What are some tips for making impossible pumpkin pie?

For the best results, make sure all your ingredients are at room temperature before blending. This helps the eggs and dairy combine smoothly without overmixing. Also, grease your pie plate generously with butter so the self forming crust releases easily. Always let the pie rest for at least an hour after baking so the layers can fully set before slicing.

Does impossible pumpkin pie need to be refrigerated?

Yes, it must be refrigerated. Because the recipe contains a large amount of evaporated milk and eggs, it is a custard based dessert. Once the pie has cooled completely to room temperature, cover it tightly and store it in the refrigerator for up to four days to maintain food safety and texture.

How to make impossible pumpkin pie?

You simply blend pumpkin puree, evaporated milk, eggs, melted butter, sugar, spices, and a baking mix like Bisquick until smooth. Pour this thin batter into a greased pie plate and bake. The baking mix sinks to the bottom to form a tender crust while the pumpkin mixture rises to create a silky custard layer on top.

Can I use a different sized pie plate?

A standard nine inch pie plate is ideal for this recipe. If you use an eight inch plate, the batter will be too deep and the center might not fully set, leaving you with a gummy texture. If you use a ten inch plate, the pie will be too shallow and will bake much faster, so check it at forty minutes.

Easy Impossible Pumpkin Pie Recipe (No Crust Needed)

Name: The Magic of Impossible Pumpkin Pie: A Crustless Wonder
Prep time: 40 min
Cook time: 53 min
Total time: 1 h 33 min
Cuisine: American
Ingredients: 1 can (15 oz) pumpkin puree (100 percent pure, not pie filling); 1 can (12 oz) evaporated milk; 4 large eggs (room temperature); 1/2 cup unsalted butter (melted and slightly cooled); 1 cup white sugar; 1 cup Bisquick baking mix; 1 tsp pumpkin pie spice; 1/2 tsp ground cinnamon; 1/4 tsp ground ginger; 1/4 tsp salt; 1 cup heavy whipping cream; 1 tbsp powdered sugar; 1/4 tsp vanilla extract

Description

This impossible pumpkin pie is a crustless wonder that forms its own tender bottom layer as it bakes. By blending a simple batter of pumpkin puree, dairy, eggs and baking mix, the starch sinks to create a crust while the top sets into a smooth spiced custard.

Ingredients

Scale

For the pie:

1 can (15 oz) pumpkin puree (100 percent pure, not pie filling)

1 can (12 oz) evaporated milk

4 large eggs (room temperature)

1/2 cup unsalted butter (melted and slightly cooled)

1 cup white sugar

1 cup Bisquick baking mix

1 tsp pumpkin pie spice

1/2 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp salt

For serving:

1 cup heavy whipping cream

1 tbsp powdered sugar

1/4 tsp vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 350 degrees Fahrenheit and generously grease a 9 inch glass or ceramic pie plate with butter to prevent the crust from sticking.

2. Add the evaporated milk, eggs, melted butter, and white sugar to a blender jar. Blend on low speed for 15 seconds until the mixture is smooth and the sugar begins to dissolve.

3. Add the pumpkin puree, baking mix, pumpkin pie spice, cinnamon, ginger, and salt to the blender. Blend on low speed for another 20 seconds, stopping to scrape the sides once, just until the dry ingredients are fully incorporated. Do not overmix.

4. Pour the thin orange batter directly into your prepared pie plate. The batter will look very watery but it will separate correctly during baking.

5. Bake in the preheated oven for 53 minutes. The edges should be puffed and dark golden brown, and the center should still have a slight jiggle when you gently shake the plate.

6. Remove the pie from the oven and place it on a wire rack. You will hear a faint crackling sound as the hot custard begins to cool and contract.

7. Let the pie rest at room temperature for at least 30 minutes so the bottom crust layer can fully set up and the custard stops weeping.

8. Whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form. Slice the cooled pie into 8 wedges and serve with a dollop of the fresh whipped cream.

Notes

Store the baked pie covered in the refrigerator for up to 4 days or in the freezer for up to 2 months. Reheat individual slices in a 300 degree oven for 10 minutes.

You can substitute the white sugar with dark brown sugar for a deeper caramel flavor that pairs beautifully with the pumpkin.

If you do not have a blender, you can whisk the ingredients together vigorously in a large mixing bowl, making sure to whisk the baking mix in last to avoid lumps.

For a dairy free version, substitute the evaporated milk with full fat coconut milk and use melted coconut oil instead of butter.

Prep Time: 10 min
Rest Time: 30 min
Cook Time: 53 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 285 kcal
Sugar: 24 g
Sodium: 310 mg
Fat: 16 g
Saturated Fat: 9 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 110 mg