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Impossible Pumpkin Pie

A creamy, custardy pumpkin pie with natural layered texture, no crust required.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American, Autumn, Thanksgiving
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can pumpkin puree 15 oz
  • 1 can sweetened condensed milk 14 oz
  • 3 eggs large
  • 1 can evaporated milk 12 oz
  • 0.75 cup granulated sugar
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.5 tsp salt
  • 1 tsp vanilla extract

Equipment

  • Mixing bowl
  • Whisk
  • 9-inch pie dish
  • Oven

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9-inch pie dish.
  2. Whisk pumpkin puree, sweetened condensed milk, eggs, evaporated milk, sugar, cinnamon, ginger, nutmeg, salt, and vanilla until smooth.
  3. Pour mixture into prepared pie dish and tap lightly to remove air bubbles.
  4. Bake 50–60 minutes until set but slightly jiggly in the center.
  5. Cool to room temperature, then refrigerate at least 2 hours.
  6. Serve chilled or at room temperature with optional whipped cream or caramel drizzle.

Notes

Ensure eggs are at room temperature for smoother custard. Store covered in fridge for up to 4 days.