Go Back

Impossible Pumpkin Pie

This homemade crustless impossible pumpkin pie has a soft and custard-like texture.

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

Total Time 35 minutes
Yield 6 - 8 slices


  • 2 tsp cinnamon
  • 2 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1/3 cup flour, such as spelt, oat, almond, white, sorghum, or whole wheat
  • 1/3 cup maple syrup or sugar (or sweetener of choice)
  • pinch uncut stevia OR 2 additional tbsp sugar of choice
  • 1 15-oz can pumpkin puree
  • 3/4 cup + 2 tbsp milk of choice
  • 2 tbsp oil OR omit and increase milk to 1 cup
  • 2 1/2 tsp pure vanilla extract
  • optional 1 tbsp ground flax or 2 tsp cornstarch (see note below)


  • *The pie will be a bit delicate (less firm) without the final optional ingredient, which is fine as long as you handle it with care or wish to serve it in a bowl.
    Preheat the oven to 400 F. Grease a 9-inch round pan. In a large bowl, stir together all of the ingredients (For most even results, I like to add the ingredients in the order shown in the video). Smooth into the prepared pan. Bake on the center rack 35 minutes – it will be super-soft after baking, which is what you want. Allow to cool completely before transferring, uncovered or only loosely covered, to the fridge to “set” for at least 6 hours. Slice and serve. Store leftovers covered in the fridge for 3-4 days.
    View Nutrition Facts


This pie is especially good with Coconut Whipped Cream.