Impossible Pumpkin Pie

Impossible Pumpkin Pie

107

"This is my mom's recipe that makes its own crust. It's very easy and extremely good!"
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Ingredients

1 h 15 m servings 245 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 245 kcal
  • 12%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 34.7g
  • 11%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 309 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9-inch pie pan, and set aside.
  2. Sift together the flour, baking powder, salt, cinnamon, allspice, ginger and nutmeg.
  3. In a large bowl, beat together the sugar, butter and eggs. Mix in the pumpkin, milk and vanilla. Add the sifted ingredients, and beat until smooth. Pour into the prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted in center comes out clean.

Reviews

107
  1. 134 Ratings

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Most helpful positive review

Hi! This is Betsy, who submitted this recipe that I've enjoyed my entire life. To my surprise, Mom informed me the other night that the recipe needs only HALF OF A CAN OF EVAPORATED MILK!!! Ap...

Most helpful critical review

Didn't work for me, even though I followed the recipe to the letter. Turned out rather cake-like in texture, not at all like the custard-y filling of a traditional pumpkin pie. And where was the...

Hi! This is Betsy, who submitted this recipe that I've enjoyed my entire life. To my surprise, Mom informed me the other night that the recipe needs only HALF OF A CAN OF EVAPORATED MILK!!! Ap...

GLUTEN FREE!!! I made this yesterday substituting the 1/2 c all-purpose flour with 1/4 c rice flour and 1/4 c tapioca flour as well as increasing the baking powder to 1 tsp so that my gf family ...

This recipe turned out great! My father was in heaven. It was so rich and delicious, didn't miss the traditional calorie laden crust at all. I am a vegetarian and substituted the eggs with Egg R...

I used 1/2 can of evaporated milk like the submitter had suggested. I'm not sure why people think this is cakey. Mine turned out with the exact smooth pumpkin pie texture. I agree with anothe...

I baked this pie and it turned out more "cake-like" in texture, just as others had mentioned. However, when we ate the leftovers the next day, it had much more of a pie consistency, pretty much ...

I did catch Betsy's review so I only used half a can of milk but all the other impossible pumpkin pie recipes call for a full can of milk...I guess it'll work either way. Next time, I will use t...

what an easy pie to make.. this was delicious and fun to watch bake.. everyone loved the fact that there was no crust.. after adding the whipped cream who needed the extra crust to make you full...

I tried this pie because my husband loves pumpkin pie and did not want to make a pastry shell for lack of patience that day...absolutly loved it...I only used half a can of condensed milk and it...

Didn't work for me, even though I followed the recipe to the letter. Turned out rather cake-like in texture, not at all like the custard-y filling of a traditional pumpkin pie. And where was the...