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!
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:
As I said, this is a really easy dessert to make! You’ll begin by making the pie itself and then you’ll make the whipped cream to top it with!
- 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 of the whipped cream 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.
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 Needed For This 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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If you’ve tried this recipe please let me know how you liked it in the comments below and leave a review, I love hearing from you! And don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos!
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.
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.
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!
Rebecca Hubbell says
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.
Elaine W. says
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.
Rebecca Hubbell says
I have never made it with chocolate, sorry.
Patti says
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
Rebecca Hubbell says
So glad you enjoyed it, Britni!
Britni Cavanaugh says
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
Rebecca Hubbell says
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.
Kali says
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.
Britni Cavanaugh says
Thank you!! Can’t wait
Rebecca Hubbell says
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.
Britni Cavanaugh says
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
Rebecca Hubbell says
I’m glad you enjoyed it, Ernie!
ernie says
very easy & good