Our gluten-free Impossible pumpkin pie gets its name from the fact that it’s impossible to mess up! Made with gluten-free ingredients including pumpkin puree, baking mix, eggs, and sweetened condensed milk, blended together in a blender or food processor, then baked and topped with a homemade cinnamon cool whip. This will become a family favorite!
Not only is this pie delicious, but it is also quick and easy to create. Kids love to help each step of the way from adding the ingredients to the blender, blending, pouring into the pan, and decorating the top! We encourage your family to create this recipe together this season.
On our mission to creating a gluten-free pumpkin pie, we tried many different versions. We are happy to announce that this recipe makes the best gluten-free pumpkin pie. As this pie bakes, it takes on the flavor of crust with the addition of the Bisquick baking mix.
Want more family-friendly recipes? Our Gluten-Free Apple Cake, Halloween Chili, Air Fryer Baked Apples (Gluten-Free) and Chicken Enchilada Crock Pot Meal are all great options to make together.
Ingredients
Pie Filling
- 15 ounce pumpkin puree
- 14 ounce sweetened condensed milk check for gluten free
- 1/2 cup gluten-free baking mix
- 2 large eggs
- 2 tablespoons butter, melted
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/4 teaspoon ground cloves
Whipped Topping
- 1 1/2 cups whipped topping check for gluten free
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
How To Make Impossible Pie with Bisquick
Preheat the oven to 350°F. Then, spray the pie pan with nonstick cooking spray.
Blend pie ingredients together
In a blender or food processor, add all of the pumpkin pie ingredients. Blend until smooth (about 1 minute) scraping sides halfway through.
Pro Tip: Before adding the canned pumpkin, double-check it is pumpkin puree, not pie filling!
Fill pie pan then bake
Place pie pan onto a baking sheet. The baking sheet will collect any spillage from the pie. It is an easy way to prevent needing to clean your oven after making a pie.
Pour pie batter into pie pan then bake for 35-45 minutes or until the center is set. Let pie cool.
Make whipped topping
While the pie is cooling, add whipped topping, vanilla, and cinnamon to a mixing bowl. Use a spatula to fold the ingredients together until just blended. Be cautious not to overmix as this will result in a soupy whipped topping.
Prep piping bag
Cut the bottom off the piping bag and place the open start tip into the bag. Fold the top of the piping bag over then fill with whipped topping.
Pro Tip: A Ziploc bag can be used if a piping bag is unavailable. Simply fill the bag then snip the end off one side when ready to pipe.
Refrigerate the piping bag until ready to use.
Decorate the pie
Gently squeeze the piping bag and move it in a small circle to get circular whipped topping peaks. Continue to do this around the pie. Refrigerate pie until ready to serve.
Recipe Tips
- Serve pumpkin pie chilled and topped with this delicious cinnamon whipped topping. A scoop of vanilla or cinnamon ice cream next to the slice is delicious too.
- This crustless pumpkin pie can be made 2-3 days in advance. A great option especially if you are hosting and have many recipes in and out of the oven. If making ahead, wait to make and add the whipped topping until the day you plan to serve.
- You do not need to pour this pie batter into a pie crust. The crust is created from the filling once baked.
Frequently Asked Questions
In our home, we serve pumpkin pie chilled and topped with this delicious cinnamon whipped topping. You will often find a scoop of vanilla or cinnamon ice cream next to the slice too.
Absolutely, this crustless pumpkin pie can be made 2-3 days in advance. A great option especially if you are hosting and have many recipes in and out of the oven. If making ahead, wait to make and add the whipped topping until the day you plan to serve.
Stored covered in the fridge for up to 3 days after baking. Wrap with plastic wrap or add slices to an air tight container to prevent the pie from drying out.
Storage Instructions
- Cooling: Allow the impossible pumpkin pie to cool completely at room temperature before attempting to store it. This helps prevent condensation inside the storage container, which can lead to sogginess.
- Refrigeration: Due to its custard-like nature and the presence of dairy products, it’s best to store impossible pumpkin pie in the refrigerator. Use an airtight container or cover it tightly with plastic wrap or aluminum foil to keep it fresh. This can help extend its shelf life.
- Use within 3-4 days: Pumpkin pie typically stays fresh in the refrigerator for 3-4 days. After this time, the quality may start to deteriorate, and there’s a risk of spoilage. Be sure to consume it within this timeframe.
- Freezing (optional): If you want to store impossible pumpkin pie for a longer period, you can freeze it. Wrap the pie tightly in plastic wrap or aluminum foil to prevent freezer burn. Alternatively, you can slice it into individual servings before freezing. Place the wrapped pie or slices in an airtight freezer bag or container to further protect it from freezer burn.
- Labeling: Don’t forget to label the storage container with the date so you can keep track of when you stored it.
- Thawing: When you’re ready to enjoy the frozen impossible pumpkin pie, transfer it to the refrigerator and allow it to thaw slowly. This may take several hours or even overnight, depending on the size of the pie or slices. Avoid thawing it at room temperature, as this can promote bacterial growth.
We warned you that it is impossible to mess up. Enjoy every piece of pie this fall season!
More Pumpkin Recipes
Loving all things pumpkin this season? We have you covered:
- Gluten-Free Pumpkin Muffins
- Chocolate Chip Pumpkin Muffins
- Chocolate Chip Pumpkin Bread
- Crockpot Creamy Pumpkin Chili Recipe
- Whole Wheat Pumpkin Pancakes
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Gluten-Free Impossible Pumpkin Pie Recipe
Equipment
Ingredients
Pie Filling
- 15 ounce pumpkin puree not pie filling
- 14 ounce sweetened condensed milk ✅
- 1/2 cup gluten-free baking mix
- 2 large eggs
- 2 tablespoons butter, melted
- 2 teaspoons cinnamon ✅
- 1 teaspoon nutmeg ✅
- 1/4 teaspoon ground cloves ✅
Whipped Topping
- 1 1/2 cups whipped topping ✅
- 1 teaspoon vanilla ✅
- 1/2 teaspoon cinnamon ✅
Instructions
- Preheat oven and prep pan. Preheat the oven to 350°F. Spray pie pan with nonstick cooking spray.
- Blend pie ingredients together. In a blender or food processor, add all of the pumpkin pie ingredients. Blend until smooth (about 1 minute) scraping sides halfway through.15 ounce pumpkin puree, 14 ounce sweetened condensed milk, 1/2 cup gluten-free baking mix, 2 large eggs, 2 tablespoons butter, melted, 2 teaspoons cinnamon, 1 teaspoon nutmeg, 1/4 teaspoon ground cloves
- ⭐️Fill pie pan then bake. Place the pie pan onto a baking sheet. Pour pie batter into the pie pan. Bake for 35-45 minutes or until the center is set. Let the pie cool.
- Make whipped topping. In a medium sized bowl add whipped topping, vanilla, and cinnamon. Use a spatula to fold the ingredients together until just blended. Do not overmix. Fold the top of the piping bag over then fill with whipped topping. Refrigerate until ready to use.1 1/2 cups whipped topping, 1 teaspoon vanilla, 1/2 teaspoon cinnamon
- Prep piping bag. Cut the bottom off the piping bag and place the open start tip into the bag. Fold the top of the piping bag over then fill with whipped topping. Refrigerate until ready to use.
- Decorate the pie. Gently squeeze the piping bag and move it in a small circle to get circular whipped topping peaks. Continue to do this around the pie. Refrigerate pie until ready to serve.
Video
Notes
- Serve pumpkin pie chilled and topped with this delicious cinnamon whipped topping. A scoop of vanilla or cinnamon ice cream next to the slice is delicious too.
- This crustless pumpkin pie can be made 2-3 days in advance. A great option especially if you are hosting and have many recipes in and out of the oven. If making ahead, wait to make and add the whipped topping until the day you plan to serve.
- You do not need to pour this pie batter into a pie crust. The crust is created from the filling once baked.
Nutrition
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Then follow us on social media and tag #createkidsclub if you make the recipe. We love seeing what you come up with!
Cindy says
Sounds like it would be wonderful !
Don’t mean to sound dumb, but, what is “baking mix” ?
Jodi Danen, RDN says
Hi Cindy! Baking mix is a premade mix used for baked goods like Bisquick or Jiffy. 🙂
Ginny says
Can whole milk be used in place of sweetened condensed milk?
Jodi Danen, RDN says
Hi Ginny! I would not recommend using whole milk in place of sweetened condensed milk. Sweetened condensed milk adds a creaminess and sweetness without the extra moisture that milk won’t provide. I hope that helps.
Debby says
I’ve made many “Impossible Pies” of the Savory variety, even quiches but I never thought to try a sweet or dessert pie. Thinking about it I wonder why. Now you’ve got me excited to try fruit or dessert pies. This would be so much easier for mini pies made in small or individual tart pans. No messing with a crust in each tart/pie. Oh, my head is running away with ideas. Thank you so much for sharing.
Ellen says
Is there a dairy-free version of sweetened condensed milk that could be used?
Jodi Danen, RDN says
Hi Ellen! Yes, you could swap out for a sweetened condensed coconut milk. It looks like it may be sold at Walmart. There is also a vegan Nestle condensed milk alternative as well. I’d love to hear how it turns out if you give it a try!