pumpkin impossible pie recipe

Written ByJenny Smyth Posted on
pumpkin impossible pie recipe
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The Best pumpkin impossible pie recipe

I’ve been making this pumpkin impossible pie recipe for years, and it never fails to impress my family and friends. The first time I tried it, I was hooked on the combination of the flaky crust, the creamy filling, and the sweetness of the pumpkin.

It’s a perfect recipe for any occasion, whether it’s a holiday dinner or a casual weeknight meal. My kids love helping me make it, and they’re always excited to taste the finished product.

As a busy mom, I appreciate that this recipe is easy to make and can be adapted to suit different tastes and dietary needs. The best part is that it’s also relatively healthy, thanks to the use of whole wheat crust and a generous amount of pumpkin puree.

Over the years, I’ve made this pie for countless family gatherings, potlucks, and even as a special treat for my kids’ birthdays. Each time, it’s been a hit with everyone.

I’ve also experimented with different variations, such as adding nuts or spices to the filling or using different types of milk in the crust. But no matter what changes I make, the core of this recipe remains the same: a delicious combination of flavors and textures that never fails to please.

Pumpkin Impossible Pie

Pumpkin Impossible Pie

4.9 from 1512 votes

This pumpkin impossible pie magically forms its own crust while baking, creating a creamy pumpkin filling with a tender, cake-like layer on top. It is a simple and delicious dessert perfect for fall gatherings or a cozy weeknight treat.

Prep Time10 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hour
Servings: 8Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Pie

1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3/4 cup granulated sugar
1/2 cup all-purpose flour
2 large eggs
2 tablespoons melted butter
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Lightly grease a 9-inch pie plate with butter or non-stick spray.
3In a large mixing bowl, combine the pumpkin puree, evaporated milk, granulated sugar, all-purpose flour, eggs, melted butter, vanilla extract, pumpkin pie spice, cinnamon, and salt.
4Whisk until the batter is smooth and fully incorporated, about 1 minute.
5Pour the batter into the prepared pie plate.
6Bake for 45 to 50 minutes, until the top is golden brown and a knife inserted into the center comes out clean.
7The pie will be puffed and slightly jiggly in the center when done.
8Remove the pie from the oven and let it cool on a wire rack for at least 15 minutes before serving.
9The pie will settle and form its own crust as it cools.

🔧Equipment

9-inch pie plate
Large mixing bowl
Whisk
Measuring cups and spoons
Oven

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 8g💛Saturated Fat: 4g❤️Cholesterol: 60mg🧂Sodium: 220mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 30g🥩Protein: 6g

📝Notes

For a dairy-free version, substitute evaporated milk with canned coconut milk and use a dairy-free butter alternative. The pie can be stored in the refrigerator for up to 3 days.

Watch Video Of How Pumpkin Impossible Pie Works

This pumpkin impossible pie recipe has become a staple in my household over the years. It’s perfect for any occasion, from holidays to everyday meals.

My family loves helping me make it, and we always enjoy every bite. As an added bonus, this recipe is relatively healthy compared to traditional pies.

You can store leftovers in an airtight container in the fridge for up to three days or freeze them for later use. To reheat, simply thaw overnight in the fridge before baking at 375°F (190°C) for 20-25 minutes or until golden brown.

❓ Frequently Asked Questions About Pumpkin Impossible Pie

Q: What is impossible pie?

A: Impossible pie is a type of pie that uses a mixture of cream cheese and eggs instead of traditional butter and pastry dough to create a flaky crust.

Q: Can I use fresh pumpkin instead of canned?

A: Yes, you can use fresh pumpkin if you prefer. Simply cook down the pumpkin flesh until it’s smooth and pureed before using it in place of canned pumpkin.

Q: Is this pie suitable for vegetarians?

A: Yes, this pie is vegetarian-friendly as long as you use a vegetarian-friendly milk substitute in place of traditional milk.

Q: Can I make this pie ahead of time?

A: Yes, you can make the filling ahead of time by preparing it up to 24 hours before assembling and baking the pie.

Q: What if I don’t have cream cheese?

A: You can substitute cream cheese with an equal amount of softened butter or margarine if you don’t have cream cheese on hand.

Q: Can I add other ingredients to the filling?

A: Absolutely – feel free to add your favorite spices or herbs to give the filling an extra boost of flavor.

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