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.
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).