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.
My 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
First, as always, assemble your ingredients so you know you have everything.
Whirl everything in a blender for a minutes, and then pour into the prepared pie dish.
It will fill the 9-inch pie dish nearly to the top.
Bake for nearly an hour. The top will get slightly browner, and the middle will set.
When completely cool, cut the pie. Does it serve 8? 6? 4? 2? That’s up to you! I think it serves 6.
Serve it as is, or with sweetened whipped cream…that’s also up to you! It also cuts very cleanly.
If 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!
- Instead of the half and half, use a 12-ounce can of evaporated milk.
- Instead of olive oil, use 2 tablespoon melted butter or another unflavored oil.
- 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.
- 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.
- 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.
You 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!
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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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