Impossible Pumpkin Pie (Easy Bisquick Recipe, No Crust to Roll!)

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If you’ve ever skipped making pumpkin pie because of the crust, this one’s for you. This Impossible Pumpkin Pie makes its own crust while it bakes. No rolling pin, no pastry cutter, and no stress.

This image shows a slice of pumpkin impossible pie on white plate looking from the side.

It’s one of those old-fashioned recipes that feels like magic. You whisk everything in one bowl, pour it into the pie plate, and the oven does the rest.

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Impossible Pumpkin Pie

What Is Impossible Pie?

Impossible pies were a big deal in old church and community cookbooks, and they’ve been around since the 1970s. They’re called “impossible” because the Bisquick in the batter settles to the bottom as it bakes. It forms a soft, tender crust underneath a creamy pumpkin filling.

One bowl, one pie plate, and you get both crust and filling. It really does seem impossible the first time you slice into one.

I found this recipe from ‘Treasured Recipes’ published by the Lincoln District Women’s Institutes.

image shows slice of pie on a white plate sitting beside the large pie plate.

Why You’ll Love This Easy Pumpkin Pie

No pie crust to make. The crust forms by itself as the pie bakes.
Simple pantry ingredients. You probably have most of them already.
One bowl and a whisk. There’s no mixer and no fuss, and cleanup is quick.
Classic pumpkin pie flavour. It’s creamy and lightly spiced, just like the pie you remember.

Ingredients for Impossible Pumpkin Pie

Here’s everything you’ll need. The full measurements are in the recipe card below.

White sugar
Bisquick tea biscuit mix
Melted butter
Evaporated milk
Canned pure pumpkin
Pumpkin pie spice
Vanilla
Eggs

A quick note on the pumpkin: make sure you buy pure pumpkin and not pumpkin pie filling. The pie filling is already sweetened and spiced, which would throw off the recipe.

How to Make Impossible Pumpkin Pie

This is about as easy as pie gets. Here’s the quick version, and the full steps are in the recipe card.

First, heat your oven to 350°F (180°C) and spray a 9″ or 10″ pie plate with non-stick spray. Don’t skip the spray, because it helps the pie lift out cleanly.

Next, add all the ingredients to a bowl and beat until smooth. I use a whisk, and it works beautifully. Pour the batter into the pie plate and bake for 50 to 55 minutes.

How to Tell When It’s Done

Poke a toothpick into the centre of the pie. If it comes out clean, it’s ready.

The pie may look a little soft in the middle when you take it out of the oven. That’s normal, and it will firm up as it cools.

Tips for the Best Impossible Pumpkin Pie

Whisk until smooth. Lumps of Bisquick can leave little floury spots, so take an extra minute to get the batter silky.
Use the right pie plate. A 9″ plate gives you a slightly thicker pie, and a 10″ plate gives you a slightly thinner one. Either works, but the 10″ may bake a little faster.
Let it cool. Give the pie time to cool before slicing so the filling sets and you get neat slices.
Don’t overbake. Start checking at 50 minutes. Overbaked pumpkin pie can crack and turn dry.

slice of pumpkin pie with whipped cream on top sitting on a white plate.

What to Serve with Pumpkin Pie

A big spoonful of whipped cream is my favourite. A sprinkle of cinnamon on top makes it look pretty, too. [Add your own favourite topping here, like vanilla ice cream or a drizzle of maple syrup.]

This pie is perfect for Thanksgiving, Christmas dinner, a Sunday supper, or anytime you want pumpkin pie without the work.

How to Store Leftovers

Cover the pie and keep it in the refrigerator. It’s best enjoyed within 3 to 4 days.

Frequently Asked Questions

Can I use a different baking mix?

This recipe was developed with Bisquick tea biscuit mix, so that’s what I recommend. Other baking mixes can vary, and I haven’t tested them.

Why is it called impossible pie?

It’s called “impossible” because the pie forms its own crust as it bakes. You don’t make a separate crust at all.

Can I use pumpkin pie filling instead of pure pumpkin?

No, please use pure canned pumpkin. Pumpkin pie filling already has sugar and spices added, so the pie would turn out too sweet.

Can I make this ahead of time?

Yes! Bake it the day before, let it cool completely, and store it covered in the refrigerator.

More Nostalgic Fall Recipes

If you love Fall treats, you have check out my recipes for Pumpkin Bread and Apple Crumble with Custard!

If you make this recipe, be sure to leave a comment. I love hearing from you! Also, if you make this recipe, I’d love for you to share your photos on Instagram. Don’t forget to use the hashtag #bakersbookshelf.

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