Susan's Impossible Pumpkin Pie

The “impossible” in the name refers to the magic this Bisquick-era classic pulls off: it makes its own crust as it bakes. The biscuit baking mix sinks to the bottom of the pie plate during baking, forming a thin tender layer underneath the pumpkin custard. No rolling, no chilling, no blind baking.

Everything goes in a blender for one minute. That’s the whole prep. The blender is doing the work of three bowls and a whisk, and the result is a perfectly smooth custard with no lumps or unmixed pockets.

Evaporated milk (not condensed) is the right choice. Condensed milk is sweetened, which would push the pie into cloying territory. Evaporated milk concentrates the dairy without adding sugar, giving you the rich body of a traditional pumpkin pie filling.

The knife test is your friend here. Stick a thin paring knife into the center. It should come out almost clean with maybe a few damp specks. Wet batter means more time, fully clean means it’s overbaked and will crack.

Pro Tips

• Use canned pure pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced.
• A 10-inch pie plate is recommended. A 9-inch plate will overflow.
• Cool the pie completely before slicing. The custard sets as it cools, and a warm slice will weep liquid.
• Top with whipped cream or a drizzle of maple syrup right before serving.

Variations

• Add ½ cup of chopped pecans on top before baking for crunch.
• Swap pumpkin for an equal amount of sweet potato puree for a Southern twist.
• Stir 1 tablespoon of dark rum or bourbon into the batter for a grown-up version.