Impossible pumpkin pie is an easy, crustless pumpkin dessert that magically forms its own soft, tender crust as it bakes. It has all the creamy pumpkin, warm spices, and classic fall flavor you love from pumpkin pie without the hassle of dealing with a pie crust.

There is no dessert as quintessentially Thanksgiving as pumpkin pie.

But you know, I’m not much for messing around with pie crust when I have a full blown feast to get on the table.

This impossible pumpkin pie is the answer to that problem.

Instead of making and chilling a crust before you even get to the filling, everything gets mixed together in one bowl and baked until you have a deliciously creamy pumpkin pie with a lightly golden edge.

It has all those festive pumpkin pie flavors but it’s so much easier to make.

And you still get a soft, custard center with plenty of warm pumpkin spice flavor, and it pairs perfectly with a big dollop of whipped cream for the full pumpkin pie experience.

Ingredients

To make this you’ll need:

Sugar– Granulated.
Flour– All purpose.
Baking powder– For leavening.
Salt– To balance the flavors.
Milk
Pumpkin puree– Use this and not pumpkin pie filling.
Butter– Melted.
Eggs
Pumpkin pie spice– Store bought or your favorite homemade blend.
Vanilla extract– Real is best.

How to Make

Impossible pumpkin pie isn’t impossible to make at all- it’s actually quite easy!

To do it, whisk the sugar, flour, baking powder, and salt together in a mixing bowl to evenly combine it.

Then add the butter, eggs, milk, pumpkin, pie spice, and extract to the flour mixture.

Stir the mixture together until everything is evenly combined into a smooth batter.

Pour the batter into a greased 9″ pie plate, spreading it out into an even layer.

Bake the dessert at 350° for 45 – 50 minutes or until the center sets and a toothpick inserted in the center comes out clean.

Carefully remove the hot dish from the oven.

Let it cool.

Slice, serve, and enjoy on its own or topped with a scoop of vanilla ice cream or dollop of whipped cream.

Storing

Store leftovers in an airtight container in the fridge for up to 5 days.

Tips and Tricks

The pie will puff up during baking (totally normal) and will subsequently deflate while it rests and cools. Don’t be scared or surprised, this is the normal process.
Don’t skip the cooling time. The impossible pie needs this to fully set.
The batter will be on the thin side and that’s ok. It will bake into a dessert that has a crust-like layer.

Other Easy Pumpkin Desserts

Impossible pumpkin pie is an easy alternative to traditional pumpkin pie this holiday season.

Make it and enjoy!

Looking for other easy pumpkin desserts?

Try these:

If you’ve tried this IMPOSSIBLE PUMPKIN PIE or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Impossible Pumpkin Pie

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Course: Dessert

Cuisine: American, Southern

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings:

Calories: 206kcal

Author: Meaghan - The Quicker Kitchen

Ingredients

3/4 cup granulated sugar
1/2 cup flour
1 tsp baking powder
1/2 tsp salt
1 1/4 cups milk
1 cup pumpkin puree
1/4 cup butter melted
2 large eggs
1 1/2 tsp pumpkin pie spice
1 tsp vanilla extract

US Customary - Metric

Instructions

Add the sugar, flour, baking powder, and salt to a mixing bowl. Whisk together to evenly combine.
3/4 cup granulated sugar, 1/2 cup flour, 1 tsp baking powder, 1/2 tsp salt
Add the butter, eggs, milk, pumpkin, pie spice, and extract to the flour mixture and stir together until evenly combined and smoothed.
1 1/4 cups milk, 1 cup pumpkin puree, 1/4 cup butter, 2 large eggs, 1 1/2 tsp pumpkin pie spice, 1 tsp vanilla extract
Pour the batter into a greased 9" pie plate, and spread out in an even layer.
Bake at 350° for 45 - 50 minutes, until the center's set & a toothpick inserted in the center comes out clean.
Carefully remove the hot dish from the oven and set it aside to cool.
Slice, serve, and enjoy!

Notes

The pie will puff up during baking (totally normal) and will subsequently deflate while it rests and cools. Don't be scared or surprised, this is the normal process.
Don't skip the cooling time. The impossible pie needs this to fully set.
The batter will be on the thin side and that's ok. It will bake into a dessert that has a crust-like layer.