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:
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 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.
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.
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.
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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
- 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
- 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.
- 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.
- 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.