Impossible Pumpkin Pie

This is our favorite crustless Libby’s impossible pumpkin pie recipe is here! Like our Bisquick impossible pie it will become your favorite Thanksgiving pie ever! This is how to tweak the classic into a dessert with fewer carbs.

We use NO Bisquick in this crustless pumpkin pie this time, flour instead. Of course you have probably made this with a refrigerated or easy 3 ingredient pie crust, but this is better. I mean the insides are what you really want, the other is just to hold it together…but y’all don’t need that!!

Last week we shared How to Tell if a Pumpkin Pie is Done which is helpful in this case. If you have never made this filling there is a kinda’ a look you need to watch for and pull it out right away so it doesn’t dry out. Moist and tender is key to the ultimate YUM friends.

Since there is no outside you can’t watch to see when it pulls away from that but from the sides is one way. Cracking is normal, but just a bit. It’s like a whole thing, so just read the article above so you know all the things and it comes out perfectly for you. Then you can use this same filling for other things like our Pumpkin Pie Sheet Cake and more.

Ingredient Notes

You are going to want a can of pumpkin puree. Libby’s is the most popular brand but almost all grocery stores have their own brand that is literally identical. Do not use pumpkin pie filling, that is a different product.

Since there is no crust, instead you need a little bit of oomph inside the batter so it is firmer to be able to sliced easily when done. This is done with baking powder and cornstarch and all purpose flour.

You will want some light brown sugar to add sweetness as well as a bit of vanilla extract which is typical in fall baked goods.

Milk in the batter will thin it out a bit and is best if you use whole for a thicker and more moist outcome.

And then it comes to the seasonings. It is typical for what you would add if you made it the “traditional way” with some cinnamon, nutmeg and a bit of pumpkin pie spice too.

How Long to Bake Pumpkin Pie Without a Crust

When it comes to desserts who really cares about the base and sides anyway right?? Honestly for years, okay maybe my entire life, I have always scraped out the middle and eaten it with whipped cream. Throw away the rest and I may have another piece. 😉 Guilty but true. In fact you can bake this now without that outer dough in about the same time, about 1 hour.

NOW you can make what you really want without the extra, doesn’t taste like much part that never really adds much to the dish. This is baked in a silicone pan to make things easier. If you wanted to attempt this as Mini Pumpkin Pies you’d need to use ramekins or silicone muffin cups but could be done that way too.

I think the best bet to make this is to use this silicone pie pan or a 9 inch springform pan could be used but that needs to be really secure to prevent leaking.

Mini Crustless Pumpkin Pie

If you wanted to make them in individual dishes you can follow our Crustless Pumpkin Pie in Ramekins timing. These are great because they are individual portions and don’t have to be sliced at all.

Another thing you may have noticed about this is that it is a no egg pumpkin pie and doesn’t use canned evaporated milk either. If you cannot have either ingredients it is another win for the holidays. You could pour this filling into a Graham Cracker Crust for Cheesecake for another version to serve too!

How do you know when crustless pumpkin pie is done?

The finished cake should be moist in the center; not dry but not liquid either. The top should be slightly cracked and pulling away from the sides of the pan. If you test with a toothpick in the center there shouldn’t be wet batter, but moist crumbs are ideal.

Let it cool completely in the baking dish, then put it in the refrigerator covered with plastic wrap to set for 6 hours before transferring on to a pie plate. A great duo if you want to make a few to choose from is our Pumpkin Pecan Pie Recipe too.

Do you cover pumpkin pie while baking?

If baking pumpkin pie crustless like we show you here we cover it for half the time to keep the top from getting to brown and help it solidify. With a crust you should cover the edges with foil so they don’t burn before the filling is done baking.

Does Impossible pumpkin pie need to be refrigerated?

Yes you will want to cool completely and keep covered in the fridge if there are any leftovers. There are dairy products inside so you don’t want those to spoil. The texture will become too soft if left out for any length of time too so once you take a serving you should put back in for the best results.