Best Impossible Pumpkin Pie Recipe — Homemade, Simple & Delicious

 

This Impossible Pumpkin Pie from scratch is a cozy holiday classic made easy. With a creamy pumpkin filling, warm spices, and a tender crust that forms as it bakes, this recipe delivers all the flavor of a traditional pumpkin pie without the fuss. Perfect for Thanksgiving, Christmas, or any autumn gathering, it’s simple, nostalgic, and sure to become a family favorite.

If you are a person who struggles with making pastry, then this is the perfect pie for you!

Impossible pies are not technically pies . . . but rather velvety smooth custard desserts that separate into a thin crust like bottom and a rich flavorful topping . . .  baked in a pie dish and shaped like a pie.

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Normally impossible pies employ the use of a baking mix but this recipe doesn't. It uses a mix of flour, baking powder and warm baking spices, which are beaten into a rich pumpkin and egg custard mixture

I will be the first one to admit that when I was a child, pumpkin pie was not a favorite of mine. I am not sure why that was. As an adult I have come to really enjoy it. There is something about that velvety pumpkin custard, infused with warm baking spices that just speaks to me of comfort and home sweet home. 

This version is especially rich and velvety with a dense creamy and beautifully spiced custard. It makes your home smell amazing while it is baking. Topped with some whippy cream to serve, it is quite, quite delicious.

Beat, pour and bake. Pie doesn't get much easier than this! Nobody but you need   know just HOW easy this really was.

 

INGREDIENTS NEEDED

TO MAKE

IMPOSSIBLE PUMPKIN PIE (FROM SCRATCH)

Aside from the tinned pumpkin, there is nothing complicated about this.

• 70g plain flour (1/2 cup)
• 3/4 tsp baking powder
• 1/8 tsp salt
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 150g caster sugar (3/4 cup)
• 3 TBS butter, softened
• 2 large free range eggs
• 1 (425g) tin of pureed pumpkin (15-oz tin)
• 250ml single cream (1 cup light cream)
• 1 TBS pure vanilla extract
•  lightly sweetened whipped cream to serve

 

Make sure your spices are fresh and in-date before you begin. Old spices don't pack as much of a flavor impact and can make the end result taste stale.

Make sure you use tinned pureed pumpkin NOT pumpkin pie filling. The two are not the same. Pureed pumpkin has only pumpkin in it and nothing else added.

The cream adds a lovely texture. Single cream is the same as half and half. You can also use evaporated milk, undiluted, in it's place.

 

HOW TO MAKE

IMPOSSIBLE PUMPKIN PIE (FROM SCRATCH)

This is really a very easy pie to make. 

1. Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a 9-inch pie glass pie plate really well with butter. Set aside. (Don't skip buttering it ad I mean really generously so that it will not stick.)
2. Sift together (in a small bowl) the flour, baking powder, salt, cinnamon, allspice, ginger and nutmeg. (Don't skip this step. It ensures a lump free pie and also means that your spices will be evenly dispersed throughout the pie.)
3. Cream together the butter and sugar.  Beat in the eggs.  Stir in the pumpkin, cream and vanilla.  Stir in the dry ingredients, beating them in well until the mixture is smooth.  Pour the mixture into the prepared pie dish. (I use an electric hand mixer to do this.)
4. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely on a wire rack and then chill for several hours prior to cutting into wedges to serve.  Garnish with whipped cream to serve. (I like to bake it the day before and leave it overnight in the refrigerator to really set up well and give nice firm slices.)

 

HINTS AND TIPS FOR THE BEST PIE

• Read the recipe through several times before beginning to familiarize yourself with ingredients, equipment and steps needed to make.
• Assemble all of your ingredients before you begin. That way you won't accidentally leave anything out.
• Butter your pie dish really well before adding the pie filling to ensure easy removal of the pie once baked and cooled.
• To ensure a lump free pie sift all of the dry ingredients together before mixing them into the remaining ingredients.
• The pie is done when the tip of a knife is inserted near the center and comes out clean.

 

HOW TO SERVE 

IMPOSSIBLE PUMPKIN PIE FROM SCRATCH

I highly recommend serving this pie with whipped cream (from scratch) or Aerosol whipped real cream. You could also top it with a dollop of Cool Whip if you like. 

I think it would also be very nice with a scoop of vanilla ice cream on top.

  

FREQUENTLY ASKED QUESTIONS

CAN THIS BE MADE AHEAD OF TIME?

I wouldn't make this pie much more than 2 days ahead of time.

HOW LONG WILL THIS PIE KEEP?

This pie will keep refrigerated for 3 to 4 days.

CAN I MAKE THIS PIE GLUTEN FREE?

As there is really only 1/2 cup of flour in the recipe, I do not see why you can't make it gluten free. Simply substitute a one for one gluten free flour for the regular flour in the recipe.

CAN THIS RECIPE BE CUT IN HALF?

Yes, absolutely. Cut the recipe in half and use an 6-inch pie dish.  It will be done sooner, however. Start checking it at 35 to 40 minutes. A knife inserted near the center should come out clean.

CAN THIS PIE BE FROZEN?

You can certainly freeze it without the whipped topping. Cool the pie completely. Wrap in plastic wrap and then in a layer of aluminum foil. Label and date. Freeze until solid. It will keep frozen for two to three months.  To serve, thaw overnight in the refrigerator. Make some whipped cream to dollop on top and serve!

 

A FEW MORE

PUMPKIN PIES TO ENJOY

If it isn't a holiday meal without pumpkin pie, then you might also enjoy the following options!

SHEET PAN PUMPKIN PIE -  You know how much I love Sheet Pan Meals. Sheet Pan Desserts are even better!  This is a small batch version which makes an 8-inch square pie. It has a beautiful velvety texture with a flavor that is rich and full.  Making it with cream probably added to the richness and creaminess of the end result. You can't go wrong with this one.

PECAN CRUMB PIE - This pie is nicely spiced with a buttery oatmeal cookie crust and topping. In a way it is like a large pecan and oatmeal cookie stuffed with pumpkin pie! This is incredibly moreish and delicious. Very different than your usual pumpkin pie.

   

This pie needs nothing more than a garnish of softly whipped cream to lift it to perfection! 

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Yield: 8

Author: Marie Rayner

Impossible Pumpkin Pie

Perhaps one of the easiest pumpkin pies you will ever make. Simply stir everything together and bake.  It magically forms a light crust on the bottom as it bakes, with a dense, creamy and beautifully spiced pumpkin filling

ingredients:

• 70g plain flour (1/2 cup)
• 3/4 tsp baking powder
• 1/8 tsp salt
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 150g caster sugar (3/4 cup)
• 3 TBS butter, softened
• 2 large free range eggs
• 1 (425g) tin of pureed pumpkin (15-oz tin)
• 250ml single cream (1 cup light cream)
• 1 TBS pure vanilla extract
•  lightly sweetened whipped cream to serve

instructions:

How to cook Impossible Pumpkin Pie

1. Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a 9 inch pie glass pie plate really well with butter. Set aside.
2. Sift together (in a small bowl) the flour, baking powder, salt, cinnamon, allspice, ginger and nutmeg.
3. Cream together the butter and sugar.  Beat in the eggs.  Stir in the pumpkin, cream and vanilla.  Stir in the dry ingredients, beating them in well until the  mixture is smooth.  Pour the mixture into the prepared pie dish.
4. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted in the centre comes out clean. Allow to cool completely on a wire rack and then chill for several hours prior to cutting into wedges to serve.  Garnish with whipped cream to serve.

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Sheet Pan Pumpkin Pie.

 

 

Pumpkin Crumb Pie. 

 

Maple Pumpkin Pie. 

You are now spoilt for choice!!  I highly recommend them all!