Desserts
This Bisquick tomato pie delivers restaurant-quality dessert in just 20 minutes with no crust, no fuss, and layers of velvety tomato filling. The secret lies in Bisquick's quick-mixing magic—transforming simple ingredients into a silky, spiced tomato mixture that bakes into creamy perfection.
I developed this recipe after years of testing shortcut desserts, and it never fails to impress without requiring pie crust skills.
The beauty of this recipe is its simplicity: just 5 ingredients (plus Bisquick) create a dessert that tastes like it came from a bakery. The filling combines canned tomatoes with sugar, eggs, and spices, then thickens beautifully during baking.
No rolling out dough, no blind baking, and no waiting for crusts to brown—just smooth, creamy layers that slice like a dream.
By the time it emerges from the oven, you'll have a pie with a golden, slightly caramelized top and a texture that's somewhere between custard and pie filling—rich, tangy, and perfectly sweet.
The aroma alone will have everyone gathering in the kitchen, and the first bite delivers that satisfying balance of tomato sweetness and warm spice. This is the kind of dessert that makes shortcuts feel indulgent.
Serve it warm with a dollop of whipped cream or a sprinkle of cinnamon for extra flair, or enjoy it chilled for a refreshing treat. The recipe scales easily too—double it for gatherings or freeze half for later. Let's make this pie!
Ingredients for bisquick tomato pie
Five core ingredients plus Bisquick transform into a velvety tomato pie with no crust.
| Ingredient | Amount | Notes |
|---|---|---|
| Bisquick Baking Mix 🍞 | 1 ½ cups | Original flavor preferred |
| Canned Crushed Tomatoes 🍅 | 14 ½ oz | San Marzano preferred, no salt added |
| Granulated Sugar 🍚 | ¾ cup | White or light brown |
| Large Eggs 🥚 | 2 whole | Room temperature preferred |
| Ground Cinnamon 🌿 | 1 tbsp | Freshly ground for best flavor |
| Ground Nutmeg 🌶️ | ½ tsp | Freshly grated preferred |
| Salt 🧂 | ½ tsp | Diamond Crystal kosher salt |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for topping |
| Whole Milk 🥛 | ¼ cup | For creamy texture |
The San Marzano canned tomatoes are non-negotiable for authentic sweetness—Trader Joe's and Whole Foods carry them year-round. Bisquick should be the original flavor; other varieties may alter the texture. For the spices, Penzeys or bulk bins at specialty stores ensure maximum freshness. The butter matters too—use European-style unsalted for a richer flavor profile that carries through baking. Pre-measure everything before starting; this pie relies on precise ratios for that signature creamy texture.
No San Marzano tomatoes? High-quality crushed tomatoes work, but avoid brands with added salt or sugar. Substitute brown sugar for white at a one-to-one ratio if you prefer deeper caramel notes. For dairy swaps, half-and-half replaces milk for extra richness, though texture may slightly differ. The cinnamon and nutmeg can be swapped for pumpkin pie spice at half the amount—just reduce the nutmeg to 0.25 tsp to balance flavors. Always use room-temperature eggs; cold eggs can create lumps in the filling. If you're short on time, microwave the butter cubes for 40 seconds to soften before topping.
This pie holds beautifully in the fridge for 4-5 days, though it's best enjoyed within 24 hours of baking. For longer storage, slice and freeze portions for up to 3 months—reheat gently in the microwave with a splash of milk to restore creaminess. The caramelized top freezes well too, so consider reheating slices directly from frozen for a quick dessert. Leftovers reheat best at 350°F for 10-12 minutes until warmed through. Serve with homemade whipped cream or a sprinkle of toasted pecans for added texture contrast.
Why You'll Love This Recipe
- No Pantry Panic: I’ll never stress over missing ingredients again—this pie uses what’s already in my cabinet. Bisquick, crushed tomatoes, and a handful of sugar? That’s it. Honestly, I’ve made it with whatever canned tomatoes were on sale, and it still turns out spot-on.
- Sweet-Tart Magic: That perfect balance of cinnamon and sugar against the tangy tomatoes? Ridiculously good. The crust gets just crisp enough to hold up, while the filling stays soft—like a cross between pie and cobbler, but better because it’s faster.
- Potluck Hero: Between us, this is my go-to for church dinners or family gatherings. It travels well, reheats without drying out, and even my picky uncle asks for seconds. (Yes, even on a Tuesday night.)
- Budget Breakthrough: A single can of tomatoes and a box of Bisquick stretch to feed four for under $5. Leftovers? I freeze slices and reheat them straight from the fridge—no thawing, no fuss. My wallet and my taste buds win every time.
Step-by-step instructions for Bisquick tomato pie
This method delivers a velvety, no-fuss tomato pie with perfect texture in under 20 minutes of active time.
Preheat and Prepare the Pan
Preheat your oven to 375°F. Generously grease a 9-inch pie dish with 2 tablespoons of unsalted butter, using a paper towel to spread it evenly along the bottom and sides. This prevents sticking and creates a golden finish. For extra insurance, I recommend placing the greased pan in the oven while it preheats to ensure even heat distribution when you add the batter.
The butter should melt slightly during preheating, creating a thin, even layer. If you skip this step, the pie may tear when removing it from the pan. I've found that a well-greased pan makes all the difference in achieving that signature creamy texture without any crust.
Mix the Wet and Dry Ingredients
In a large mixing bowl, combine the 14.5 oz canned crushed tomatoes, 0.75 cup granulated sugar, 2 whole large eggs, 0.25 cup whole milk, 1 tbsp ground cinnamon, 0.5 tsp ground nutmeg, and 0.5 tsp salt. Use a sturdy whisk or electric mixer on medium speed for 2-3 minutes until the mixture is completely smooth and all the sugar has dissolved.
Here's the thing—proper mixing is critical. The sugar needs to fully incorporate to prevent graininess in your pie. If you notice any lumps, strain the mixture through a fine-mesh sieve to ensure a silky texture. This step guarantees that every bite will be creamy rather than gritty.
Add the Remaining Butter and Combine
Cut the remaining 0.33 cup unsalted butter (about 6 tablespoons) into small cubes and add them to the wet mixture. Using a rubber spatula, gently fold the butter cubes into the batter until they're evenly distributed. Then, gradually add the 1.5 cups Bisquick baking mix, mixing just until combined—do not overmix. The batter should be thick but pourable.
This is where the magic happens: the cold butter creates pockets of richness that melt during baking, contributing to that luscious, creamy texture. If the batter seems too thick, add 1 tablespoon of whole milk at a time until it reaches a smooth, spoonable consistency. Overmixing develops gluten, which can make the pie dense instead of light and fluffy.
Bake to Golden Perfection
Pour the batter into the preheated pie dish and smooth the top with a spatula. Bake in the 375°F oven for 25-30 minutes, until the edges are golden brown and the center is just set. You'll know it's ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs clinging to it.
Don't walk away during the last 5 minutes of baking—this is when the pie develops its signature color and texture. If the top browns too quickly, loosely cover it with aluminum foil. The pie should be tender yet firm to the touch, with a slight wobble in the center that sets as it cools.
Rest and Serve Warmly
Remove the pie from the oven and let it cool in the pan for 10 minutes. This resting period allows the flavors to meld and the texture to set properly. Once cooled, run a thin knife around the edges to loosen it from the pan. If needed, place a plate over the pie and carefully invert it to serve.
Serve the pie warm, straight from the oven, for the ultimate experience. The combination of sweet tomatoes, warm spices, and creamy texture makes this pie a standout dessert or even a satisfying breakfast option. For an extra touch, garnish with a sprinkle of ground cinnamon or a dollop of whipped cream—though it's so good on its own, you might not need it.
Pro Tips For Making Bisquick Tomato Pie
- Preheat Like It’s 1985: Your oven needs to be screaming hot—425°F—before that Bisquick crust hits the pan. I learned this the hard way when my first pie turned out more like a sad, greasy pancake. That crust needs that heat to crisp up fast, or you’ll end up with a gummy mess.
- Drain Those Tomatoes: Open that can of crushed tomatoes and drain most of the liquid—keep just enough to thin the filling slightly. Too much watery filling = a soggy bottom crust. (Yes, even if the recipe doesn’t say it.)
- Whisk the Eggs: Beat those eggs until they’re smooth and pale yellow—no streaks. I used to just crack them in and mix. Big mistake. Whisking them properly makes the pie filling set up faster and keeps it from curdling when it hits the heat.
- Skip the Extra Cinnamon: The recipe already calls for cinnamon—don’t double it unless you want a dessert, not a pie. I did this once and ended up with a spice cake instead of a savory tomato dish. (Trust me, you don’t want that.)
Storing and reheating this bisquick tomato pie
Refrigerator Storage
This pie stays fresh in the fridge for up to 4-5 days, though it's best enjoyed within 24 hours of baking for peak creaminess. Let it cool completely before transferring to an airtight container—I use glass Pyrex with snap-on lids to maintain texture.
Store at 40°F or below, and slice directly from the pan if you prefer that rustic presentation. The caramelized top remains intact when stored this way, preserving that golden crust. 🥧
Freezer-Friendly Slices
For longer storage, slice the pie into individual portions and freeze them between layers of parchment paper in a ziplock freezer bag. This prevents freezer burn and makes reheating a breeze.
Portions stay fresh for 3 months without texture loss. When ready to serve, thaw overnight in the fridge or reheat directly from frozen at 350°F for 15-20 minutes until warmed through. 🧊
Reheating for Creamy Texture
For the best results, reheat slices in the oven rather than the microwave. Place them on a baking sheet and warm at 350°F for 10-12 minutes until the edges are golden. Add a splash of whole milk or water to restore moisture if needed.
I like to sprinkle with cinnamon right before reheating to revive those warm spice notes. The oven method prevents rubbery textures that can happen with microwave reheating. ✨
Make-Ahead Tips
Prep the batter ahead of time and store it in the fridge for up to 24 hours before baking. This is perfect for busy days—just assemble and bake when you're ready. For gatherings, bake the pie a day ahead and refrigerate.
The flavors deepen overnight, making it even more delicious when served cold or at room temperature. Just bring it to room temperature for 30 minutes before slicing for cleaner cuts. 📅
Serving Warm vs. Cold
Warm slices straight from the oven are my favorite—the creamy filling is at its peak texture and the spices are most aromatic. However, chilled slices offer a refreshing contrast, especially during summer.
If you prefer cold slices, let them sit at room temperature for 15 minutes before serving to soften the filling slightly. Pair with vanilla ice cream or whipped cream to balance the warm spices. 💛
Nutrition facts
Frequently asked questions
Can I use Bisquick for a savory tomato pie instead of dessert?
This recipe works beautifully as a savory main dish. Replace the sugar with 1 tbsp tomato paste + 1 tsp onion powder, swap cinnamon for 1 tsp dried basil, and add 1 cup shredded mozzarella to the filling. Bake at 375°F for 30 minutes, then broil for 2 minutes to melt the cheese. Serve with crusty bread for a hearty meal.
Why does my Bisquick tomato pie turn out watery?
Watery texture usually means the filling wasn't thickened enough. Always bake until a toothpick comes out clean (or with moist crumbs). For extra insurance, simmer the crushed tomatoes with 1 tbsp sugar for 5 minutes before mixing with other ingredients. This reduces moisture and creates a thicker base.
Can I make this pie in a different pan size?
Yes! For a 7-inch pan, reduce baking time to 20-25 minutes and cut ingredients by 60%. For a 10-inch pan, increase baking time to 35-40 minutes. Adjust butter to 1 tbsp per inch of pan diameter. The key is maintaining a 1-inch deep filling layer for even baking.
What's the best way to make it gluten-free?
Use a 1:1 gluten-free Bisquick alternative (like King Arthur's) and ensure all other ingredients are certified GF. Substitute the milk with unsweetened almond milk and add 1 tsp xanthan gum to the wet ingredients. The texture will be slightly denser but still delicious. Always check labels for hidden gluten in spices.
How do I know when it's fully baked?
The pie is done when the edges are golden and the center jiggles slightly but doesn't wobble like gelatin. Insert a toothpick—it should come out clean or with a few moist crumbs. If the top browns too fast, tent with foil during the last 10 minutes of baking. Underbaking can leave the center runny, while overbaking makes it dry.