5 Ingredient Impossible Pumpkin Pie
This impossible pumpkin pie is the easiest pumpkin pie. Add all the ingredients and blend for a few seconds and then pour into a baking dish to bake. The pie forms its own crust as it bakes so you don't need to make a separate crust.
Ingredients
- 3/4 cup (159 g) pumpkin puree
- 2 large eggs
- 3/4 cup (6 fl oz/ 177 ml) heavy cream
- 3/4 cup (145 g) sugar
- 1/2 cup (64 g) self-rising flour or Bisquick
Instructions
- Preheat the oven to 350°F (177°C). Grease a 9-inch pie pan with non-stick cooking spray. You can also use a slightly smaller 9 inch pie pan. See note section for more details.
- Add all ingredients to a blender. (If adding pumpkin pie spice, add it at this time). Blend on medium speed for about 15-20 seconds until everything is mixed. You can also use a food processor but it may take slightly longer.
- Pour batter into your prepared pie pan.
- Bake for about 40-50 minutes or until the center of the pie is set. Let pie cool for about 30 minutes at room temperature. Then place into the fridge to cool and set for a few hours before cutting. If desired, you can decorate the surface of the pie with whipped cream or Cool Whip before serving. I piped homemade whipped cream and sprinkled some cinnamon on top.
Notes
- If you prefer a more classic American pumpkin pie flavor you can add 1 tsp pumpkin pie spice to the recipe.
- This recipe has a very thin crust layer. It is not like traditional crust. See the Pie Texture section of the post for more details on what to expect.
- The pie does not bake up that thick so you can use a slightly smaller 9 inch pie pan. I used a Staub 9-inch pie pan (Amazon | Target | Walmart)* which measures 9 inches on top but is about 7.5 inches at the bottom.
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
Serving: 1slice, Calories: 162kcal, Carbohydrates: 25g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Sodium: 84mg, Fiber: 0.4g, Sugar: 19g, NET CARBS: 25
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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