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Impossible Pumpkin Pie Recipe

This Impossible Pumpkin Pie Recipe is actually the easiest pumpkin pie you'll ever make! As it bakes, it forms a light crust on its own and leaves behind a dense, but creamy pumpkin filling. Top it with whipped cream and it's the perfect fall dessert!

  • Prep15 min
  • Cook55 min
  • Total1 hr 10 min
  • Yield8 people
  • Calories246

Ingredients Steps Notes

Impossible Pumpkin Pie Recipe

This Impossible Pumpkin Pie Recipe is actually the easiest pumpkin pie to land on your Fall dessert table! As it bakes, it forms a light crust on its own and leaves behind a dense yet creamy pumpkin filling. Finish it off with homemade whipped cream for the ultimate fall dessert!

This Impossible Pumpkin Pie Recipe is actually the easiest pumpkin pie you'll ever make! As it bakes, it forms a light crust on its own and leaves behind a dense, but creamy pumpkin filling. Top it with whipped cream and it's the perfect fall dessert!

The Pie That Belongs On Everyone’s Thanksgiving Dessert Table

This Impossible Pumpkin Pie is a delicious gift everyone HAS to try this Fall, especially on Thanksgiving! It’s perfect for people like me who want to make an impressive homemade pie yet struggle with pie crust.

Though this is technically a crustless pie, baking creates a thin “crust” that holds in the thick, rich, creamy pumpkin filling. Once you add the whipped cream, this dessert is not only easy but stunning, too. Plus, you won’t have to spend hours in the kitchen preparing it! However, if pumpkin isn’t quite your thing, then try my Impossible Apple Pie!

This Impossible Pumpkin Pie Recipe is actually the easiest pumpkin pie you'll ever make! As it bakes, it forms a light crust on its own and leaves behind a dense, but creamy pumpkin filling. Top it with whipped cream and it's the perfect fall dessert!

Impossible Pumpkin Pie Recipe Ingredients

As I said, this is a really easy dessert to make! You’ll begin by making the pie itself with basic ingredients such as all-purpose flour, baking powder, salt, granulated sugar, unsalted butter, vanilla extract, evaporated milk, and large eggs.

Then spices such as ground cinnamon, ground allspice, ground ginger, and ground nutmeg are incorporated to bring that sweetly spiced fall flavor to life that we all love! Finishing off the fall flavor is pumpkin puree, however, when grabbing this item from the grocery store be sure it’s puree and not pumpkin pie filling.

The two cans of pumpkin are different yet placed close together on the shelf so it’s easy to accidentally grab the wrong one.

And then, what’s a slice of pie without whipped cream? Sadness. Therefore, we whip up a batch of homemade whipped cream by combining heavy cream, powdered sugar, and vanilla instant pudding.

How To Make Impossible Pumpkin Pie

  1. Preheat the oven, then grease a pie pan with butter and set it aside.
  2. Sift the dry ingredients into a medium bowl and then set it aside.
  3. Beat the sugar and butter together in a stand mixer bowl, then mix in the eggs.
  4. Next, mix in the pumpkin puree, evaporated milk, and vanilla bean paste.
  5. Add the dry ingredients to the wet ingredients and mix until smooth.
  6. Pour the pie filling into the prepared pie dish.
  7. Bake the pie in the oven until a toothpick inserted into the center comes out clean. Then allow it to cool completely.
  8. Prepare the homemade whipped cream by beating the heavy cream, powdered sugar, and vanilla instant pudding powder together until it becomes light and fluffy.
  9. Pipe the finished whipped cream onto the cooled pie. Slice, serve, and enjoy!
This Impossible Pumpkin Pie Recipe is actually the easiest pumpkin pie you'll ever make! As it bakes, it forms a light crust on its own and leaves behind a dense, but creamy pumpkin filling. Top it with whipped cream and it's the perfect fall dessert!

How To Serve Impossible Pumpkin Pie

I love serving up this Impossible Pumpkin Pie at Thanksgiving and all of our fall family gatherings! It’s always one of the first desserts to go!

When serving a homemade dessert, I like to elevate it by finishing it off with homemade whipped cream. However, store-bought canned whipped cream or even cool whip will work as well.

You could even add a scoop of vanilla ice cream! As always, pie is best enjoyed while sipping on your favorite cup of tea or coffee as well.

This Impossible Pumpkin Pie Recipe is actually the easiest pumpkin pie you'll ever make! As it bakes, it forms a light crust on its own and leaves behind a dense, but creamy pumpkin filling. Top it with whipped cream and it's the perfect fall dessert!

How To Freeze Impossible Pumpkin Pie

Get ahead on your holiday baking by making this Impossible Pumpkin Pie ahead of time and then popping it in the freezer until Thanksgiving! Just make sure to bake the pie in a freezer-safe pie dish or disposable pie dish.

To do so, first, allow the pie to completely cool and skip the homemade whipped cream topping. Then place it in the freezer to flash freeze for 30 minutes to an hour. Then, tightly wrap the pie in plastic wrap and then again in aluminum foil.

Store the tightly wrapped pie in the freezer for 2 to 3 months. When you’re ready to serve the pie just transfer it from the freezer to the fridge to thaw overnight.

Once thawed, mix up a batch of homemade whipped cream for the finishing touch!

This Impossible Pumpkin Pie Recipe is actually the easiest pumpkin pie you'll ever make! As it bakes, it forms a light crust on its own and leaves behind a dense, but creamy pumpkin filling. Top it with whipped cream and it's the perfect fall dessert!

More Pumpkin Recipes

Steps

Pie

  1. Preheat oven to 350℉ and grease a 9-inch pie pan with butter and set aside.

  2. Sift together the , , , , and into a medium bowl and set aside.

  3. In a large bowl, gently beat together the and .

  4. Beat in the until combined.

  5. Add in , , and and mix until fully incorporated.

  6. Mix in the dry ingredients and beat on low speed until smooth, then pour into the prepared pie dish. Bake for 45 to 50 minutes, until a toothpick comes out clean from the center. Allow the pie to cool completely. The pie will be slightly jiggly and domed in the middle when first removed from the oven but will settle.

Whipped Cream

  1. Add , , and to a large bowl or stand mixer fitted with a whisk attachment and beat on medium-high until light and fluffy. Pipe prepared whipped cream onto the pie.

  2. Let the pie cool for at least 1 hour before slicing and serving.

Notes

  • This recipe was updated in September 2026. The following modifications were made. The original spice blend of 1 teaspoon cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon allspice, and 1/2 teaspoon nutmeg was replaced with 1 tablespoon of pumpkin pie spice.
  • You can use anywhere between 5 and 12 ounces of evaporated milk; less milk means a denser texture. Readers have also said they've used whole milk instead of evaporated milk with success.

  • Store Impossible Pumpkin Pie in the fridge tightly covered to enjoy for 3 to 4 days.

  • Nutritional information is an estimate and does not include the whipped cream.
  • Recipe slightly adapted from AllRecipes.

Nutrition

  • Calories246
  • Carbs36g
  • Protein6g
  • Fat9g
  • Saturated fat5g
  • Fiber2g
  • Sugar27g
  • Sodium107mg

Estimates per serving, when a serving size is listed.

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