Impossible Pumpkin Pie- 2

The genius of an impossible pie is right in the name. There’s no separate crust to roll, blind bake, or worry about. The Bisquick in the batter sinks to the bottom during baking and forms a thin, custardy crust under the pumpkin filling. One pie plate, one blender, no pastry skills required.

A full minute of blending on high is what the directions call for, and there’s a reason. The biscuit mix needs to be evenly distributed so it sinks uniformly, otherwise you get crust patches with bald spots. If your blender can’t hold all 5 cups at once, the mixer method works just as well, but go a full 2 minutes for the same emulsion.

Greasing the pie plate well is the second non-skip step. The custard layer is fragile and a stuck pie ruins the layered effect that makes this style worth making. A glass or ceramic plate works best since they conduct heat evenly and let the bottom set fully.

Pro Tips

• Use 100% pure pumpkin puree, not pumpkin pie filling. Pie filling is pre-sweetened and will make the pie cloying.
• Cool the pie completely before slicing. Warm slices fall apart and the crust hasn’t fully set yet.
• Test for doneness with a knife inserted near the center. Slight wobble is fine, soupy filling is not.
• Refrigerate after cooling. The pie firms up beautifully overnight and slices cleaner cold.

Variations

• Swap pumpkin pie spice for 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, ¼ teaspoon cloves for a homemade blend.
• Add 2 tablespoons of bourbon or dark rum to the filling for a more sophisticated holiday version.
• Top each slice with whipped cream and a sprinkle of toasted pecans for crunch and contrast.