Say hello to the beautiful autumn season with a slice of impossible pumpkin pie!
This is perhaps the easiest pumpkin pie you’ll ever make. All the ingredients get tossed in a bowl to make a smooth batter, which is then poured into a pie pan and baked.
The recipe is surprisingly easy, but the result will shock you even more. Seriously, you won’t believe how magical this pie is!
While I can’t explain how the batter could transform into three magnificent pie layers, I can tell you exactly how delicious this pie is.
I’m pretty sure you’re super stoked, so let’s get started!
Impossible Pumpkin Pie
This impossible pumpkin pie has a light crust at the bottom, a dense and creamy pumpkin filling in the middle, and another thin layer of crust on top. Topped with whipped cream or a scoop of ice cream, it’s the perfect dessert for your fall celebrations.
What Is An Impossible Pie?
Popularized by Bisquick in the 1970s, an impossible pie is a pie made without a crust, yet somehow, it forms one on top and at the bottom during baking.
Where traditional pie recipes have separate instructions for preparing the crust and the filling, this one does not.
In fact, you’ll simply combine the ingredients in a bowl to create a batter, and pour it into the pan.
Somehow, something magical happens in the oven, and the batter separates to form a thin, crust-like substance on top with a creamy filling underneath, and another layer of crust at the bottom.
Sure, the crust isn’t as flaky or buttery as a traditional pie crust. But, considering how insanely easy the procedure is, you really can’t complain!
Why Is It Called An Impossible Pie?
I can think of two reasons. The first is the magical phenomenon that is the separating of the batter into three beautiful layers. The second is that it’s impossibly easy to make.
How to Make Impossible Pie
It doesn’t take magic to make the impossible possible. In fact, the recipe is super simple!
Start by preheating your oven to 350 degrees Fahrenheit. Grease a 9-inch deep pie plate with butter or cooking spray. This will make it easy for the slices to come right off.
Prepare the dry ingredients. In a bowl, sift together the flour, baking powder, salt, and spices. Set aside.
Then, beat together the sugar, butter, and eggs until combined. Beat in the pumpkin puree, evaporated milk, and vanilla until the mixture is smooth.
Pour the dry mixture into the wet ingredients and beat just until you no longer see streaks of flour.
Pour the batter into the prepared pie pan and bake for 50 to 55 minutes. Do not be tempted to go beyond 350 degrees Fahrenheit to speed up the process. This will only result in a dry, over-baked pie.
To test for doneness, give the pan a little jiggle. While the edges should be nice and dry, the middle should still be a little wobbly. Also, the middle will be inflated, but that’s okay, it will flatten in time.
Let the pie cool to room temperature. This will take more or less an hour. Sadly, you can’t slice into it just yet. It needs more time to set, so let it chill in the fridge for at least 3 hours.
When the wait is over, use a sharp knife to make smooth, clean pie slices. Top with whipped cream or ice cream and enjoy!
Tips for the Best Pie
- You can replace the four individual spices with pumpkin pie spice.
- For a sweeter pumpkin pie, replace the sugar and evaporated milk with sweetened condensed milk.
- I used canned pumpkin puree for this recipe. Any brand works, but I personally prefer Libby’s. I find it has the best color, flavor, and texture overall.
- Fresh pumpkin puree works, too. It’s an extra step, but you can definitely taste the difference. Here’s a tip: roast the pumpkin before you puree. It develops a deeper, sweeter flavor that’ll make the pie taste more sublime. Here’s how:
- Preheat the oven to 350 degrees Fahrenheit. Cut the pumpkin and half, and remove the seeds and pulp. Cover the halves with foil.
- Bake, foil side up, for 1 hour.
- Scrape out the flesh with a fork and puree in a blender. Strain with a sifter to rid of stringy bits.
- Use room temperature ingredients. The eggs, butter, and puree will mix much more easily when at room temperature.
- To avoid cracks on the surface of the pie, whisk the filling vigorously until the mixture is nice and smooth. Also, don’t go beyond 350 degrees Fahrenheit for the oven temperature.
- Do not overbake the pie. Check for doneness as early as 40 minutes into baking. If the top starts to brown too early, loosely cover the pan with aluminum foil.
- Don’t underbake it, either. Taking it out of the oven early will cause cracks down the center.
- Do not use the toothpick test when checking for doneness, as this can cause the pie to crack in the middle. Give it a jiggle, instead. The center will still be wobbly, but the edges should already be dry.
- Let the pie cool in the fridge for at least 3 hours before slicing. This pie needs time to set, otherwise, you’ll only get a runny mess.
- Serve the pie with a dollop of whipped cream or a scoop of vanilla ice cream. Yum.
- Refrigerate pie, covered in plastic wrap or foil, for up to 3 to 4 days.
- To freeze the pumpkin pie, first, let it cool completely. Double wrap it in plastic wrap and aluminum foil, and place in a freezer-safe bag. Freeze for up to 3 months. Defrost in the fridge for 1 to 2 days or at room temperature for 2 to 3 hours before serving.
You can do the same method, but first, slice the pie and wrap individual slices. This way, it’s much easier to take out individual portions.
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