Impossible Pumpkin Pie

Impossible Pumpkin Pie

Betsy 0

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

Ingredients 1 h 15 m {{adjustedServings}} servings 245 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • 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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  • Prep

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  • Ready In

  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.
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Reviews 107

  1. 134 Ratings


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!!!


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!


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.