Impossible Pumpkin Pie (Crustless)

📜 Collection: Patsy Collection | ✍️ Attribution: Unknown | 📂 Category: Desserts A magical crustless pie from Patsy’s collection that creates its own layers as it bakes! This Impossible Pie features a smooth, spiced pumpkin custard with a built-in graham cracker base.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
15 mins	50 mins	2 hours	One 9-inch pie

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🔪 Key Equipment

• 9-inch pie plate
• Large mixing bowl
• Blender or wire whisk
• Wire cooling rack

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Ingredients

Measurements	Ingredients	Prep / Notes
1 (16 oz) Can	Solid Pack Pumpkin	Puree
1 (12 oz) Can	Evaporated Skim Milk	Chilled or room temperature
2	Eggs	Whole
2	Egg Whites	Separate
3/4 Cup	Sugar	Granulated
1 tsp	Ground Cinnamon	Standard grind
1/4 tsp	Ground Allspice	Standard grind
1/4 tsp	Ground Ginger	Standard grind
1/8 tsp	Salt	Fine
1/2 Cup	Graham-cracker Crumbs	Or vanilla wafer crumbs
As needed	Whipped Cream	For serving

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Instructions

Step 1: Prep and Mix Custard

1. Preheat oven to 325°F (165°C). Spray a 9-inch pie plate with non-stick cooking spray.
2. In a large bowl, combine the 1 (16 oz) can solid pack pumpkin, 1 (12 oz) can evaporated skim milk, 2 whole eggs, and 2 egg whites. Mix with a blender or whisk until smooth and well incorporated.

Step 2: Add Dry Ingredients and Bake

3. Stir in the 3/4 cup sugar, 1 tsp ground cinnamon, 1/4 tsp ground allspice, 1/4 tsp ground ginger, 1/8 tsp salt, and 1/2 cup graham-cracker crumbs until just combined.
4. Pour the mixture into the prepared pie plate.
5. Bake for 45 to 55 minutes, or until a knife inserted near the center comes out clean and the center is fully set.

Step 3: Cool and Serve

6. Let the pie cool completely on a wire rack for at least 2 hours until it firms up.
7. Serve chilled or at room temperature, topped with whipped cream if desired.

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💡 Make-Ahead & Storage: Store the cooled pie covered in the refrigerator for up to 3-4 days before serving.

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Original Recipe Scan