This impossible pumpkin pie is impossibly easy to make! It forms its own light crust while baking, so there’s no need for you to fiddle with making one yourself. And its creamy, rich, and thick filling is scrumptious!
I love making impossible pies and this crustless pumpkin pie is the sweet counterpart to my savory impossible cheeseburger pie.
Why This Recipe Works
- Perfect dessert for Thanksgiving dinner
- Crustless pumpkin pie recipe – The filling forms its own light crust while baking, so there’s no rolling out dough or spending money on premade pie crusts!
- Tastes like a traditional pumpkin pie – The filling is deeeeeeelicious.
- Quick and easy – It just might be the easiest pumpkin pie recipe ever.
Ingredient Notes
- Pumpkin – Look for 100% pure pumpkin puree, not pumpkin pie filling mix.
- Evaporated milk – This acts as a thickener so your pumpkin pie won’t be runny, and helps the pie become super creamy and rich.
- Pie dish – I recommend using an oven-safe ceramic pie dish. I’m partial to red pie dishes!
Easy Step-by-Step Directions
Step 1: In large mixing bowl, beat all ingredients until smooth, about 2 minutes or in blender on high for about 1 minute.
Step 2: Pour into pie dish sprayed with cooking spray.
Step 3: Bake 45-50 minutes or until knife inserted in pie comes out clean. (See notes below.) Let cool completely before cutting into slices. Serve with whipped cream or vanilla ice cream.
Helpful Tips
- Butter may be melted for easier incorporation. It can be stubborn sometimes if it’s too chilled.
- Use an oven-safe ceramic pie dish for the best results.
- If you don’t have pumpkin pie spice, you may substitute the following: 1 ¼ teaspoons ground cinnamon, ¾ teaspoon ground ginger, ¼ teaspoon allspice and ¼ teaspoon ground nutmeg.
- If you’re not a piping pro (but want to fake it), try this super easy decorating kit. It’s what I used for those pretty little stars along the edge of the pie (with CoolWhip).
Other Pumpkin Desserts
Impossible Pumpkin Pie
This impossible pumpkin pie with a rich and creamy filling is impossibly easy to make! It forms its own light crust while baking, so there's no need for you to fiddle with pie crusts. It's a moist, dense, scrumptious fall dessert.
Ingredients
- ¾ cup sugar
- ½ cup Bisquick baking mix
- 2 tablespoons butter
- 1 12-oz can evaporated milk
- 2 eggs
- 15-oz can pure pumpkin puree
- 2½ teaspoons pumpkin pie spice
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350° F. Grease a 9-inch pie dish with cooking spray.
- In large mixing bowl, beat all ingredients until smooth, about 2 minutes or in blender on high for about 1 minute. Pour into prepared pie pan.
- Bake 45-50 minutes until knife inserted in pie comes out clean. (See notes below.) Let cool completely. Serve with whipped cream or vanilla ice cream.
Notes
- Butter may be melted for easier incorporation. It can be stubborn sometimes if it’s too chilled.
- Use an oven-safe ceramic pie dish for the best results.
- If you don’t have pumpkin pie spice, you may substitute the following: 1¼ teaspoons ground cinnamon, ¾ teaspoon ground ginger, ¼ teaspoon allspice and ¼ teaspoon ground nutmeg.
- To test for doneness, insert a knife about halfway between the center and edge of the pie. When the knife comes out clean, the pie is ready. The outside of the pie will be firm and the center will still have some slight jiggle. The pumpkin filling will continue to cook and set as the pie cools. Store in the refrigerator after the pie has cooled.
- If you’re not a piping pro (but want to fake it), try this super easy decorating kit. It’s what I used for those pretty little stars along the edge of the pie (with CoolWhip).
Nutrition
Calories: 151kcalCarbohydrates: 24gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 49mgSodium: 137mgPotassium: 35mgFiber: 1gSugar: 20gVitamin A: 149IUVitamin C: 1mgCalcium: 25mgIron: 1mg
Tried this recipe?Let us know how it was!
