Impossible Bisquick Pumpkin Pie
Discover the magic of the Impossible Bisquick Pumpkin Pie—a hassle-free, crustless dessert that transforms everyday ingredients into a silky, spiced masterpiece. This recipe combines the rich, earthy flavors of canned pumpkin puree with classic fall spices like cinnamon, ginger, and nutmeg, all bound together by Bisquick baking mix for a perfectly smooth and creamy texture. Best of all, there’s no need to fuss with traditional pie dough; this clever recipe forms its own crust while baking, saving you time and effort. With just 10 minutes of prep and an irresistible balance of sweetness from granulated and brown sugar, this pie is as easy to make as it is to enjoy. Serve it chilled or at room temperature, garnished with a dollop of whipped cream for the ultimate autumn dessert experience. Perfect for Thanksgiving or any cozy fall gathering!
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Recipe Information
Ingredients
- 15 oz canned pumpkin puree
- 0.5 cup Bisquick Original baking mix
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar
- 1 tsp ground cinnamon
- 0.5 tsp ground ginger
- 0.5 tsp ground nutmeg
- 0.25 tsp ground cloves
- 0.25 tsp salt
- 2 large eggs
- 0.25 cup evaporated milk
- 1 cup whole milk
- 1 tsp vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch pie plate with non-stick spray or butter to prevent sticking.
In a large mixing bowl, combine the canned pumpkin puree, Bisquick baking mix, granulated sugar, brown sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt. Stir until the mixture is well blended and smooth.
In a separate bowl, lightly beat the two eggs. Add the eggs to the pumpkin mixture and stir to combine.
Gradually add the evaporated milk, whole milk, and vanilla extract to the pumpkin mixture, stirring continuously until the batter is smooth and evenly mixed.
Pour the batter into the prepared pie plate. Use a spatula to smooth out the top for even baking.
Bake the pie in the preheated oven for 50 minutes, or until a knife inserted near the center comes out clean. The pie will set as it cools.
Remove the pie from the oven and let it cool to room temperature on a wire rack. Once cooled, refrigerate for at least 2 hours to allow the flavors to meld and the pie to fully set.
Slice into wedges and serve chilled or at room temperature. Optional: Top with whipped cream or a sprinkle of cinnamon for garnish.
Nutrition Facts
Calories |
1608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 1688 mg | 73% | |
| Total Carbohydrate | 298.8 g | 109% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 236.0 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 834 mg | 64% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1719 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
