Yummy Impossible Pumpkin Pie

The “impossible” in the name is what made this style of pie a hit in 1970s American kitchens. There’s no crust to roll out. Instead, Bisquick or any buttermilk baking mix sinks to the bottom of the pan during baking and forms a thin, biscuit-like layer underneath the custard. What rises to the surface bakes into a smooth, set pumpkin filling, all from one bowl of blender batter.

Use a blender, not a whisk or stand mixer. The blender emulsifies the eggs, milk, butter, and pumpkin into a perfectly smooth batter, and that smoothness is what lets the dry baking mix separate cleanly from the liquid during baking. A whisked batter leaves lumps that bake into pockets and the crust formation fails.

Kitchen Tips

• Use 100% pumpkin puree, not pumpkin pie filling. The filling already has sugar and spices and will throw off the balance of the recipe.
• Test for doneness halfway between center and rim. The very center will look slightly underset because residual heat finishes the bake during cooling.
• Grease the pie pan well. The biscuit-mix bottom layer can stick if the pan isn’t slicked first.
• Cool completely before slicing. Warm slices fall apart and the crust formation hasn’t fully set yet.

Variations

• Stir a tablespoon of grated fresh ginger into the batter for a brighter, more aromatic pie.
• Swap milk for evaporated milk for a richer, more traditional pumpkin pie texture.
• Top with toasted pecans and a sprinkle of brown sugar in the last 10 minutes of baking for a sweet praline crust.