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:
Table of Contents
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
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)
• Granulated sugar
• Evaporated milk
• Butter softened
• Pumpkin pie spice
• Vanilla extract
• Cinnamon for sprinkling
• Whipped cream
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
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!
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:
Pin This Recipe To Your Baking Recipes Board and Remember to FOLLOW ME ON PINTEREST!
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.
Subscribe to The Kitchen Magpie on YouTube
One click and you’ll get notified of new videos added to our YouTube account!Subscribe on YouTube
Impossible Pumpkin Pie
- Prep Time
- 5 minutes
- Cook Time
- 35 minutes
- Karlynn Johnston
- 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.
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.