Impossible Pumpkin Pie
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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I have made this for years and was wondering if you have a suggestion to keep the edges from getting dark. Some years they are very dark and some years they burn. I have tried cooking it as a ban Marie and I have cut down the time. But it must have at least 45 minutes to get done. I have even tried less sugar and turning down the heat. My oven registers the right temp. on a separate thermometer. So any help would be appreciated.
Hi Elaine, I would try covering it with aluminum foil for the first 20 to 30 minutes of baking and see if that helps. Or use a crust shield (even though there’s no crust, this might do the trick.
Hi I am thinking of making and was wondering have you ever put chocolate in with the pumpkin??
I have heard chocolate pumpkin pie is delicious
I have never made it with chocolate, sorry.
I really want to try this recipe. I’m concerned about the amount of evaporated milk. Five to 12 ounces is a big difference. I want a dense yet creamy pie. How much do you suggest???
Thanks so much.
Hi Kali, Yes, it is a big difference. I personally have only ever made it with a small 5 ounce can, but several readers have made it with the larger can and said it turned out great. The lower liquid volume will lead to a denser pie, so that’s what I would recommend.
Hi! This looks delicious, I’m excited to try it. In preparation for Thanksgiving, do you know if I could make this a couple days in advance? Would it hold well in the fridge? Thanks in advance
Hi Britni, Yes, just cover loosely with plastic wrap or aluminum foil. It should be good in the fridge for 2 to 3 days. I recommend pulling it out a couple of hours before serving so it’s room temperature.
Thank you!! Can’t wait
I made this the day before Thanksgiving, and it worked out perfectly! This was a success! I’m looking forward to keeping this recipe in my arsenal. Thank you
So glad you enjoyed it, Britni!
very easy & good
I’m glad you enjoyed it, Ernie!
Has anyone tried this with gluten free flour? Or almond flour? Coconut flour?
Hi Marianne, you should be able to use a 1 for 1 gluten-free flour. Almond or coconut flour will likely not work.
did the pudding powder go into the filling?
Hi Lisa, it goes into the whipped cream mixture.
Made it today for our swap club and everyone loved it.
Had it in the oven for 45 minutes and the top was burned, so I will try 40 next time
I’m so glad that everyone loved it, but so sorry the top burned. Ovens can be so different, You can also try loosely placing a piece of aluminum foil over the top for the last 10 to 15 minutes. This will prevent the top from burning but allow the center to keep cooking.
I have this exact recipe in my old cook book. I have been making it this way for 50+ years. It is perfect. I buy a pie pumpkin and cut it in half and clean out the seeds. Roast the seeds with salt pepper and celery salt. They are delicious. I roast the pumpkin at 350*, cut side down until soft. Scrape the pumpkin away from the shell and mash slightly. Now you have very fresh pumpkin puree. It is amazing. This makes all the difference in the world–using the roasted or baked pumpkin. Plus it is salt free. Bonus!! Make sure you buy a PIE PUMPKIN.
I bet it is divine with the fresh pumpkin!
The name Impossible Pie first started using Bisquick baking mix. It is basically the same but you don’t have to use baking powder and salt. It’s already in the mix.
Such a fun fact, thanks so much for sharing!
I’m going to try this for my grand daughter, she loves pumpkin pie just hates pie crust (I make a mean crust btw) am also going to try a low carb version as my son doesn’t do carbs.
Hi Elsie, I love pie crust, but it’s always been intimidating for me to make, so this pie is perfect for me and I hope you and your family enjoys it too!
I’m going to try this it looks so good and so easy to make.
This pumpkin pie looks so tasty! I need to try it out. Love the pictures as well!
Thank you, Nadja, you will love it!
Can you use fresh pumpkin as we don’t have pumpkin in a can her?
Hi Dianne, I’ve never made it with fresh pumpkin, but I would imagine as long as it’s really soft and equals the same amount as called for in the recipe it should be fine.
Can i substitute brown sugar? I try not to use regular sugar when possible
Hi CJ, you can try, but I have not done it personally so I can’t make any promises as to how it will turn out.
I made this recipe but I used a 15-ounce can of evaporated milk. Do you really use 5-ounce can? It turned out so delicious that I am making it again for Thanksgiving.
Hi Luci,
Yes, just the 5 ounce can. You can make it either way, just gives a bit of a denser texture with the smaller amount of liquid. I’m so glad you enjoyed it! We’re making it for Thanksgiving too!
Rebecca
I made this last night in my blender. It really is easy and turned out great!!!!
I’m so glad you enjoyed it, Carol! What a great idea to mix it up in the blender!
I just tried this recipe out, what a winner! The flavour is great, and not having pastry makes it lovely and light. Tastes lovely, easy to make – what more could you ask for :-)?
So glad you enjoyed it, it’s now my go-to for pumpkin pies!
I don’t gave a 9″ pan. Will it work for 8 ” or 10″ pan? Do I need to make any adjustments if I use the 10″?
Hi Priti, I would go with the 10-ich over the 8-inch pan, since the pie puffs up quite a bit before settling and I wouldn’t want it to spill over. The pie may be a little thinner, but it should be fine. I would check for doneness around 40 minutes.
Oh hey, me again. Yeah, I kinda never leave your page… everything you post is too addicting!! This pie looks AMAZING!!! Is it Thanksgiving yet!?
Who needs Thanksgiving 😉 Go make it and DIG IN!
Wow, this sounds like my kind of pie! The crust is definitely the hardest part!