Impossible Pumpkin Pie

Recipe By Betsy
Rating
Published Jun 30th
Prep 25m Cook 50m Additional - Ready In 1h 15m
Servings 8 servings Calories 244.5

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

Recipe Ingredients

  • ¾ cup white sugar
  • 3 tablespoons butter, softened
  • 2 eggs, beaten
  • 1 (15 ounce) can pumpkin puree
  • 1 (12 fluid ounce) can evaporated milk
  • 2 teaspoons vanilla extract
  • ½ cup all-purpose flour
  • ¾ teaspoon baking powder
  • ⅓ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease one 9-inch pie pan, and set aside.
  2. 2 Sift together the flour, baking powder, salt, cinnamon, allspice, ginger and nutmeg.
  3. 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. 4 Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted in center comes out clean.

Nutrition Facts

  • Calories 244.5
  • Carbohydrate 34.7 g
  • Cholesterol 71.7 mg
  • Fat 9.5 g
  • Fiber 2 g
  • Protein 6.3 g
  • Saturated Fat 5.4 g
  • Sodium 309.2 mg
  • Sugar 25.6 g

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Reviews

  1. Kristy Guillotte Jan 4, 2011 07:42 PM
    Great pumpkin pie, love that there's no crust!
  2. Betty Crocker Mar 22, 2008 01:48 AM
    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 - Read more ...
  3. Deb_the_Baker Sep 28, 2007 11:25 PM
    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 came out perfect. I took it to work for a potluck and it was a rave! but of - Read more ...
  4. IMVINTAGE Nov 2, 2006 04:21 PM
    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 - Read more ...
  5. FREYAUSA Oct 16, 2006 08:17 PM
    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.) - Read more ...
  6. BETSYSEMMENS Dec 6, 2005 03:41 AM
    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 - Read more ...
  7. TIMID66 Jan 6, 2004 01:07 PM
    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 - Read more ...
  8. ToniaRenee Feb 15, 2003 06:13 PM
    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 - Read more ...
  9. BROWNIEBAKER Nov 28, 2002 06:33 AM
    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. - Read more ...
  10. Sherry Oct 13, 2002 02:29 AM
    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 - Read more ...
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