Pumpkin puree, evaporated milk, flour, sugar, butter, eggs, and warm spices make this Impossible Pumpkin Pie Recipe your new holiday hack.
Okay, so confession time. The first time I made this Impossible Pumpkin Pie Recipe wasn’t even for Thanksgiving—it was a random Tuesday in October when I should’ve been folding laundry. Instead, I was craving pumpkin pie but also didn’t have the patience to fight with pie dough. Rolling pins and I… let’s just say we don’t get along.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
A neighbor had once mentioned this “impossible pie” thing to me, kind of like a throwback recipe from the ’70s. You know, the era of Jell-O molds and canned pineapple rings. I figured it sounded sketchy, but also… intriguing. And honestly? It worked like magic. The pie came out with this custardy pumpkin top and a kind of crust-like base all on its own. My husband swore I must’ve cheated and bought it from the bakery down the street, which I took as a compliment.
Funny thing is, that pie became the one dessert people started asking me to bring to family gatherings. Not the cheesecake I slaved over once. Not even my cookies that I thought were legendary. Nope. The easy, five-minute “impossible” pie. Go figure.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Impossible Pumpkin Pie Recipe?
The charm of this recipe is right in the name—it feels impossible. You throw everything in, and somehow it bakes into layers. And the best part? You don’t need a crust. None of that cold butter cube nonsense or praying your dough doesn’t shrink in the oven.
It’s also a lifesaver when you’re short on time, or when you realize your kid signed you up (without asking) to bring dessert to the class Thanksgiving party. Been there. This Impossible Pumpkin Pie Recipe is quick, cheap, and tastes like fall in a bite.
Ingredient Notes:
Let me walk you through the lineup, because each ingredient has its role:
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Pumpkin puree: Not pumpkin pie filling—just straight puree. Otherwise, it’ll taste like candy corn in pie form (and nobody wants that).
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Evaporated milk: That old-school canned magic. It gives the pie a creamy base without making it heavy.
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Sugar + butter: Sweetness plus richness. Like that friend duo who shouldn’t work on paper but somehow always does.
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Eggs: They’re the glue. Or the babysitter, keeping everything from falling apart.
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Flour: The secret trick that sinks and sets up, giving you that fake crust. It’s like pie cosplay.
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Pumpkin spice + cinnamon: Fall’s greatest hits album, bottled up. Without them, this pie’s just… orange.
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Vanilla: You won’t notice it’s there, but you will notice if it’s missing. Like salt in chocolate chip cookies.
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Baking powder + salt: The boring backup dancers, but hey, they keep the show running.
How To Make Impossible Pumpkin Pie?
Here’s where the Impossible Pumpkin Pie Recipe shines—it’s basically impossible (pun intended) to mess up.
Step 1: Preheat and prep.
Crank your oven to 350°F. Grease a 9-inch pie dish like your life depends on it. Trust me, nothing’s worse than chiseling baked-on pumpkin with a butter knife.
Step 2: Dry ingredients.
Whisk together flour, baking powder, salt, cinnamon, and pumpkin spice. Or sift them if you want to feel fancy. I usually just whisk—life’s too short.
Step 3: Creamy base.
Mix sugar and butter until smooth-ish. Add in the eggs one by one like you’re auditioning them for a talent show. Then pumpkin, evaporated milk, vanilla—stir it until it’s creamy enough you’d consider sneaking a spoonful.
Step 4: Mix it all.
Gently add the dry stuff to the wet. Don’t overmix. This isn’t bread dough; we’re not building gluten superpowers here.
Step 5: Bake.
Pour into the pie dish, pop it in the oven, and wait about 50–55 minutes. You’re looking for “set but still a little jiggle in the middle.” Think more “dancing Jell-O” than “sloshy soup.”
Step 6: Cool.
This is the hardest part. If you cut it hot, it’ll fall apart and look like pumpkin soup wearing pie’s clothes. Wait for it to cool—you’ll thank me later.
Want To Save This Recipe?
Storage Options:
Cover and stash leftovers in the fridge. They’ll keep for 3–4 days, if they last that long. I’ve eaten cold slices straight from the fridge at midnight and honestly? Not bad. You can also freeze slices—just wrap them tightly and let them thaw overnight. Pro tip: warm them up and plop on some ice cream. You’ll forget it was ever frozen.
Variations and Substitutions:
The Impossible Pumpkin Pie Recipe is surprisingly forgiving. A few ways to tweak it:
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Gluten-free: Use a 1:1 gluten-free flour blend. The crust layer still forms—it’s like kitchen sorcery.
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Dairy-free: Swap evaporated milk for coconut milk and use vegan butter. Slightly tropical, but it works.
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Lower sugar: Cut back a bit and it still tastes great. Just don’t go too low or you’ll miss that pumpkin pie vibe.
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Spice swap: Out of pumpkin pie spice? Cinnamon + nutmeg + ginger + cloves. Boom. DIY done.
What to Serve with Impossible Pumpkin Pie?
You could eat it plain, but why not add a little extra?
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A scoop of vanilla ice cream melting over a warm slice.
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Whipped cream piled high—like diner-style.
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Coffee or spiced chai to sip alongside.
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Or, if you’re feeling quirky, cranberry sauce. Sweet meets tart, and somehow it works.
Frequently Asked Questions:
Can I make it ahead?
Absolutely. Honestly, it tastes better the next day. The flavors get cozier, like leftovers always do.
Fresh pumpkin instead of canned?
Sure, but roast it well and drain the extra liquid. Otherwise you’ll get pumpkin soup pie.
Do I need whipped cream?
“Need”? No. But is life better with it? Always.
And that’s my take on the Impossible Pumpkin Pie Recipe. No crust, no drama, just pumpkin pie magic. It’s not perfect (mine never looks like the glossy magazine photos), but it tastes so good no one cares.
So, what about you—team impossible pie or team traditional crust?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Impossible Pumpkin Pie Recipe
Ingredients
- ¾ cup granulated sugar
- 3 tbs unsalted butter softened
- 2 large eggs beaten
- 1 15 oz can pumpkin puree
- 1 12 oz can evaporated milk
- 2 tsp vanilla extract
- ½ cup all-purpose flour
- ¾ tsp baking powder
- ⅛ tsp salt
- 2 tsp pumpkin pie spice
- ½ tsp ground cinnamon
Instructions
Prepare the oven and dish:
- Preheat the oven to 350°F (175°C). Lightly grease a 9-inch pie dish with butter or non-stick spray to ensure easy removal.
Combine dry ingredients:
- In a small bowl, sift together the flour, baking powder, salt, pumpkin pie spice, and ground cinnamon. Set aside.
Cream butter and sugar:
- In a large mixing bowl, beat the sugar and softened butter together until smooth and well combined.
Incorporate eggs and wet ingredients:
- Add the eggs one at a time, mixing after each addition. Stir in the pumpkin puree, evaporated milk, and vanilla extract until the mixture is evenly blended.
Combine wet and dry mixtures:
- Gradually add the dry ingredients to the wet mixture, stirring gently until the batter is smooth and free of lumps. Avoid overmixing.
Bake:
- Pour the batter into the prepared pie dish. Place in the oven and bake for 50–55 minutes, or until the center is set and a toothpick inserted near the center comes out clean.
Cool and serve:
- Remove the pie from the oven and allow it to cool on a wire rack before slicing. Serve plain or with whipped cream.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
