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.
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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. 

Think of it as basically a tasty no-fuss crustless pumpkin pie. 

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 those 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.

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.

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 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 recipe I'm sharing with you today.

To whip up this tasty crustless pumpkin pie, grab a box of Bisquick or similar prepared biscuit baking mix ...

And mix up a simple batter with the Bisquick, canned pumpkin, evaporated milk, eggs, and some spices ... 

Pour the batter into a 9-inch pie dish, and bake it up ...

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 more-so than forming a distinct crust.

Serve up a slice 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

Yield: 8 servings

Author: Tracey | The Kitchen is My Playground

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 Mcook time: 60 Mtotal time: 70 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:

How to cook Impossible Pumpkin Pie

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.

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You might also like these other favorite pie recipes:

Pumpkin Slab Pie

No-Bake Snicker Bar Pie

Chocolate Crack Pie

Pecan Slab Pie

Frozen Coconut Caramel Pie

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