Pumpkin Impossible Pie is the kind of dessert that wows without demanding a lot. One bite of its creamy, custard‑like filling and you’ll understand why this crustless pumpkin pie is a favorite for busy bakers. Made with simple ingredients—pumpkin puree, baking mix, sugar, spices, eggs, and cream—this dessert combines flavor and ease. Whether you’re baking for the holidays or just craving something festive and comforting, Pumpkin Impossible Pie delivers. It’s rich, spiced just right, and surprisingly easy to pull together—even if pie crust isn’t your forte.
Why You’ll Love This Pumpkin Impossible Pie
- No crust fuss: You don’t need to roll out pastry. The filling sets into its own sort of crust as it bakes, making the whole process simpler.
- Speedy prep: Throw everything in a blender (or whisk), pour and bake. Minimal hands‑on time.
- Comfort flavor: Pumpkin, pumpkin pie spice, vanilla—classic flavors that evoke autumn.
- Customizable: You can tweak things like the dairy used, the spices, or the oil to match what you have or your dietary preferences.
- Great leftovers: Once cooled and chilled, slices hold up well and taste even better the next day.
Ingredients
Here are the ingredients you’ll need:
- ¾ cup granulated sugar
- ½ cup baking mix (for example, Bisquick; can use the Heart Smart version if you like)
- 2 tablespoons light‑flavored olive oil (or another mild oil)
- 1 ½ cups half‑and‑half (or evaporated milk as a substitute)
- 2 eggs
- 1 (15‑ounce) can pumpkin puree (make sure this is not pumpkin pie mix, which has sugar/spices)
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice blend
- ¼ teaspoon salt
- Garnish: sweetened whipped cream (if desired)
Step‑by‑Step: How to Make Pumpkin Impossible Pie
- Preheat your oven to 350°F (≈ 175‑180°C). Prepare a 9‑inch pie dish by lightly misting with non‑stick spray.
- In a blender container, combine all the ingredients: sugar, baking mix, olive oil, half‑and‑half, eggs, pumpkin puree, vanilla, pumpkin pie spice, and salt. Blend or whirl for about a minute until well combined. (If you don’t have a blender, a whisk in a mixing bowl works—just mix thoroughly.)
- Pour the mixture into the prepared pie dish.
- Bake for 50 to 55 minutes in the preheated oven, or until the center has fully set.
- Remove the pie from oven and let it cool completely. Then refrigerate it if you prefer (or serve at room temperature).
- Cut into wedges and garnish with whipped cream if you like.
- Makes about 6 servings.
Helpful Tips
- Use pumpkin puree not pie filling—the flavor and texture will be different.
- Let the pie cool fully; cooling helps the filling firm up nicely.
- If the top starts to brown too much before the center is done, tent loosely with foil.
- For a richer texture, make sure your half‑and‑half is cold, and eggs are room temperature.
- Don’t overblend—once things are smooth, stop so you don’t introduce too much air.
- Test for doneness with a knife in the center rather than relying solely on time; ovens vary.
Substitutions And Variations
Here are some ways to adapt the recipe if you’re missing ingredients or have preferences:
| What you have / want | Substitute or variation |
|---|---|
| Evaporated milk instead of half‑and‑half | Works fine; it makes it a bit lighter. |
| Butter or another mild oil instead of olive oil | Provides a richer mouthfeel. |
| Homemade pumpkin pie spice instead of store‑bought | Use 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg + ¼ tsp cloves. |
| No Bisquick / baking mix | Mix ½ cup all‑purpose flour + ¾ tsp baking powder + 1/8 tsp salt; increase oil by about 1 Tbsp. |
| Non‑dairy version | Use non‑dairy milk/cream substitutes; use oil instead of butter or dairy‑based richness. |
Storage Instructions
- Let the pie cool completely to room temperature before covering.
- Cover well (plastic wrap or an airtight lid) and refrigerate. It keeps nicely for 3‑4 days.
- To freeze, allow the pie to cool completely, then wrap it tightly in plastic wrap followed by foil, or place it in a freezer-safe container. Freeze up to 2‑3 months. Thaw overnight in the fridge.
- Always garnish (e.g. whipped cream) just before serving.
Nutritional Information
(estimates per serving, based on 6 slices)
- Calories: ~300‑350 kcal
- Fat: moderate (due to half‑and‑half and oil)
- Carbohydrates: mainly from sugar and pumpkin
- Protein: eggs contribute modest protein
- Fiber: pumpkin adds some fiber
- Key micronutrients: vitamin A (high), some iron, calcium
Serving Suggestions
- Serve with a big dollop of sweetened whipped cream on top.
- Sprinkle a little extra pumpkin pie spice or cinnamon over the whipped cream for visual appeal.
- Pair with a hot cup of coffee, chai, or tea to balance the richness.
- Great served cold or at room temperature. Some like slightly warm—just reheat gently.
- If hosting, slice ahead of time and chill; add garnish just before serving.
Frequently Asked Questions About Pumpkin Impossible Pie
What makes this “impossible” pie?
The term “impossible pie” refers to a pie that sets up “magically” without a traditional crust. The mixture solidifies in the oven, forming a custard‑like texture and a light self‑coating or crust around the edges, even though you didn’t roll pastry. This is very similar to other “crustless” pumpkin or biscuit mix‑based pumpkin pies. (thekitchenismyplayground.com)
Can I use evaporated milk instead of half‑and‑half (or vice versa)?
Yes. Evaporated milk works well, and many versions of this recipe use it. It yields a slightly lighter texture. Half‑and‑half gives a richer, creamier result. Depending on what you have on hand, either will work. (iambaker.net)
How do I know when the pie is done?
A couple of good tests: insert a knife or toothpick into the center—if it comes out clean (or almost clean), it’s done. Also, the edges should be set and just slightly pulling away from the dish. The top might still jiggle a little in the center—that’s okay; it will firm up as it cools. (iambaker.net)
What if I don’t have Bisquick or baking mix?
No problem. You can mix your own “baking mix” using all‑purpose flour, baking powder, and salt. Increase the oil or fat slightly to compensate. The texture will be very similar. (iambaker.net)
Can I make this pie dairy‑free or vegan?
Yes, with substitutions. Use non‑dairy cream/milk (soy, almond, oat, etc.) and a plant‑based oil. Replace eggs with appropriate vegan egg alternatives if needed. The texture may differ somewhat, but it can still be quite yummy by many reports. Chocolate Covered Katie has a version along these lines. (chocolatecoveredkatie.com)
Conclusion
Thank you so much for stopping by and trying this Pumpkin Impossible Pie! It’s one of my favorite desserts when I want something seasonal, cozy, and impressive—but without the stress of making pie crust. The flavors are warm, the pie is surprisingly easy, and the texture—creamy, custardy, and lightly spiced—is just irresistible. I hope this recipe becomes one of your fall staples. Enjoy every bite, share with people you care about—and happy baking to you!
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Pumpkin Impossible Pie
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
Pumpkin Impossible Pie is a crustless, creamy pumpkin dessert made with simple pantry ingredients. It forms its own light “crust” while baking—just blend, pour, bake, and serve!
Ingredients
¾ cup granulated sugar
½ cup baking mix (like Bisquick or Heart Smart)
2 tbsp light-flavored olive oil (or other mild oil)
1½ cups half-and-half (or evaporated milk)
2 large eggs
1 (15 oz) can pumpkin puree (not pie filling)
2 tsp vanilla extract
2 tsp pumpkin pie spice
¼ tsp salt
Optional garnish: sweetened whipped cream
Instructions
- Preheat your oven to 350°F (≈ 175‑180°C). Prepare a 9‑inch pie dish by lightly misting with non‑stick spray.
- In a blender container, combine all the ingredients: sugar, baking mix, olive oil, half‑and‑half, eggs, pumpkin puree, vanilla, pumpkin pie spice, and salt. Blend or whirl for about a minute until well combined. (If you don’t have a blender, a whisk in a mixing bowl works—just mix thoroughly.)
- Pour the mixture into the prepared pie dish.
- Bake for 50 to 55 minutes in the preheated oven, or until the center has fully set.
- Remove the pie from oven and let it cool completely. Then refrigerate it if you prefer (or serve at room temperature).
- Cut into wedges and garnish with whipped cream if you like.
- Makes about 6 servings.
Notes
Substitute half-and-half with evaporated milk. No Bisquick? Mix ½ cup flour, ¾ tsp baking powder, 1/8 tsp salt + 1 extra tbsp oil. Customize spices with 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, and ¼ tsp cloves.
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Carbohydrates: 35g
- Protein: 5g