we enjoyed.

So I turned to my pumpkin slab pie recipe for spicing inspiration, and tried again. This second time, I increased the amount of ground cinnamon, added in ground ginger and ground nutmeg, and left out the allspice altogether.

Much better! - Now the pie was a pumpkin pie flavor we enjoyed.  And this revised version is the Impossible Pumpkin Pie recipe I'm sharing with you today. Enjoy!

What's to Love About This Recipe?

• Super easy to make - Just mix the ingredients, pour into a pie pan, and bake! That's truly all there is to it to whip up this delicious Impossible Pumpkin Pie.
• Simple ingredients - Nothing fancy here. -- Just a handful of simple, humble ingredients come together to create this super tasty pie.
• Creamy texture - The pie's ingredients bake up into a creamy filling that's the texture of a baked custard -- and it's oh-so good.
• Fabulous flavor - Spiced just right with a mix of cinnamon, ginger, and nutmeg, this is one pumpkin pie that's just loaded with fabulous flavor.

Impossible Pumpkin Pie Ingredients:

A handful of simple, humble ingredients come together to create this tasty Impossible Pumpkin Pie. To whip one up, you'll need:

• Biscuit baking mix - Forms the "impossible" part of the impossible pie, thickening the pie's filling and creating the pie's structure.

• 100% pure pumpkin - Canned pumpkin serves as the pumpkin base of the pie's filling. Be sure to get 100% pure pumpkin, not pumpkin pie filling.

• Evaporated milk - The liquid component of the pie's filling. Evaporated, rather than regular milk, brings more richness and flavor to the pie.

• Eggs - Two eggs work with the biscuit baking mix to thicken the pie and create its structure as the pie bakes.

• Sugar - Regular granulated sugar sweetens the pumpkin filling.

• Butter - Melted brings richness and needed fat to the pie.

• Vanilla extract - Rounds out the pie's flavor. Use 100% pure vanilla extract, rather than imitation, for the best result.

• Spices - Ground cinnamon, ground ginger, and ground nutmeg spice the pie just right, bringing fabulous flavor to every bite.

How to Make Impossible Pumpkin Pie:

It's super easy to whip up this tasty crustless pumpkin pie. 

To get one started, grab a box of Bisquick or similar prepared biscuit baking mix, and mix up a simple batter with the Bisquick, some canned pumpkin, evaporated milk, eggs, cinnamon, ginger, and nutmeg. 

Pour the batter into a 9-inch pie dish, then pop it in the oven to bake.

Truly, that's all there is to it! Making Impossible Pumpkin Pie is about as easy as baking can be.

This particular impossible pie bakes up with a creamy, custardy-textured pumpkin filling and essentially no crust. The biscuit baking mix helps in binding the pumpkin filling together and thickening it more-so than it forms a distinct crust.

Once the pie is cooled and chilled, serve up slices with a dollop of whipped cream for a perfectly delicious pumpkin pie treat. A dollop of freshly-whipped Kahlua whipped cream or bourbon whipped cream adds an even extra special touch.

So if you're looking for a tasty no-fuss crustless pumpkin pie recipe, this Impossible Pumpkin Pie is for you. It's a great easy-to-make addition to your fall or Thanksgiving baking line-up.

Check out these other delicious pumpkin sweet treats:

• Pumpkin Yum Yum
• Pumpkin Slab Pie
• Pecan Streusel Pumpkin Pie
• Sweet Potato Pumpkin Pie
• No-Bake Pumpkin Cream Pie
• Creamy Pumpkin Cheesecake
• No-Bake Chocolate-Pumpkin Icebox Cake
• Chocolate Chip Pumpkin Dump Cake
• Pumpkin Cheesecake Crescents
• Pumpkin Banana Bread
• More dessert recipes

Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!

pumpkin pie, impossible pie, impossible pumpkin pie recipe, Thanksgiving desserts

Desserts

American

Yield: 8 servings

Author: Tracey | The Kitchen is My Playground

How to make Impossible Pumpkin Piehttps://youtu.be/hhe5wx19xFkDemonstration of how to make Impossible Pumpkin Pie

Impossible Pumpkin Pie

A tasty no-fuss crustless pumpkin pie. It's a perfect easy-to-make addition to your fall or Thanksgiving baking line-up!

Prep time: 10 MinCook time: 60 MinTotal time: 1 H & 10 M

Ingredients

• 1 (15 oz.) can 100% pure pumpkin
• 1 (12 oz.) can evaporated milk
• 2 eggs
• 3/4 c. granulated sugar
• 1/2 c. biscuit baking mix
• 2 T. butter, melted
• 2 tsp. vanilla extract
• 1 ¼ tsp. ground cinnamon
• 1 tsp. ground ginger
• 1/2 tsp. ground nutmeg

Instructions

1. Place pumpkin, evaporated milk, eggs, and sugar in a mixing bowl. With an electric mixer, mix on medium speed until smooth. Add baking mix, melted butter, vanilla extract, cinnamon, ginger, and nutmeg. Mix on medium speed until well combined and smooth.
2. Pour batter into a greased 9-inch pie dish. The pie dish will be VERY full – fill it as full as you possibly can. Sometimes I do have to discard a little bit of the batter because it doesn’t fit.
3. Bake at 350℉ for 55-60 minutes, or until a knife tip inserted in the center comes out clean.
4. Allow to cool at room temperature for a while, and then refrigerate until completely cooled and chilled through.
5. Serve with whipped cream, if desired.

Similar Recipes

No-Bake Pumpkin Cream Pie

Pumpkin Slab Pie

Pecan Streusel Pumpkin Pie

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