This Impossible Pumpkin Pie Recipe is actually the easiest pumpkin pie to land on your Fall dessert table! As it bakes, it forms a light crust on its own and leaves behind a dense yet creamy pumpkin filling. Finish it off with homemade whipped cream for the ultimate fall dessert!
The Pie That Belongs On Everyone’s Thanksgiving Dessert Table
This Impossible Pumpkin Pie is a delicious gift that everyone HAS to have a bite of this Fall, especially on Thanksgiving! It’s perfect for people like me who want to make an impressive homemade pie yet struggle with pie crust.
Though this is technically a crustless pie, it does form a thin “crust” from baking that holds in the thick, rich, and creamy pumpkin filling. Once you add the whipped cream, this dessert is not only easy, but it’s stunning too.
Plus, you won’t have to spend hours in the kitchen preparing it! However, if pumpkin isn’t quite your thing then try my Impossible Apple Pie!
What Is Impossible Pie?
Essentially, an impossible pie is a pie that’s made without a traditional pie crust and as it bakes, the filling creates a crust of its own. Impossible Pies are like Magic Cakes, though I think slightly less intense. But the idea is that you create one batter and as it bakes it miraculously creates different layers.
Impossible Pumpkin Pie Recipe Ingredients
As I said, this is a really easy dessert to make! You’ll begin by making the pie itself with basic ingredients such as all-purpose flour, baking powder, salt, granulated sugar, unsalted butter, vanilla extract, evaporated milk, and large eggs.
Then spices such as ground cinnamon, ground allspice, ground ginger, and ground nutmeg are incorporated to bring that sweetly spiced fall flavor to life that we all love! Finishing off the fall flavor is pumpkin puree, however, when grabbing this item from the grocery store be sure it’s puree and not pumpkin pie filling.
The two cans of pumpkin are different yet placed close together on the shelf so it’s easy to accidentally grab the wrong one.
And then, what’s a slice of pie without whipped cream? Sadness. Therefore, we whip up a batch of homemade whipped cream by combining heavy cream, powdered sugar, and vanilla instant pudding.
How To Make Impossible Pumpkin Pie
- Preheat the oven and then grease a pie pan with butter and set it to the side.
- Sift the all-purpose flour, baking powder, salt, and spices into a medium bowl and then set it aside.
- Beat the sugar, butter, and eggs together in a large bowl. Afterward, mix in the pumpkin puree, evaporated milk, and vanilla extract.
- Beat the flour mixture into the wet ingredients until smooth. Next, pour the pie filling into the prepared pie dish.
- Bake the Impossible Pumpkin Pie in the oven until a toothpick inserted into the center comes back clean. Then allow it to cool completely before adding the whipped cream.
- Prepare the homemade whipped cream by beating the heavy cream, powdered sugar, and vanilla instant pudding powder together until it becomes light and fluffy.
- Pipe the finished whipped cream onto the pie. Slice, serve, and enjoy!
Rebecca’s Recipe Tips
- Don’t forget to grease your pie pan with butter or this pie will be impossible to come out of the pie dish!
- Feel free to use anywhere between 5 and 12 ounces of evaporated milk. The less milk you use the more it will have a denser texture.
- Be sure to sift the dry ingredients together to eliminate any possible clumps. Doing so will give use the deliciously smooth filling that we’re aiming for.
- The pie will be domed in the middle when it first comes out of the oven, but it will settle down, so don’t worry!
- For a thicker slice of pie, you can make this recipe in an 8-inch pie pan however you will have to adjust the baking time.
How To Serve Impossible Pumpkin Pie
I love serving up this Impossible Pumpkin Pie at Thanksgiving and all of our fall family gatherings! It’s always one of the first desserts to go!
When serving a homemade dessert, I like to elevate it by finishing it off with homemade whipped cream. However, store-bought canned whipped cream or even cool whip will work as well.
You could even add a scoop of vanilla ice cream! As always, pie is best enjoyed while sipping on your favorite cup of tea or coffee as well.
How To Store Impossible Pumpkin Pie
Store Impossible Pumpkin Pie in the fridge tightly covered to enjoy for 3 to 4 days.
How To Freeze Impossible Pumpkin Pie
Get ahead on your holiday baking by making this Impossible Pumpkin Pie ahead of time and then popping it in the freezer until Thanksgiving! Just make sure to bake the pie in a freezer-safe pie dish or disposable pie dish.
To do so, first, allow the pie to completely cool and skip the homemade whipped cream topping. Then place it in the freezer to flash freeze for 30 minutes to an hour. Afterward, tightly wrap the pie in plastic wrap and then again in aluminum foil.
Store the tightly wrapped pie in the freezer for 2 to 3 months. When you’re ready to serve the pie just transfer it from the freezer to the fridge to thaw overnight.
Once thawed, mix up a batch of homemade whipped cream for the finishing touch!
More Pumpkin Recipes
- Easy Pumpkin Dump Cake – Taste to see why this perfect fall dessert has earned almost 250 5-star votes!
- Pumpkin Cookies with Cream Cheese Filling – Soft, sweetly spiced cookies with cheesecake-like centers!
- The Best Pumpkin Cheesecake Ever – A cozy, creamy bite of fall tucked into a gingersnap crust!
- Pumpkin Cupcakes – Made with instant pumpkin spice pudding mix, pumpkin puree, and pumpkin pie spice!
- 4-Ingredient Pumpkin Chocolate Chip Cookies – Seasonal cookies that everyone’s going crazy for this Fall!
Impossible Pumpkin Pie
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Impossible Pumpkin Pie Recipe
Ingredients
Pie Filling
- 1/2 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 3/4 cup granulated sugar
- 3 tablespoon unsalted butter softened
- 2 large eggs
- 1 15 oz can pumpkin puree
- 1 5 or 15 oz can evaporated milk see notes
- 1 tablespoon vanilla extract
Whipped Cream
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 3 tablespoon vanilla instant pudding powder
Instructions
Pie
- Preheat oven to 350 degrees F.
- Grease a 9-inch pie pan with butter and set aside.
- Sift together the flour, baking powder, salt, and spices into a medium bowl and set aside.
- In a large bowl, gently beat together the sugar, butter, and eggs. Mix in the pumpkin, evaporated milk, and vanilla.
- Mix in the flour mixture and beat until smooth, then pour into the prepared pie dish. Bake for 50 to 55 minutes until toothpick comes clean from center. Allow the pie to cool completely. Pie will be domed in the middle when first removed from the oven but will settle.
Whipped Cream
- Add all ingredients to a large bowl or stand mixer fitted with a whisk attachment and beat on medium-high until light and fluffy. Pipe prepared whipped cream onto the pie.
- Slice and serve.
Video
Notes
- You can use anywhere between 5 and 12 ounces of evaporated milk, less milk means a denser texture. Readers have also said that they’ve used whole milk as well instead of evaporated milk with success.
- Recipe slightly adapted from AllRecipes.
Nutrition
Did You Make This Recipe?
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Comments & Reviews
Patricia Hoglen says
Love this! I’ve been making it at least once a week. Delicious!
Debra says
This is our favorite.
Darlene says
The pumpkin pie is great. I don’t like crust. I make this all the time
Sandy says
I’ve made Impossible pumpkin pie for sometime, however, Bisquick is not healthy. When I found this recipe not using Bisquick, I made it the same day, I can have Impossible Pumpkin pie! I used my hand mixer due to arthritis the amount of stirring is not an option. I used 12 oz evaporated milk, whole wheat and all purpose flour along with avocado plant butter and 1/2 sugar and 1/2 GV Sucralose sweetener, it came out perfect with out a crack and tasted amazy.
Rebecca Hubbell says
Hi Sandy,
I’m glad you found a recipe variation that works for you. However, claiming that Bisquick is unhealthy is unfounded. Bisquick is primarily a mix of everyday pantry staple ingredients. If your concern is the hydrogenated oil in it, that’s fine, but it is an ingredient found in many products and okay in moderation. I believe it is no worse for you than sucralose and other artificial sweeteners, which can be fine in moderation, but many studies in recent years have shown that it is harmful when used long term or in high amounts (especially in Europe where is is banned in “kid food items”). Everyone has their own opinions about food and food quality and it is up to every individual to make their own choices.
Sasha says
What an annoying response. I would agree making your own version of bisquick is way healthier.
Lauren Start says
Yes, making your own allows you to exclude non-organic flour, which has glyphosate in it.
Linda says
I have made the impossible pumpkin pie several time’s. It is delicious and easy to make. My sister told me about the impossible pumpkin pie. I always use the flour, instead of Bisquick, I think it’s healthier. To me its A 5 star.
Elizabeth Mulgrew says
Made this for Thanksgiving. Read the review above so I used the minimum of evaporated milk. I did get a thin bottom crust like in the picture, but the pie didn’t rise very high and was a little too dark in color for my preference. I recommend playing around with the ingredients in this recipe to get the result you want. It’s advantage is that it doesn’t need a crust, so many of which are extra time and effort and often too thick.
Jill Moeller says
This desert is fabulous!! For some added texture, I added toasted hazelnuts on top. Delicious!!
Rebecca Hubbell says
I bet the addition of hazelnuts was wonderful! So glad you enjoyed the recipe!
Adriann B says
I’m going to try this with Bob’s Red Mill Gluten Free all purpose flour. I truly want this to be good! If it is good, I’ll be putting on the Thanksgiving and Christmas menus.
Lori says
Hi
I have used this recipe 5 times and replaced the quantity & kinds of milk used … I just adjust the cooking time . I’m making it with 2 large yams today …. I’ll let U know how it turns out… Thanks So Much for this recipe …L it’s great for gluten or dairy allergies (replacements).
L.
Rebecca Hubbell says
So glad you enjoyed it at that your substitutions have worked for you!
Jacqueline says
I haven’t tried it yet. Wondering if one can use Soymilk (perhaps a smaller quantity) as a sub for the milk.
Rebecca Hubbell says
I’m not very familiar with substituting soymilk in baked goods so I’m not sure if it would work or not.
Linda Milliken says
I thought I would give this a try instead of my usual tried and tested recipe in which I use a biscuit base .
Sad to say I was not impressed with this recipe and nor were my family .
Maybe I did something wrong but no magic base in mine and although left in longer than suggested was a very soggy consistency .
So back to my tried and test recipe and in the bin this went
Julia says
Has anyone tried making this recipe in a mini muffin pan? If so, how did it turn out and what measurement would need to be altered? Thanks!
Lacie says
I just maked the same amount and just made a bunch cupcakes. They seemed to cook better for me. Should work fine for mini muffins, too.