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
Scale
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