This Impossibly Easy Pumpkin Pie is a comforting dessert that brings together the warm flavors of pumpkin, cinnamon, and vanilla in every creamy bite. Made with simple pantry staples and Bisquick™ baking mix, this pie forms its own light crust while baking, making it a perfect choice for busy holiday baking or an easy family dessert. With only a few minutes of prep time, you can create a homemade pumpkin pie that tastes rich, smooth, and satisfying.
Why You’ll Love This Recipe
Quick and easy to prepare with only a few simple steps
Uses everyday ingredients you may already have at home
Perfect for Thanksgiving, family dinners, or cozy fall evenings
Creates its own crust while baking
Smooth, creamy texture with classic pumpkin spice flavor
Great make-ahead dessert for gatherings
Delicious served chilled with whipped topping
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup canned pumpkin puree (not pumpkin pie filling)
1/2 cup Bisquick™ Original Pancake & Baking Mix
1/2 cup granulated sugar
1 cup evaporated milk
1 tablespoon butter, softened
1 1/2 teaspoons pumpkin pie spice
1 teaspoon pure vanilla extract
2 large eggs
Whipped topping, for serving if desired
Directions
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch pie plate to prevent sticking.
In a large mixing bowl, combine the canned pumpkin, Bisquick™ baking mix, sugar, evaporated milk, softened butter, pumpkin pie spice, vanilla extract, and eggs.
Stir or whisk the mixture until completely smooth and well blended. Make sure there are no lumps remaining in the batter.
Pour the pumpkin mixture evenly into the prepared pie plate.
Place the pie into the preheated oven and bake for 35 to 40 minutes. The pie is ready when a knife inserted into the center comes out clean.
Remove the pie from the oven and allow it to cool at room temperature for about 30 minutes.
Transfer the pie to the refrigerator and chill for approximately 3 hours, or until fully set and cold.
Slice and serve with whipped topping if desired.
Servings and timing
Servings: 6 slices
Prep Time: 10 minutes
Bake Time: 35 to 40 minutes
Cooling and Chilling Time: About 3 hours 30 minutes
Total Time: Approximately 4 hours 20 minutes
Variations
Add chopped pecans or walnuts to the batter for extra crunch and flavor.
Replace evaporated milk with 1% milk for a lighter version.
Mix in a pinch of ground ginger or nutmeg for deeper spice flavor.
Top the pie with caramel drizzle before serving for a richer dessert.
Use homemade whipped cream flavored with cinnamon or vanilla.
Make mini pumpkin pies by pouring the batter into muffin tins and reducing the baking time.
Add a tablespoon of maple syrup for a subtle sweetness and autumn flavor.
Storage/Reheating
Store leftover pumpkin pie covered in the refrigerator for up to 4 days. Keep it tightly wrapped or in an airtight container to maintain freshness.
To freeze, wrap the fully cooled pie securely in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
This pie is best served chilled, but if you prefer it slightly warm, heat individual slices in the microwave for about 10 to 15 seconds.
FAQs
Can I use fresh pumpkin instead of canned pumpkin?
Yes, you can use homemade pumpkin puree as long as it is smooth and not overly watery.
Can I make this pie ahead of time?
Yes, this pie is perfect for making ahead because it needs time to chill before serving.
What does “impossibly easy” mean?
The pie creates its own soft crust while baking, so there is no need to prepare a separate pie crust.
Can I use a different baking mix?
Yes, similar pancake or baking mixes can work, but the texture may vary slightly.
How do I know when the pie is done baking?
Insert a knife into the center of the pie. If it comes out clean, the pie is ready.
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling already contains sugar and spices, which can change the recipe balance.
Why does the pie need refrigeration?
Chilling helps the pie fully set and improves the texture and flavor.
Can I make this recipe dairy-free?
You can experiment with dairy-free milk alternatives and plant-based butter, though the texture may differ slightly.
Is whipped topping necessary?
No, the pie is delicious on its own, but whipped topping adds extra creaminess.
Can I double the recipe?
Yes, you can double the ingredients and bake the pie in two separate pie plates.
Conclusion
This Impossibly Easy Pumpkin Pie is a simple yet satisfying dessert that delivers all the comforting flavors of classic pumpkin pie without the extra work. Its creamy texture, warm spices, and effortless preparation make it a reliable recipe for holidays, gatherings, or anytime you crave a cozy homemade dessert. Whether served plain or topped with whipped cream, this pie is sure to become a favorite at your table.
A creamy and comforting pumpkin pie made with Bisquick™ baking mix that creates its own soft crust while baking, delivering classic pumpkin spice flavor with minimal effort.
Total Time:4 hours 20 minutes
Yield:6 slices
Ingredients
1 cup canned pumpkin puree (not pumpkin pie filling)
1/2 cup Bisquick™ Original Pancake & Baking Mix
1/2 cup granulated sugar
1 cup evaporated milk
1 tablespoon butter, softened
1 1/2 teaspoons pumpkin pie spice
1 teaspoon pure vanilla extract
2 large eggs
Whipped topping, for serving if desired
Instructions
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch pie plate.
In a large mixing bowl, combine the pumpkin puree, Bisquick™ baking mix, sugar, evaporated milk, softened butter, pumpkin pie spice, vanilla extract, and eggs.
Whisk or stir until the mixture is completely smooth and lump-free.
Pour the batter evenly into the prepared pie plate.
Bake for 35 to 40 minutes, or until a knife inserted into the center comes out clean.
Remove the pie from the oven and let it cool at room temperature for about 30 minutes.
Refrigerate the pie for approximately 3 hours or until fully chilled and set.
Slice and serve with whipped topping if desired.
Notes
Use pumpkin puree, not pumpkin pie filling, for the correct flavor balance.
The pie creates its own soft crust while baking, so no separate crust is needed.
Chilling the pie improves both texture and flavor.
Fresh homemade pumpkin puree may be used if it is thick and not watery.
Add chopped nuts or caramel drizzle for extra flavor and texture.
Store leftovers covered in the refrigerator for up to 4 days.
Freeze tightly wrapped pie for up to 2 months.
Warm individual slices briefly in the microwave if preferred slightly warm.
