Impossible Pumpkin Pie

This Incredibly Delicious Impossible Pumpkin Pie is an impossibly easy-to-make crustless pie that’s made with only 5 ingredients. It could be the easiest pumpkin pie you’ll ever make. All the ingredients get tossed in a bowl, then poured into a pie pan and baked. Top it with whipped cream and it’s the perfect fall dessert! It’s a family favourite that’s requested every year at Thanksgiving. I hope your family enjoys it as much as mine does!

What is Impossible Pumpkin Pie? 

Made popular by Bisquick in the 1970s, an impossible pie is a pie made without a crust. It’s an easy-to-make crustless pumpkin pie that forms its own crust while baking. The filling has the slightly spongy yet creamy texture of an egg custard.

Typical pie recipes have separate instructions for preparing the crust and the filling but not this one. To make this easy gluten free pie, you combine the ingredients in a bowl to make a batter, and pour it into the pan and then bake it.

Ingredients needed to make this Crustless Pumpkin Pie

To make this yummy Gluten Free Thanksgiving Dessert you’ll need:

• Pumpkin Puree – Make sure to use Pumpkin Puree and not Pumpkin Pie Filling. Canned pumpkin pie filling contains wheat flour.
• Sweetened Condensed Milk
• Bisquick (gluten free) – If you’re not on a gluten free diet you can use regular bisquick.
• Eggs – Best at room temperature.
• Cinnamon – Pumpkin pie spice mix or nutmeg and cloves can be added along with the cinnamon.

How do you make a Gluten Free Impossible Pumpkin Pie?

To Make this Impossibly Easy Pumpkin Pie Recipe:

Step 1. Pre heat oven to 350 F. Grease a 9″ pie dish and set aside.

Step 2.  In a large mixing bowl mix the canned pumpkin puree with the sweetened condensed milk, bisquick, eggs and cinnamon. Pour the pie filling into the greased pie pan.

Step 3.  Bake for 50-55 minutes or until a knife inserted near the center comes out clean. Let cool completely before serving. Serve with whipped topping or whipped cream if desired.

Frequently Asked Questions

Is Impossible pumpkin pie gluten free? Although Impossible Pumpkin Pie doesn’t have a traditional crust, it does in fact have bisquick in the filling. This recipe uses gluten free bisquick instead of the one with wheat flour in it.

Can I use a different size pie pan? Yes! you can use a 8-inch pie pan for a thicker pie. You could also use a 10-inch pie pan. However, the pie will be thinner and you may have to adjust the baking time (checking the pie at about 45 minutes).

How do you serve impossible pumpkin pie? Serve the impossible pumpkin pie chilled and topped with whipped cream. 

More Gluten Free Holiday Recipes To Try:

• Christmas Cookie Cutter Tortilla Chips
• Easy Gluten Free Butter Tarts
• Sweet Potato Bites with Marshmallows 
• Low Carb Pumpkin Cinnamon Rolls 

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Recipe Notes:

• Make sure to use Pumpkin Puree and not Pumpkin Pie Filling. Some of the brands of canned pumpkin pie filling contain wheat flour.
• I prefer my Pumpkin Pie with just Cinnamon but if you love Pumpkin Pie Spice then just add 1 Tbsp along with or instead of the Cinnamon.
• If you’re not on gluten free diet you can use regular bisquick instead if you prefer.
• If you don’t have bisquick, you can use 1/4 cup rice flour, 1/4 potato starch and 1/2 Tsp baking powder.
• This Recipe Makes 1 Gluten Free Crustless Impossible Pumpkin Pie.
• Serve with Whipped Cream.

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Impossible Pumpkin Pie

This Incredibly Delicious Impossible Pumpkin Pie is an impossibly easy-to-make crustless pie that's made with only 5 ingredients. It could be the easiest pumpkin pie you’ll ever make. All the ingredients get tossed in a bowl, then poured into a pie pan and baked. Top it with whipped cream and it’s the perfect fall dessert!

4.75 from 16 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Dessert, gluten free, pie, Pumpkin, thanksgiving

Prep Time: 5 minutes

Cook Time: 50 minutes

Servings: 8

Author: Lyndsay Baker

Ingredients

• 1 Can Pumpkin Puree 15 oz
• 1 Can Sweetened Condensed Milk
• 2 Eggs
• 1/2 Cup Bisquick (biscuit mix) gluten free
• 1 Tbsp Cinnamon

Instructions

• Pre heat oven to 350 F. Grease a 9" pie dish and set aside.
• In a large mixing bowl mix the canned pumpkin with the sweetened condensed milk, bisquick, eggs and cinnamon. Mix until very well combined, then pour the pie filling into the greased pie pan. 
• Bake for 50-55 minutes or until a knife inserted near the center comes out clean. Let cool completely before serving. Serve with whipped topping or whipped cream if desired.
• Note: Make sure to use Pumpkin Puree and not Pumpkin Pie Filling. Some of the brands of canned pumpkin pie filling contain wheat flour.

Video

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More Easy Gluten Free Recipes:

If you Love this Gluten Free Pumpkin Pie Recipe, check out some of my other Gluten Free Holiday Recipes Here:

• Christmas Cookie Cutter Tortilla Chips
• Easy Gluten Free Butter Tarts
• Sweet Potato Bites with Marshmallows 
• Low Carb Pumpkin Cinnamon Rolls 

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

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Gluten Free Impossible Pumpkin Pie

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