Impossible Pumpkin Pie

Prep Time
Cook Time
1h 5m
Ready In

"I first found this recipe on a blog - Sugar and Soul. When I went to make it, I realized I was out of ginger so I doubled the nutmeg. I also changed up a couple of other things. It turned out perfect even with my changes. I had a slice both warm and cold...cold was better but it was good both ways. And I didn't miss the crust at all. I could see doubling the recipe and baking it in a 9x13 pan for Thanksgiving next year. It would be easier than having multiple pies for a crowd."

Original recipe yields 8 servings


  • Serving Size: 1 (130.1 g)
  • Calories 197.7
  • Total Fat - 6.8 g
  • Saturated Fat - 3.8 g
  • Cholesterol - 66.6 mg
  • Sodium - 123.2 mg
  • Total Carbohydrate - 30.4 g
  • Dietary Fiber - 0.7 g
  • Sugars - 21.9 g
  • Protein - 4.1 g
  • Calcium - 90 mg
  • Iron - 0.9 mg
  • Vitamin C - 4.8 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350 degrees F. Grease a 9-inch pie pan with butter or spray with cooking spray.

Step 2

Sift together the flour, baking powder, salt, and spices into a medium bowl. Stir in sugar.

Step 3

In a separate large bowl, gently beat together the butter, and eggs. Mix in the pumpkin, milk and vanilla.

Step 4

Mix in the flour mixture and beat until smooth, then pour into the prepared pie dish.

Step 5

Bake for 50 - 55 minutes until toothpick comes clean from center. Allow the pie to cool completely. Pie will be domed in the middle when first removed from the oven but will settle.

Step 6

Slice and serve, topping with your favorite whipped topping if preferred.

Tips & Variations

  • Sifter
  • Pie plate