Impossible Pumpkin Pie

Site Index Pie Pies Pumpkin pie

This post may contain affiliate links. See my privacy policy for details.

This simple-to-make, home cook-friendly impossible pumpkin pie is not only incredibly easy but super delicious as well! Wait until you see its almost magical crust appear as if from nowhere! There are also three more Bisquick recipes for impossible pies on this website you can try, sweet and savory:

Impossible Cheeseburger Pie

Impossible Coconut Pie

Impossible Quiche

Why not make your own Homemade Bisquick and homemade pumpkin pie spice for this recipe? You can also try Traditional Pumpkin Pie Recipe instead if you want a classic pie.

impossible pumpkin pie in a white pie plate

Impossible Pumpkin Pie

It’s hard to imagine the holiday season without a pumpkin pie. While it makes sense to use up pumpkins when they are in season, there really is no better use of the most popular orange squash of all than in a pie for dessert.

The slightly contradictory flavors of a pumpkin (slightly sweet, maybe a bit savory, and somehow creamy?) work beautifully with the seemingly impossible texture of this recipe. You simply won’t be able to believe your eyes when you see the pie crust form!

Alongside the magical crust formation, the texture is almost impossible to believe – it is almost thick, despite still being creamy, almost as if it is made of pudding.                                             

impossible pumpkin pie ingredients

Impossible Pumpkin Pie Ingredients

Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.

• Canned pumpkin (NOT pumpkin pie mix)

• Bisquick

• Granulated sugar

• Evaporated milk

• Butter softened

• Pumpkin pie spice

• Vanilla extract

• Eggs


• Cinnamon for sprinkling

• Whipped cream

impossible pumpkin pie slice in a white pie plate

How To Make Impossible Pumpkin Pie

• Grease a 9-inch pie plate and set aside

• Combine the canned pumpkin, Bisquick, sugar, evaporated milk, butter, pumpkin pie spice, vanilla extract, and eggs until completely smooth and blended together

• Pour into the pie plate

• Bake, the pie for 35 minutes at 350 Fahrenheit, or until a knife inserted into the center, comes out clean

Remove from the oven and cool for 30 minutes

• Refrigerate for 2 hours, or until completely chilled through

• Serve with whipped cream and a dusting of cinnamon on top

mixing impossible pumpkin pie ingredients in a bowl

What Is An Impossible Pie?

A lot of recipes claim to be “impossibly” easy to make, usually because of some secret ingredient that makes the recipe easier to make.

While this recipe does use a really convenient trick of using Bisquick in place of the regular dry ingredients, that probably isn’t where the name “impossible” comes from.

The term “impossible pie” used to be printed on the back of Bisquick boxes, but its precise origin isn't really clear. It could be that it is so impossibly easy to make or that it seems impossible that such a hodgepodge of different ingredients would make a pie that is so tasty.

There is another potentially more magical reason, however.

An impossible pie is a pie where the filling has the slightly spongy yet creamy texture of an egg custard. The “impossible” in its name not only refers to the surprising creaminess of the internal filling but also the almost magical crust on the top.

Despite the fact that the pie is uncovered with any kind of pie crust, a crackly crust appears on the top after baking as if by magic.

The reason is due to the protein separation of the eggs in the filling. As the pie filling bakes in a regular oven, the top-down nature of the heat source means that the top of the pie cooks first, with the heat traveling into the bottom.

This creates a disparity of textures in the filling, leading to the top of the pie cooking longer and hotter, causing it to separate and crackle into something that looks a lot like a pie crust.

While it might not have the tasty texture of cooked pie crust, it sure looks like it!

impossible pumpkin pie in a white pie plate

Do You Have To Use Bisquick For This Recipe?

This recipe for impossible pumpkin pie uses Bisquick not only as a quick and convenient shortcut but also because it is the perfect ratio of ingredients to make for a super easy recipe.

You absolutely don't have to use Bisquick, instead substituting it for a similar amount of either self-raising flour and a bit of salt or some normal flour and baking powder. However, considering the original use of the term “impossible pie” was printed on the back of Bisquick boxes, it seems a bit of a sacrilege to not use Bisquick!

Plus, you can skip having to carefully weigh out all sorts of different measurements of dry ingredients and making a mess of flour all over the kitchen, which is definitely a plus.

Looking for more delicious Pie recipes? Try these out:

Old Fashioned Apple Dumplings

The Best Pie Crust Recipe

Blueberry Pie

Happy cooking!



 Pin This Recipe To Your Baking Recipes Board and Remember to FOLLOW ME ON PINTEREST!

The classic Bisquick Impossible Pumpkin pie, the easiest pumpkin pie you will ever make!

Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.

Learn to cook like the Kitchen Magpie

Subscribe to The Kitchen Magpie on YouTube

One click and you'll get notified of new videos added to our YouTube account!


Impossible Pumpkin Pie

The classic Bisquick Impossible Pumpkin pie, the easiest pumpkin pie you will ever make! Use homemade Bisquick to make it even better!
5 from 7 votes
Prep Time
5 minutes
Cook Time
35 minutes
Karlynn Johnston


  • 1 cup canned pumpkin not pumpkin pie mix
  • 1/2 cup Bisquick
  • 1/2 cup granulated sugar
  • 1 cup evaporated milk
  • 1 tablespoon butter softened
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla
  • 2 large eggs


  • Cinnamon for sprinkling
  • Whipped cream


  • Preheat your oven to 350°F. Grease 9-inch pie plate and set aside.
  • In a medium sized bowl, combine the canned pumpkin, Bisquick, sugar, evaporated milk, butter, pumpkin pie spice, vanilla and eggs until completely smooth and blended.
  • Pour into the prepared pie plate.
  • Bake the pie for 35 to 40 minutes or until a knife inserted into the center comes out clean.
  • Remove from the oven and cool 30 minutes on the counter.
  • Refrigerate for 2-3 hours or until completely chilled through.
  • Serve with whipped cream and a slight dusting of cinnamon on top.

Recipe Notes

Using homemade Bisquick in this makes for a great pie!

Nutrition Information

Calories: 220kcal, Carbohydrates: 31g, Protein: 6g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 72mg, Sodium: 213mg, Potassium: 255mg, Fiber: 1g, Sugar: 24g, Vitamin A: 6596IU, Vitamin C: 3mg, Calcium: 152mg, Iron: 1mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

Made this recipe?

Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.

Please rate this recipe in the comments below to help out your fellow cooks!

Save Your Favorite Recipes!
Create an account and save recipes

Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Pie Pies Pumpkin pie

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Louise Christians says

    Does this work with gluten free baking mix?

Leave a Comment or Recipe Tip

Recipe Rating



Get my Grandma's BEST strawberry and rhubarb recipes for free in your email!





Follow us on Facebook