Impossible Pumpkin Pie II: The Easiest Pumpkin Pie You’ll Ever Make!
Pumpkin pie is a quintessential fall dessert, evoking images of cozy gatherings and the comforting aroma of warm spices. But let’s face it, sometimes the thought of making a traditional pie crust can be a little daunting. That’s where the Impossible Pumpkin Pie II comes to the rescue! This recipe eliminates the need for a crust altogether, creating a smooth, custardy pumpkin pie that’s incredibly easy to make and tastes absolutely divine.
This “Impossible” pie magically forms its own crust while baking, thanks to a clever combination of ingredients. The result is a silky-smooth, rich pumpkin pie that’s perfect for Thanksgiving, holiday gatherings, or simply a cozy night in. Plus, it’s so simple that even novice bakers can achieve perfect results.
## Why is it called “Impossible”?
The name comes from the seemingly impossible way the pie forms its own crust. The batter, when poured into the pie plate, appears to be completely liquid. However, during baking, the ingredients separate and settle, creating a delicate, golden-brown crust at the bottom of the pie. This magic trick is what makes this recipe so unique and appealing.
## What Makes This Recipe Special (Impossible Pumpkin Pie II vs. Original)?
You might be wondering why this is called “Impossible Pumpkin Pie II”. There are many versions of the crustless pumpkin pie floating around. This recipe builds upon the original by tweaking the ingredients and baking method for a slightly richer, more flavorful pie with an even better texture. Here’s what makes it stand out:
* **Increased Pumpkin Puree:** We’ve bumped up the amount of pumpkin puree for a more intense pumpkin flavor.
* **Brown Sugar Boost:** Adding brown sugar alongside granulated sugar adds depth of flavor and a subtle caramel note.
* **Extra Spices:** A touch more cinnamon, ginger, and nutmeg enhances the warm, comforting spice profile.
* **Slightly Longer Baking Time:** This ensures the pie is fully set and the “crust” is properly formed.
## Ingredients You’ll Need
Before you start, gather these simple ingredients:
* **1 1/2 cups (360ml) Milk:** Whole milk or 2% milk works best for a creamy texture. Evaporated milk can also be used for a richer flavor, but adjust the liquid accordingly.
* **3 large Eggs:** Eggs provide structure and richness to the pie.
* **1 cup (120g) All-Purpose Flour:** This is the base of the “crust” and helps to bind the ingredients.
* **1 1/2 cups (340g) Granulated Sugar:** Provides sweetness and helps with the pie’s structure.
* **1/4 cup (50g) Packed Light Brown Sugar:** Adds depth of flavor and a hint of caramel.
* **1 (15 ounce) can (425g) Pumpkin Puree:** Make sure to use pumpkin puree, not pumpkin pie filling, which already contains spices and sugar.
* **4 tablespoons (56g) Unsalted Butter, melted:** Adds richness and helps create a tender “crust”.
* **1 teaspoon Ground Cinnamon:** A classic pumpkin pie spice.
* **1/2 teaspoon Ground Ginger:** Adds warmth and a subtle spicy note.
* **1/4 teaspoon Ground Nutmeg:** Enhances the overall spice profile.
* **1/4 teaspoon Ground Cloves (Optional):** Adds a warm, pungent flavor (use sparingly!).
* **1 teaspoon Vanilla Extract:** Enhances the overall flavor and adds a touch of sweetness.
* **1/2 teaspoon Salt:** Balances the sweetness and enhances the other flavors.
## Equipment You’ll Need
* **9-inch Pie Plate:** A standard pie plate is perfect for this recipe. Glass or ceramic works best.
* **Large Mixing Bowl:** For mixing the batter.
* **Whisk:** To combine the ingredients smoothly.
* **Measuring Cups and Spoons:** For accurate measurements.
* **Oven:** Preheated to 350°F (175°C).
## Step-by-Step Instructions
Now, let’s get baking! Follow these easy steps for a perfect Impossible Pumpkin Pie II:
**Step 1: Prepare the Pie Plate**
* Lightly grease a 9-inch pie plate with butter or cooking spray. This will help prevent the pie from sticking.
**Step 2: Combine the Wet Ingredients**
* In a large mixing bowl, whisk together the milk, eggs, and melted butter until well combined.
**Step 3: Add the Dry Ingredients**
* In the same bowl, add the flour, granulated sugar, brown sugar, pumpkin puree, cinnamon, ginger, nutmeg, cloves (if using), vanilla extract, and salt.
**Step 4: Whisk Until Smooth**
* Whisk the ingredients together until the batter is completely smooth and there are no lumps of flour remaining. Be careful not to overmix.
**Step 5: Pour into the Pie Plate**
* Pour the batter into the prepared pie plate. It will be quite liquid, which is perfectly normal.
**Step 6: Bake the Pie**
* Bake in the preheated oven for 50-60 minutes, or until the pie is set around the edges but still slightly jiggly in the center. The “crust” should be golden brown.
**Step 7: Cool Completely**
* Remove the pie from the oven and let it cool completely on a wire rack. As it cools, the pie will continue to set and the center will firm up.
**Step 8: Refrigerate (Optional)**
* For best results, refrigerate the pie for at least 2 hours before serving. This will allow the flavors to meld and the pie to set completely.
**Step 9: Serve and Enjoy!**
* Slice the pie and serve it chilled or at room temperature. Garnish with whipped cream, a sprinkle of cinnamon, or a drizzle of caramel sauce, if desired.
## Tips for the Perfect Impossible Pumpkin Pie II
* **Don’t Overmix:** Overmixing the batter can result in a tough pie. Mix just until the ingredients are combined.
* **Use Room Temperature Eggs:** Room temperature eggs incorporate more easily into the batter and help create a smoother texture.
* **Check for Doneness:** The pie is done when the edges are set and the center is slightly jiggly. A toothpick inserted into the center should come out with moist crumbs attached, not wet batter.
* **Cool Completely:** Allow the pie to cool completely before slicing. This will prevent it from falling apart.
* **Refrigerate for Best Results:** Refrigerating the pie for a few hours will allow the flavors to meld and the texture to improve.
* **Prevent Over-Browning:** If the crust starts to brown too quickly, you can tent the pie with aluminum foil during the last 15-20 minutes of baking.
* **Spice it Up:** Feel free to adjust the spices to your liking. Add a pinch of ground cloves, allspice, or cardamom for a unique flavor twist.
* **Add a Topping:** Whipped cream, a sprinkle of cinnamon, a drizzle of caramel sauce, or chopped nuts all make delicious toppings for this pie.
## Variations and Add-ins
* **Chocolate Chip Pumpkin Pie:** Fold in 1/2 cup of chocolate chips into the batter before pouring it into the pie plate.
* **Pecan Pumpkin Pie:** Sprinkle 1/2 cup of chopped pecans over the batter before baking.
* **Maple Pumpkin Pie:** Substitute 1/2 cup of the granulated sugar with maple syrup.
* **Coconut Pumpkin Pie:** Add 1/2 cup of shredded coconut to the batter.
* **Espresso Pumpkin Pie:** Add 1 teaspoon of instant espresso powder to the batter for a coffee-infused flavor.
* **Bourbon Pumpkin Pie:** Add 1-2 tablespoons of bourbon to the batter for a boozy kick. (Add Bourbon after the pie is cooked to avoid burning the alcohol content)
## Serving Suggestions
This Impossible Pumpkin Pie II is delicious on its own, but it’s even better with a few simple accompaniments:
* **Whipped Cream:** A classic topping for pumpkin pie.
* **Vanilla Ice Cream:** A cool and creamy complement to the warm spices.
* **Caramel Sauce:** Adds a touch of sweetness and richness.
* **Chopped Nuts:** Pecans, walnuts, or almonds add a crunchy texture.
* **Cinnamon:** A sprinkle of cinnamon enhances the warm spice profile.
* **Fresh Fruit:** A few berries or slices of apple or pear add a touch of freshness.
## Make-Ahead Tips
This pie can be made a day or two in advance. Simply bake the pie as directed, let it cool completely, and then refrigerate it until ready to serve. This is a great way to save time when you’re preparing for a holiday gathering.
## Storage Instructions
Store leftover pie in the refrigerator for up to 3-4 days. Cover it tightly with plastic wrap or store it in an airtight container to prevent it from drying out.
## Frequently Asked Questions (FAQs)
* **Can I use a different type of milk?**
* Yes, you can use 2% milk, evaporated milk, or even a non-dairy milk alternative like almond milk or soy milk. However, the texture and flavor of the pie may be slightly different.
* **Can I use pumpkin pie filling instead of pumpkin puree?**
* No, pumpkin pie filling already contains spices and sugar, which will alter the taste of the pie. It’s best to use plain pumpkin puree.
* **My pie cracked on top. What did I do wrong?**
* Cracking can occur if the pie is overbaked or if the oven temperature is too high. Make sure to check the pie for doneness after 50 minutes and tent it with aluminum foil if it starts to brown too quickly.
* **My pie is too jiggly in the center. Is it done?**
* The pie should be slightly jiggly in the center when it’s done. It will continue to set as it cools. If it’s excessively jiggly, bake it for a few more minutes.
* **Can I freeze this pie?**
* Yes, you can freeze this pie. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before serving.
## The Bottom Line
The Impossible Pumpkin Pie II is a game-changer for anyone who loves pumpkin pie but doesn’t want to deal with the hassle of making a crust. It’s incredibly easy to make, uses simple ingredients, and delivers a delicious, custardy pumpkin pie that’s perfect for any occasion. So, ditch the crust and give this recipe a try – you won’t be disappointed! It’s a fantastic shortcut to pumpkin pie perfection.
## Recipe Card
**Impossible Pumpkin Pie II**
**Prep Time:** 10 minutes
**Cook Time:** 50-60 minutes
**Total Time:** 1 hour – 1 hour 10 minutes
**Servings:** 8
**Ingredients:**
* 1 1/2 cups (360ml) Milk
* 3 large Eggs
* 1 cup (120g) All-Purpose Flour
* 1 1/2 cups (340g) Granulated Sugar
* 1/4 cup (50g) Packed Light Brown Sugar
* 1 (15 ounce) can (425g) Pumpkin Puree
* 4 tablespoons (56g) Unsalted Butter, melted
* 1 teaspoon Ground Cinnamon
* 1/2 teaspoon Ground Ginger
* 1/4 teaspoon Ground Nutmeg
* 1/4 teaspoon Ground Cloves (Optional)
* 1 teaspoon Vanilla Extract
* 1/2 teaspoon Salt
**Instructions:**
1. Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie plate.
2. In a large mixing bowl, whisk together the milk, eggs, and melted butter.
3. Add the flour, granulated sugar, brown sugar, pumpkin puree, cinnamon, ginger, nutmeg, cloves (if using), vanilla extract, and salt.
4. Whisk until the batter is smooth.
5. Pour the batter into the prepared pie plate.
6. Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
7. Cool completely on a wire rack.
8. Refrigerate for at least 2 hours before serving (optional).
9. Serve with whipped cream, a sprinkle of cinnamon, or a drizzle of caramel sauce.
**Enjoy!**