Pumpkin Impossible Pie

by Dorothy Reinhold on September 22, 2020

Print This Post Print This Post Pumpkin Impossible Pie has you whirl pumpkin custard ingredients in a blender with baking mix, for a flavor-packed crustless pie. This pie is all about the creamy pumpkin filling!

Pumpkin Impossible Pie has you whirl pumpkin custard ingredients in a blender with baking mix, for a flavor-packed crustless pie. This pie is all about the creamy pumpkin filling!

You can generally divide the world up into two camps — those who like crust on their pie, and those who don’t.

Me, I swing both ways, depending on the day and my mood. While the crust on a pie can offer an intriguing and flaky counterpoint to the softer, sweeter filling, sometimes, especially as the family cook or baker, it just gets in the way of me getting a pie on the table.

Pumpkin Impossible Pie recipe on ShockinglyDelicious.comMy mother and I discovered “Impossible Pies” in the 1970s, and made them often for our family of 6. We were a dessert-loving family, and they filled up 4 hungry teenagers, on a budget. An Impossible Pie uses baking mix in the filling to create a crustless, quiche-like concoction, so you don’t fuss with making or rolling out a crust. I’ll show you.

How to make a Pumpkin Impossible Pie

Ingredients for Pumpkin Impossible Pie on a white marble counter on ShockinglyDelicious.comFirst, as always, assemble your ingredients so you know you have everything.

Pour pie filling from blender container into the pie dishWhirl everything in a blender for a minutes, and then pour into the prepared pie dish.

Pie filling in a green pie dish ready for the ovenIt will fill the 9-inch pie dish nearly to the top.

Pumpkin Impossible Pie baked and out of the ovenBake for nearly an hour. The top will get slightly browner, and the middle will set.

Pumpkin Impossible Pie cut into piecesWhen completely cool, cut the pie. Does it serve 8? 6? 4? 2? That’s up to you! I think it serves 6.

Pumpkin Impossible Pie being served from the pie plateServe it as is, or with sweetened whipped cream…that’s also up to you! It also cuts very cleanly.

Make your own whipped cream topping on ShockinglyDelicious.comIf you want to make your own sweetened whipped cream, all you need is heavy whipping cream, powdered sugar, a bowl, a whisk and a little arm power. Seriously, you don’t have to get out any appliances or electric mixers unless you want to. Suit yourself.

Substitutions in the recipe for Pumpkin Impossible Pie

You can substitute many of the ingredients in this recipe. Use what you have, I always say! 

  1. Instead of the half and half, use a 12-ounce can of evaporated milk.
  2. Instead of olive oil, use 2 tablespoon melted butter or another unflavored oil.
  3. Instead of pumpkin pie spice blend, use 1 tsp. cinnamon, 1/2 tsp. ground ginger, 1/4 tsp. ground nutmeg and 1/4 tsp. ground cloves.
  4. If you don’t have Bisquick, use 1/2 cup flour, 3/4 tsp. baking powder, 1/8 tsp. salt and increase the oil in the recipe by 1 tablespoon.
  5. If you are gluten-free, substitute a gluten-free baking mix instead of Bisquick, or make your own gf baking mix by using gf flour and following the other ingredients in #4 above.

One of my favorites of all the Impossible Pies has always been the Pumpkin Impossible Pie, and if you’ve never tried one, now’s the time! It will probably be the easiest pie you ever make.

Pumpkin Impossible Pie easy recipe on ShockinglyDelicious.comYou also might like to offer it as the 2nd pumpkin pie at your upcoming holiday feast, for those who can do without crust. Hint: It’s great for breakfast the next day, because there is no crust to get soggy! 

Pumpkin Impossible Pie

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 2 hours

Yield: Serves 6.

Pumpkin Impossible Pie

Pumpkin Impossible Pie has you whirl pumpkin custard ingredients in a blender with baking mix, for a flavor-packed crustless pie.


  • 3/4 cup granulated sugar
  • 1/2 cup baking mix (such as Bisquick; I like Bisquick Heart Smart version)
  • 2 tablespoons light-flavored olive oil
  • 1 1/2 cups half and half
  • 2 eggs
  • 1 (15-ounce) can pumpkin puree (NOT pumpkin pie mix, which has sugar and seasonings)
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice blend
  • 1/4 teaspoon salt
  • Garnish: sweetened whipped cream, if you like


  1. Heat oven to 350F degrees. Mist a 9-inch pie dish with nonstick spray and set aside.
  2. Add all ingredients to a blender container. Whirl for a minute or so, until well combined. (If you don't have a blender, you may mix everything well in a mixing bowl using a whisk.)
  3. Pour into the prepared pie dish, and bake until set in the center, about 50-55 minutes.
  4. Remove from oven, cool completely, and cut into wedges to serve.
  5. Serves 6.
  6. SUBSTITUTIONS: Use a 12-ounce can of evaporated milk instead of the half and half. Use 2 tablespoon melted butter or another unflavored oil instead of the olive oil. Use 1 tsp. cinnamon, 1/2 tsp. ground ginger, 1/4 tsp. ground nutmeg and 1/4 tsp. ground cloves instead of the pumpkin pie spice blend. If you don't have Bisquick, use 1/2 cup flour, 3/4 tsp. baking powder, 1/8 tsp. salt and increase the oil by 1 tablespoon.


Recipe source: family of Dorothy Reinhold | Shockingly Delicious. I don't recall where my mother and I got the recipe, but I'll bet it was off the back of the Bisquick box. We have altered it slightly over the years to suit ourselves.


pin this please!Pin the image for Pumpkin Impossible Pie to your Pinterest board to save this recipe

2 photo collage of Pumpkin Impossible Pie on ShockinglyDelicious.com

Want more Shockingly Delicious Impossible Pies?

Impossible Quesadilla Pie
Impossible Lasagna Pie
Spinach Feta Greek Impossible Pie
Mac ‘n’ Cheese Impossible Pie
Chili Impossible Pie
Impossible Cherry-Almond Pie (dessert)
Chocolate Impossible Pie (dessert)

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{ 24 comments… read them below or add one }

Inger November 4, 2022 at 11:12 am

I’ve heard of this and been meaning to try it! Gotta love anything that makes life easier in the busy fall!


Radha September 4, 2022 at 9:57 pm

This sounds perfect! This is a recipe for a lovely fall dessert!


Karen September 1, 2022 at 2:18 pm

You are the queen of impossible pies!


Jean | Delightful Repast October 15, 2020 at 6:23 am

Dorothy, it’s been many years since I’ve made an impossible pumpkin pie–thanks for the blast from the past! A great way to have an easy dessert when there’s just no time to make pastry.


Dorothy Reinhold October 15, 2020 at 2:59 pm

Yep, this is really a throwback, and it reminds us that some of the old ideas were really good ideas!


Christie October 12, 2020 at 6:47 am

That looks and sounds so interesting. Easy recipes are great for the holidays!


Carole from Carole's Chatter October 10, 2020 at 2:08 pm



Rebecca October 3, 2020 at 7:56 pm

My mom used to make an Impossible Pie growing up, it was so good. I never thought about a Pumpkin Impossible Pie. Looks wonderful


Dorothy Reinhold October 3, 2020 at 9:56 pm

It’s definitely a throw-back for me, too!


Amy (Savory Moments) October 2, 2020 at 12:49 pm

I do love a good pie crust, but this looks super! I loooove pumpkin pie, so I’d love this.


Karen October 1, 2020 at 10:49 am

Impossible pie is totally new to me and now I’m going down that rabbit hole!


Kevin September 25, 2020 at 9:23 am

I will be saving this for the Holidays! It looks so good!


Cathy September 25, 2020 at 7:28 am

I love that this is crustless!


Patricia @ Grab a Plate September 24, 2020 at 7:06 am

I can go both ways, too, especially when the outcome is a pie like this. Mmm!


Beth September 24, 2020 at 6:58 am

Yummy! This looks so good and delicious! My family is going to love this recipe!


Terri A Steffes September 23, 2020 at 5:26 pm

This might be the perfect answer to my diabetic dilemma for pumpkin pie on Thanksgiving. Thank you!


Dorothy Reinhold September 23, 2020 at 10:55 pm

You could try replacing the sugar with Swerve or your choice of no-sugar sweetener.


Amanda September 23, 2020 at 5:19 pm

I cannot wait to make this, it looks so good!


Kerri September 23, 2020 at 1:49 pm

This the season! I love making all things pumpkin!


Hezzi-D September 23, 2020 at 1:44 pm

Looks great! I’d love to try the texture of this. So interesting with the baking mix in it.


Kim September 23, 2020 at 10:26 am

I’ve made Impossible Pies before, but not PUMPKIN! I have all the ingredients… I better get busy!


Lisa Kerhin September 23, 2020 at 9:33 am

I love this pie…I can’t remember the last time I made it, but should do so now.


Wendy Klik September 23, 2020 at 8:11 am

Impossible pies are so much fun to make….and to eat. I haven’t made one in a coons age…thanks for the nudge.


Dorothy Reinhold September 23, 2020 at 8:31 am

A coon’s age is pretty dang long! Let’s both put one in the oven today.


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