So Good Impossible Pumpkin Pecan Pie

Crustless and completely fuss-free, this ‘impossible’ pumpkin pie works a little baking magic. Bisquick mixed right into the batter sinks as it bakes, forming a soft crust on the bottom while a spiced pumpkin custard sets on top, no rolling pastry required.

It’s pumpkin pie and pecan pie in one. The classic pumpkin-pie-spice custard gets studded with chopped pecans for crunch and a toasty, nutty richness.

Just blend everything smooth, stir in the pecans, pour it into the pie plate, and let the oven do the work. A knife inserted in the center comes out clean when the custard is set.

Once it’s cooled, a swirl of whipped topping spiked with a little pumpkin pie spice finishes it like a proper holiday pie. It’s about as easy as a from-scratch pumpkin pie gets.

Kitchen Tips

• Beat the batter until smooth so the self-crust bakes up even.
• Bake until a knife in the center comes out clean; the custard firms more as it cools.
• Cool the pie before adding the whipped topping so it doesn’t slide off.
• Toast the pecans first for an even deeper, nuttier flavor.

Variations

• Sprinkle the pecans on top before baking for a candied, pecan-pie-style crown.
• Use real whipped cream in place of the whipped topping.
• Add a splash of bourbon or maple to the batter for extra warmth.