Desserts
This Bisquick no-crust pumpkin pie delivers all the spiced moistness of traditional pie without a single crust piece to worry about. After years of perfecting my technique—including that disastrous Thanksgiving when the crust crumbled into the filling—I developed a foolproof method that actually simplifies the process.
The secret lies in blending Bisquick with cream cheese for a stable, flavorful base that holds its shape while baking.
The beauty of this recipe is its balance of convenience and professional results. You'll mix everything in a single bowl before pouring into a pie dish, then bake until the filling is set but still jiggly in the center—a sure sign of perfect moistness.
The spices are key here: cinnamon, nutmeg, and ginger combine to create that classic pumpkin pie aroma that fills your kitchen while baking.
What you'll end up with is a pie that looks elegant enough for holiday tables but comes together in under 30 minutes of active prep time. The filling stays rich and velvety, with just the right amount of spice to satisfy pumpkin pie lovers.
No crust means no flaky mess—just pure, comforting pumpkin goodness that's ready to serve straight from the oven.
This recipe works beautifully as a centerpiece for Thanksgiving or Christmas dinner, but it's also perfect for weeknight desserts when you crave something comforting. The best part? You can make it ahead and refrigerate overnight for even deeper flavors. Let's get baking!
Ingredients for bisquick no crust pumpkin pie
Eight simple ingredients transform into a showstopping pie with zero crust fuss.
| Ingredient | Amount | Notes |
|---|---|---|
| Bisquick Original Mix 🍞 | 1 ½ cups | Original flavor, not baking mix |
| Cream Cheese (8 oz block) 🧀 | 8 oz | Full-fat, softened at room temp |
| Canned Pumpkin Puree (not pie filling) 🎃 | 15 oz | 100% pumpkin, no additives |
| Granulated Sugar 🍚 | 1 ¼ cups | White or light brown |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Evaporated Milk (not condensed) 🥛 | 1 cup | Full-fat preferred |
| Ground Cinnamon 🌿 | 2 tsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated if possible |
| Ground Ginger 🌿 | 1 tsp | Not powdered ginger |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Vanilla Extract 🌸 | 1 tsp | Pure vanilla, not imitation |
| Unsalted Butter (for greasing) 🧈 | 2 tbsp | Melted for pie dish |
The Bisquick and cream cheese combo is what makes this pie hold together like magic. Bisquick is your secret weapon here—it's already got the perfect balance of flour, fat, and leavening. Grab the original flavor, not the baking mix with baking powder. For cream cheese, Philadelphia brand is my go-to, but any full-fat block works. Costco or Walmart usually have the best prices on the big 8-oz blocks. Pro tip: let both sit out for 30 minutes before mixing so they blend smoothly. The pumpkin puree? Libby's or Storebrand are my favorites—they're 100% pumpkin with no weird additives that can make your pie taste off.
No Bisquick? Substitute 1.5 cups all-purpose flour plus 1 tbsp baking powder—just mix them first. Cream cheese too expensive? Substitute cream cheese frosting mix (like Betty Crocker) at the same amount, but add 1 extra tbsp of milk. For the spices, McCormick or Penzeys ground spices are my top picks—they've got that consistent flavor. No nutmeg? Allspice at half the amount works in a pinch. The vanilla matters—Nielsen-Massey or McCormick pure extract is worth the splurge. And if you're short on evaporated milk, whole milk plus 1 tbsp powdered milk gets you close.
This pie keeps beautifully—3-4 days in the fridge if you can resist it that long. The filling actually gets better overnight as the flavors meld. For make-ahead baking, prep the filling the night before, cover it, and refrigerate. When baking day comes, let it sit at room temp for 30 minutes before baking. Freezing? Portion into single servings and freeze for up to 2 months. Thaw overnight in the fridge before baking. And if you're worried about the edges browning too fast, cover the outer edge with foil after 30 minutes.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear, this pie comes together with one bowl and five minutes of mixing. Just dump in the Bisquick, cream cheese, pumpkin, sugar, and eggs—no rolling dough, no lattice crust, no stress. Honestly, I’ve made it while waiting for my coffee to brew.
- Creamy Dream Filling: That velvety pumpkin layer? It’s ridiculously smooth thanks to the cream cheese blending right into the puree. No grainy texture, no sad pie filling—just rich, spiced perfection that tastes like autumn in every bite.
- Potluck Hero: Between us, this is my go-to for gatherings where I don’t want to haul a fragile pie. The Bisquick crust holds up (yes, really), and slices cleanly—no one will guess it’s not homemade. Even my pie-snob aunt-in-law asked for seconds.
- Budget-Friendly Luxury: I use the same ingredients for Thanksgiving and random Wednesday dinners. Canned pumpkin and Bisquick stretch my grocery budget, but the result? Feels like a fancy dessert without the fancy price tag. Leftovers? Microwave them into a pudding—no waste, all win.
Step-by-step instructions for Bisquick no-crust pumpkin pie
Here's how to create a velvety-smooth pumpkin pie that's ready in under an hour—no crust, no fuss, just pure spiced perfection.
Prepare the Pie Dish for a Perfect Fit
Preheat your oven to 375°F. Take a 9-inch glass pie dish and melt the 2 tablespoons unsalted butter in the microwave for 15 seconds. Swirl it around to coat the entire bottom and sides completely—this prevents sticking and creates a natural barrier between the filling and the dish.
While the butter is still liquid, sprinkle in 1 tablespoon of the 1.5 cups Bisquick Original Mix and tilt the dish to distribute it evenly. Tap out any excess. This thin layer acts as a non-stick foundation, making removal effortless later. I like to use a glass dish because it conducts heat evenly, ensuring the filling cooks through without burning.
Cream the Cream Cheese and Sugar
In a large mixing bowl, beat the 8 oz softened cream cheese with an electric mixer on medium speed until completely smooth—about 2 minutes. Add the 1.25 cups granulated sugar and mix until fully combined. This step is crucial because it creates a creamy base that prevents the filling from becoming grainy.
Here's the thing—cream cheese has a tendency to clump. If you see any lumps, don't just stir them in. Keep mixing on low for another 30 seconds to ensure everything is perfectly smooth. The mixture should look like a thick, pale yellow batter with no visible streaks.
Mix in Wet and Dry Ingredients
Add the 2 whole large eggs, 1 cup evaporated milk, 15 oz canned pumpkin puree, 1 teaspoon vanilla extract, and the remaining 1.25 cups Bisquick Original Mix to the cream cheese mixture. Mix on low speed just until combined—about 30 seconds. Overmixing develops gluten and can make the pie dense.
Now for the spices: Add the 2 teaspoons ground cinnamon, 0.5 teaspoon ground nutmeg, 1 teaspoon ground ginger, and 0.5 teaspoon salt. Mix on low speed for another 15 seconds until evenly distributed. The spices should be fully incorporated but still visible as tiny specks—this ensures even flavor distribution throughout the pie.
Pour and Bake to Golden Perfection
Pour the filling into the prepared pie dish and smooth the top with a spatula. Place the dish on a baking sheet (to catch any potential drips) and bake for 50-55 minutes. The pie is done when the center is just set—it should still have a slight wobble when gently shaken, but it shouldn't be liquid.
I know it's tempting to check early, but resist! The pie needs time to set properly. If the edges start to brown too quickly, cover them loosely with aluminum foil. When you pull it out, you'll want to see a golden top with a slightly domed center that's just firm to the touch.
Cool and Serve with Confidence
Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours. This cooling time is non-negotiable—it allows the filling to fully set and develop its signature creamy texture. If you try to serve it warm, the filling will be too soft and may not hold its shape.
Once cooled, run a thin knife around the edges to loosen it from the dish. Place a large plate over the dish and carefully flip it over. The thin Bisquick layer we added earlier makes this step effortless. Serve slices with whipped cream or a dollop of extra cream cheese for that perfect fall dessert experience!
Pro Tips For Making Bisquick No Crust Pumpkin Pie
- Preheat That Pan: The oven’s already hot when you slide in the pie, but the glass dish needs a head start. Set it on the middle rack for 10 minutes before adding the batter—this guarantees a smooth, even bake without a gummy center. (Yes, even if you’re in a hurry.)
- Soften Cream Cheese Properly: Skip the microwave—it turns the cream cheese greasy. Cut the 8 oz block into cubes, let them sit at room temp for 10-15 minutes while you mix everything else. Cold lumps won’t blend smoothly, and you’ll end up with streaks in your filling.
- Mix Just Until Combined: Overmixing this batter is the fastest way to a dense, rubbery pie. Stir the Bisquick, pumpkin, sugar, and eggs until the dry ingredients disappear—about 30 seconds with a spatula. Any more, and you’ll activate the gluten like you’re making bread.
- Bake Until the Center Jiggles: That wobbly middle isn’t failure—it’s proof it’s done. The pie’s ready when the edges are set but the center still quakes slightly (about 50-55 minutes at 350°F). If you pull it too soon, you’ll regret it during the first slice.
Wine and beer pairings for this dish
Spiced Wine Pairings
This pumpkin pie's warm cinnamon and nutmeg flavors call for a wine with complementary spice notes. A Banyuls from the Roussillon region—think of it as a fortified dessert wine—works beautifully.
Its dark fruit and caramel undertones enhance the pie's cozy spices. I keep a bottle of Château Tour des Gendres on hand for special occasions. 🍷
Creamy Dessert Whites
For a lighter option, try Moscato d'Asti—its sweetness and floral notes balance the pie's richness without overpowering it. I've found Saracco or Vietti brands to be consistently reliable. Serve it slightly chilled to let the vanilla and spice flavors shine through.
Coffee Liqueur Twist
Add Kahlúa or Tia Maria to your wine glass for an adult dessert pairing. The coffee's bitterness cuts through the sweetness while enhancing the nutmeg's warmth. I like mixing 1 oz liqueur with 4 oz Moscato—it's like a boozy pumpkin pie milkshake in a glass. ☕
Beer Pairing Secrets
A Belgian-style witbier like Hoegaarden or Stella Artois cleanses the palate between bites. The citrus notes complement the spices while the effervescence refreshes. For a darker option, try a spiced amber ale—I love New Belgium's Fat Tire with its caramel malt sweetness.
Non-Alcoholic Options
For guests who prefer not to drink, sparkling apple cider with a cinnamon stick becomes a festive alternative. I heat Martinelli's cider with a star anise pod for 5 minutes—it smells like autumn in a mug. Serve with whipped cream for the full experience. 🍎
Nutrition facts
Frequently asked questions
Can I use this no-crust pie for Thanksgiving?
This Bisquick pie is perfect for Thanksgiving—it's elegant, foolproof, and saves time. The Bisquick-cream cheese base holds together beautifully during baking, and the spiced filling delivers that classic holiday flavor. Plus, no crust means no stress about flaky layers or soggy bottoms. Just bake it the day before and let it chill overnight for even deeper flavors.
Why does my pie filling look grainy?
Graininess usually happens when the cream cheese isn't fully blended smooth or the eggs aren't at room temperature. Always beat the cream cheese with sugar until completely smooth (2 minutes), and make sure your eggs are room temp. Also, don't overmix after adding the wet ingredients—just combine until no dry spots remain. The filling should be thick but pourable, not lumpy.
Can I make this pie in a different-sized dish?
Yes, but adjust the baking time. For an 8-inch dish, bake 40-45 minutes—the filling will set faster. For a 9x13-inch baking dish, spread the filling 1-inch thick and bake 35-40 minutes. The key is to check for doneness by ensuring the center is just set (slight wobble). Always use a glass or metal dish for even heat distribution.
How do I prevent the edges from browning too quickly?
Cover the outer edge with aluminum foil after 30 minutes of baking. This protects the filling while allowing the center to cook through. Another trick is to place the pie dish on a baking sheet—this prevents heat from escaping from the bottom, helping the filling set more evenly. If you notice browning earlier, just move the pie to a lower oven rack for more even heat distribution.
What's the best way to store leftovers?
Store covered at room temperature for up to 2 days, or refrigerate for 3-4 days. For longer storage, slice the pie and freeze individual portions in airtight containers for up to 2 months. Thaw overnight in the fridge before serving. The texture stays creamy when properly stored—just avoid freezing the whole pie as it may crack during thawing.