This Impossible Pumpkin Pie Recipe is actually the easiest pumpkin pie you’ll ever make! As it bakes, it forms a light crust on its own and leaves behind a dense, but creamy pumpkin filling. Top it with whipped cream and it’s the perfect fall dessert!
Impossible Pumpkin Pie Recipe
This Impossible Pumpkin Pie Recipe deserves to be on everyone’s dessert table on Thanksgiving! The first time I heard of an Impossible Pie, it was a chocolate one, and of course, I had to click over to the recipe to see just what it was that made it impossible.
Well, I’m not exactly sure where the name came from, but impossible pies are actually impossibly easy and the easiest pies I’ve ever made.
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.
In terms of the pies, the end result is a thin but definite “crust” and a thick and rich pumpkin filling. With some impossible pies like coconut, you might actually get a full three layers. You can see what I mean in the photo below.
How To Make Impossible Pumpkin Pie:
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Preheat oven to 350 degrees F.
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Grease a 9-inch pie pan with butter and set aside.
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Sift together the flour, baking powder, salt, and spices into a medium bowl and set aside.
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In a large bowl, gently beat together the sugar, butter, and eggs. Mix in the pumpkin, evaporated milk, and vanilla.
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Mix in the flour mixture and beat until smooth, then pour into the prepared pie dish. Bake for 50 to 55 minutes until a toothpick comes clean from center. Allow the pie to cool completely. The pie will be domed in the middle when first removed from the oven but will settle.
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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.
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Slice and serve.
You could also add a scoop of vanilla ice cream when serving!
This pie is perfect for people like me that want to make an impressive homemade pie, but who struggle with this lovely thing called pie crust. Seriously, pie crust hates me.
And I promise you’ll love this crustless pumpkin pie just as much!
Once you add the whipped cream, this dessert is not only easy, it’s stunning too. Plus, you won’t have to spend hours in the kitchen preparing it!
If pumpkin isn’t quite your thing, try my Impossible Apple Pie too!
Just because this is a “kinda” crustless pumpkin pie, doesn’t mean it’s gluten-free, there is all-purpose flour in the filling, but you could sub that out with a one-for-one flour to make it gluten-free.
But I’m pretty certain if you were to serve this Impossible Pumpkin Pie Recipe up this fall, not a single person would complain about the lack of crust, in fact, they just might be impressed.
This pie is THAT good and is officially my go-to pie for fall!
Things You’ll Need For This Pumpkin Pie Recipe:
- Pie dish – for best results, use a ceramic dish that’s oven-safe.
- Evaporated milk – the amount is up to you, see the recipe notes for more details.
- Pumpkin – You don’t want to use pumpkin pie filling, just 100% pumpkin.
Impossible Pumpkin Pie
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More Delicious Pumpkin Recipes!
- Pumpkin Bread
- 4-Ingredient Pumpkin Chocolate Chip Cookies
- Pumpkin Chocolate Cake
- DIY Pumpkin Spice Sugar Scrub
- Pumpkin Crumble Cake
- Easy Pumpkin No Bake Cookies
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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.
Miranda says
Wow, this sounds like my kind of pie! The crust is definitely the hardest part!
Karly says
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!?
Rebecca says
Who needs Thanksgiving 😉 Go make it and DIG IN!
Sara says
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 :-)?
Rebecca says
So glad you enjoyed it, it’s now my go-to for pumpkin pies!
Priti Fernandes says
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″?
Rebecca says
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.
Carol says
I made this last night in my blender. It really is easy and turned out great!!!!
Rebecca says
I’m so glad you enjoyed it, Carol! What a great idea to mix it up in the blender!
Luci says
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.
Rebecca says
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
cj says
Can i substitute brown sugar? I try not to use regular sugar when possible
Rebecca says
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.
Dianne Pratt says
Can you use fresh pumpkin as we don’t have pumpkin in a can her?
Rebecca says
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.
Nadja | Nashi Food says
This pumpkin pie looks so tasty! I need to try it out. Love the pictures as well!
Rebecca says
Thank you, Nadja, you will love it!
Rebecca Hitchcock says
I’m going to try this it looks so good and so easy to make.
Elsie says
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.
Rebecca Hubbell says
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!
Patty says
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.
Rebecca Hubbell says
Such a fun fact, thanks so much for sharing!
Lynn says
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.
Rebecca Hubbell says
I bet it is divine with the fresh pumpkin!
Jasin says
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
Rebecca Hubbell says
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.
Lisa says
did the pudding powder go into the filling?
Rebecca Hubbell says
Hi Lisa, it goes into the whipped cream mixture.