Impossible Pumpkin Pie Recipe

Reviews More Reviews

Most Helpful Positive Review

Dec 05, 2005

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!!! Apparently, you all seem to get good results with a whole can, and I have, too, but try it next time with half a can for a denser texture. If you double the recipe, make sure to use only ONE CAN!!!! Enjoy! Oh, and it IS great for breakfast! I agree!!!

—BETSYSEMMENS

See full review »

Most Helpful Critical Review

Nov 27, 2002

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 crust everyone talks about? All I had was what I get on the outside of a loaf of pumpkin bread. Very disappointing. I'd rather go to a little more trouble and make a traditional pumpkin pie.

—BROWNIEBAKER

See full review »

125 Ratings

See other versions of this recipe!

Oct 16, 2006

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 could have a fall treat. (My kids love pumpkin pie but I hate making and rolling out crusts.) Also, following suggestions made by others, I did use the entire 12 oz can of evaporated milk (rather than half), pumpkin pie spice for all the others and threw it all together in the blender and blended for 1 minute. It could NOT get easier than this and it turned out delicious!

—FREYAUSA

See full review »

Jan 06, 2004

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 Replacer and it still came out perfectly. I also experimented with a variation on this recipe. Instead of using evaporated milk I used an 8 oz block of light cream cheese. To make the cream cheese easier to blend in I used just enough evaporated milk to make it a bit more fluid, about a 1/4 cup. This substitution made for a denser pie, but the "crust" was more evident and it tasted like a pumpkin cheesecake. It was one of my better experiments.

—TIMID66

See full review »

Mar 21, 2008

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 another reviewer who said the "crust" is more like a breadcrust. I had no problem baking this in an 8" springform pan and the whole thing keeping its shape when inverted. Actually, the outside looked kind of dry and it did worry me, but the taste was heavenly (and low fat)!!!

—Betty Crocker

See full review »

Feb 15, 2003

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 like regular pumpkin pie without the crust. If I made this again, I would definitely prepare it a day ahead of time.

—ToniaRenee

See full review »

Nov 02, 2006

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 the full can & see which is best for us. I used 3 tsp of pumpkin pie mix for the other spices. After it cooked, my first thought was, "Dang! They were right... it is much more like cake than a pie." But that was in appearance only. The "crust" (don't expect much...it is really only a thin cakey layer) forms on the top but underneath, it is very much like pumpkin pie filling. Hubby & I both preferred it over a traditional pumpkin pie w/ crust. Served it w/ a dollop of whipped cream. Thanks Betsy!

—IMVINTAGE

See full review »

Oct 12, 2002

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 fuller... I will make this pie again for sure, it had the right taste and texture.. I used 3 teaspoons of pumpkin pie spice and it was perfect..

—Sherry

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Impossible Pumpkin Pie II

Pumpkin Impossible Pie

Impossible Pumpkin Pie I

Mom's Pumpkin Pie

Sugarfree Pumpkin Pie

Pumpkin Pie V

Sara's Pumpkin Pie

Sugarless Pumpkin Pie II

Pumpkin Pie I

Pumpkin Pie III

ADVERTISE WITH US

Nutrition

Calories
245 kcal
12%

Carbohydrates
34.7 g
11%

Cholesterol
78 mg
26%

Fat
9.5 g
15%

Fiber
2 g
8%

Protein
6.3 g
13%

Sodium
309 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Impossible Pumpkin Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 245
Calories from Fat: 85

% Daily Value *
Total Fat 9.5g 15 %
Saturated Fat 5.4g 27 %
Cholesterol 78mg 26 %
Sodium 309mg 12 %
Potassium 287mg 8 %
Total Carbohydrates 34.7g 11 %
Dietary Fiber 2g 8 %
Protein 6.3g 13 %
** Sugars 25.6g
Vitamin A 172 %
Vitamin C 5 %
Calcium 22 %
Iron 15 %
Thiamin 11 %
Niacin 16 %
Vitamin B6 5 %
Magnesium 10 %
Folate 17 %

* 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.