Go Back
Easy Self-Crust Pumpkin Pie Recipe

Easy Self-Crust Pumpkin Pie

A simple impossible-style pumpkin pie made without a separate pastry crust. The baking mix forms a tender, light crust-like layer as the spiced pumpkin custard bakes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Pie Ingredients
  • 1 15-ounce can Pumpkin purée, not pumpkin pie filling
  • 1 12-fluid-ounce can Evaporated milk
  • 2 eggs Large eggs
  • 3/4 cup Granulated sugar
  • 1/2 cup Original Bisquick baking mix
  • 2 tablespoons Butter, melted
  • 2 teaspoons Vanilla extract
  • 2 to 2 1/2 teaspoons Pumpkin pie spice
For Serving
  • As desired Whipped cream

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and grease a 9-inch pie plate.
  2. Add the pumpkin purée, evaporated milk, eggs, sugar, Original Bisquick baking mix, melted butter, vanilla extract, and pumpkin pie spice to a blender or large bowl.
  3. Blend or whisk the mixture for about 1 minute, just until smooth. A few small lumps are acceptable, so avoid mixing longer than necessary.
  4. Pour the batter into the prepared 9-inch pie plate. No separate pastry crust is needed because the baking mix settles during baking and creates a light crust-like layer.
  5. Bake for 50–55 minutes, until the center is set and a knife inserted near the center comes out mostly clean.
  6. Cool the pie on a rack for at least 30 minutes before slicing. For the cleanest slices, cool it fully and refrigerate it for several hours before serving with whipped cream if desired.

Notes

Use plain pumpkin purée rather than pre-sweetened pumpkin pie filling. Blend only until smooth to avoid adding excess air, which can cause puffing or cracking. Refrigerate leftovers.