You know, there are some recipes that just feel like a warm hug from the inside out. This opossum pie is one of those for me. It’s funny, the name alone can make people do a double-take, but trust me, once you try it, you’ll understand why I’ve been making this What is an opossum pie? for my family for years. It’s got this incredible, comforting flavor profile that’s somehow both familiar and excitingly new. I actually got this recipe from my Aunt Carol, who swore by it for potlucks because it was always the first thing to disappear. It’s kind of like a really elevated, moist spiced cake with a delightful crumble topping, but with a secret ingredient that adds an amazing depth of flavor and that perfect tender crumb. If you’ve ever loved a really good Zucchini Bread or a moist carrot cake, you’re going to be head over heels for this. It’s one of those dishes that doesn’t demand hours in the kitchen but delivers so much more than you’d expect.

What is opossum pie?

So, let’s talk about that name! “Opossum Pie” might sound a little wild, but it’s actually a charming, old-fashioned moniker for a dessert that’s incredibly comforting and surprisingly simple. Think of it as a delicious, moist cake-like confection with a wonderfully spiced filling and often a streusel-style topping. The “opossum” part? It’s said to come from the way the filling sometimes peeks out, like a little critter hiding. But honestly, the real magic is in the texture and the comforting flavors. It’s not about the animal at all, it’s about a delightful, homey dessert that’s been a favorite for generations. It’s essentially a baked treat that’s robust enough to hold up to a rich, spiced filling and bakes into a tender, never-dry cake. It’s the kind of recipe that feels rustic and special all at once, and the fact that it’s so straightforward to put together is just the cherry on top.

Why you’ll love this recipe?

There are so many reasons why this opossum pie has become a staple in my kitchen, and I just know you’re going to fall in love with it too! First off, let’s talk about the flavor. It’s a symphony of warm spices – cinnamon, nutmeg, and a hint of cloves – that just wrap you in comfort. The base is incredibly moist and tender, thanks to a secret ingredient I’ll share in a bit, and it pairs perfectly with the slightly tangy, sweet filling that has a beautiful texture all its own. And the simplicity? Oh, it’s a lifesaver! I can whip this up on a weeknight when I’m short on time but still want something truly delicious for dessert or even a special breakfast. It doesn’t require any fancy techniques or ingredients you can’t find at your local grocery store. Plus, it’s incredibly cost-efficient. You probably already have most of the ingredients in your pantry! What I love most is its versatility. You can serve it warm as a cozy dessert with a dollop of whipped cream or Ice Cream, or even enjoy a slice with your morning coffee. It’s a crowd-pleaser that always gets rave reviews. I’ve made it for family gatherings, bake sales, and even just for a quiet evening at home, and it never fails to impress. It’s one of those recipes that makes you feel like a baking pro without all the fuss.

How do I make opossum pie?

Quick Overview

This opossum pie comes together surprisingly fast, which is why I adore it. We’ll start by mixing up a simple batter, then preparing a luscious spiced filling, and finally, we’ll layer them together and bake until golden and fragrant. It’s a straightforward process that involves mixing, layering, and baking, making it incredibly accessible even for beginner bakers. The beauty of this pie is that it’s forgiving, and the results are always worth it.

Ingredients

For the Main Batter:
This is what gives the pie its wonderfully moist and tender texture. I always use all-purpose flour, but if you’re feeling adventurous, you could experiment with a gluten-free blend, though I haven’t tested that personally! Make sure your baking soda and baking powder are fresh for the best lift.

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon lemon juice, let stand for 5 minutes)
1 cup grated zucchini, finely squeezed to remove excess moisture (this is key!)

For the Filling:
This is where the real magic happens, creating that wonderful spiced, slightly jammy layer. Using good quality spices makes a noticeable difference here.

1 cup packed light brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 tablespoon lemon juice
1/4 cup chopped pecans or walnuts (optional, but highly recommended for texture!)

For the Glaze:
A simple glaze adds that perfect touch of sweetness and shine. I prefer it just slightly drizzly, but you can adjust the liquid to make it thicker or thinner.

1 cup powdered sugar
2-3 tablespoons milk or half-and-half
1/2 teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our oven ready. Preheat it to 350°F (175°C). I usually use a 9×13 inch Baking Pan for this, but a 9×9 inch pan will also work, you’ll just have a slightly thicker pie, which is never a bad thing! Grease and flour your chosen pan really well. I like to use butter and then a light dusting of flour, making sure to tap out any excess. This ensures our delicious pie won’t stick.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the 2 cups of all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves. Giving these a good whisk helps distribute the leavening agents and spices evenly, so you don’t end up with any surprises in your final bake. Make sure there are no lumps.

Step 3: Mix Wet Ingredients

In a separate, medium-sized bowl, cream together 1 cup of granulated sugar and 1/2 cup of softened unsalted butter until light and fluffy. This is best done with an electric mixer, but a sturdy whisk and some elbow grease will do! Beat in the 2 large eggs, one at a time, until fully incorporated. Stir in 1 teaspoon of vanilla extract. Then, gradually add in the 1 cup of buttermilk, alternating with the dry ingredients, starting and ending with the dry. Mix until just combined. Don’t overmix here – we want a tender crumb!

Step 4: Combine

Now, gently fold the 1 cup of grated zucchini into the batter. Make sure you’ve squeezed out as much moisture as possible from the zucchini before adding it; this is crucial for the texture. A few gentle stirs are all it needs. Overmixing can lead to a tough cake, and we definitely don’t want that.

Step 5: Prepare Filling

In a small bowl, combine the 1 cup of packed light Brown Sugar, 2 tablespoons of flour, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground allspice. Add the 1 tablespoon of lemon juice and stir until it forms a thick, crumbly mixture. If you’re using them, stir in the 1/4 cup of chopped pecans or walnuts. This filling is so wonderfully fragrant!

Step 6: Layer & Swirl

Pour about two-thirds of your batter into the prepared baking pan and spread it evenly. Now, evenly sprinkle the filling mixture over the batter. Dollop the remaining one-third of the batter over the filling. You don’t need to spread it perfectly; you can use a spoon or a knife to gently swirl it around a bit, creating those lovely pockets of filling throughout the pie. Don’t go overboard with the swirling, though – just enough to marble it.

Step 7: Bake

Bake in your preheated oven for 30-40 minutes for a 9×13 pan, or 40-50 minutes for a 9×9 pan. The pie is ready when a wooden skewer or toothpick inserted into the center comes out clean, or with just a few moist crumbs attached. The top should be beautifully golden brown.

Step 8: Cool & Glaze

Let the opossum pie cool in the pan on a wire rack for at least 20-30 minutes. This is important for it to set up properly. While it’s cooling, whisk together the 1 cup of powdered sugar, 2-3 tablespoons of milk or half-and-half, and 1/2 teaspoon of vanilla extract until you have a smooth, pourable glaze. If it’s too thick, add a tiny bit more liquid; if it’s too thin, add a bit more powdered sugar. Once the pie has cooled slightly, drizzle the glaze over the top. I like to do this while it’s still a little warm so the glaze melts slightly and creates a beautiful finish.

Step 9: Slice & Serve

Allow the pie to cool a bit more before slicing. It’s delicious served warm, but it also holds up beautifully at room temperature. Cut into squares and enjoy! The combination of the moist cake, spiced filling, and sweet glaze is simply divine.

What to Serve It With

This opossum pie is so versatile, it’s a treat for any time of day and any occasion! Here are some of my favorite ways to serve it.

For Breakfast: Honestly, a slice of this warm opossum pie is pure bliss with my morning coffee. The spices are so comforting, and it’s substantial enough to keep you going until lunch. I sometimes have a small slice when I’m craving something sweet and don’t want to bake a whole cake first thing.

For Brunch: Elevate your brunch spread with this gorgeous pie! Cut it into slightly smaller squares and arrange them prettily on a serving platter. It pairs wonderfully with a fresh Fruit Salad and a glass of sparkling cider or mimosas. The warm spices are perfect for a relaxed weekend gathering.

As Dessert: This is where it truly shines! Serve it warm, fresh from the oven, with a scoop of vanilla bean ice cream melting over the top, or a generous dollop of freshly whipped cream. A drizzle of caramel sauce is also an amazing addition for an extra decadent treat. It’s a fantastic end to a special family dinner.

For Cozy Snacks: On a chilly afternoon, nothing beats a warm slice of opossum pie with a hot cup of tea. It’s the ultimate comfort food that feels both indulgent and wholesome. My kids love it as an after-school treat, and it always disappears quickly!

My personal family tradition is to have this on the first chilly day of autumn. The warm spices just feel so right as the leaves start to turn. I’ve also found it pairs surprisingly well with a tart raspberry coulis if you want a little contrast to the sweetness.

Top Tips for Perfecting Your Opossum Pie

I’ve made this opossum pie more times than I can count, and over the years, I’ve picked up a few tricks that really help ensure it turns out perfectly every single time. You want that incredible texture and flavor, right?

Zucchini Prep: This is perhaps the most important step. When you grate your zucchini, and I prefer a medium grate, squeeze out every last drop of moisture you can. Use your hands, a cheesecloth, or even a clean kitchen towel. Excess water will make your pie soggy and dense, which is exactly what we don’t want. Fresh zucchini is best; it has less moisture than older, watery zucchini.

Mixing Advice: Remember, with most cake batters, overmixing is the enemy of tenderness. Once you add the dry ingredients to the wet, mix until they are *just* combined. A few streaks of flour are okay; they’ll disappear during baking. For the zucchini, fold it in gently. We want to incorporate it, not pulverize it.

Swirl Customization: Don’t be afraid to get a little artistic with your swirls! You don’t need to be a pro baker. Simply dolloping the remaining batter over the filling and then using a knife or skewer to make gentle figure-eights or random patterns is enough. It creates beautiful pockets of flavor and texture. You can also add a few extra cinnamon-sugar sprinkles on top before baking for a little crunch.

Ingredient Swaps: The buttermilk is key for tenderness, but if you run out, don’t panic! The milk-and-lemon-juice trick works beautifully. For the nuts in the filling, they are totally optional. If you have a nut allergy or just don’t have them on hand, simply omit them. The pie will still be delicious. You can also try adding a handful of chocolate chips to the batter for a different twist!

Baking Tips: Ovens can be finicky! It’s always a good idea to know your oven. If you find your pie browning too quickly on top before the center is cooked, you can loosely tent it with aluminum foil for the last 10-15 minutes of baking. And that toothpick test is your best friend – it’s the most reliable way to know when it’s done.

Glaze Variations: The basic vanilla glaze is fantastic, but you can get creative. Add a pinch of cinnamon to the glaze, or a touch of orange zest for a brighter flavor. If you want a richer glaze, use half-and-half instead of milk. For a dairy-free option, use almond milk or a plant-based milk alternative.

Storing and Reheating Tips

One of the best things about this opossum pie is how well it stores, making it perfect for leftovers (if you’re lucky enough to have any!).

Room Temperature: Once completely cooled, you can store the pie at room temperature for up to 2 days. Keep it covered with plastic wrap or foil, or in an airtight container. This works best if your kitchen isn’t too warm or humid. The flavors actually meld and deepen over time, making it even tastier.

Refrigerator Storage: For longer storage, wrap the cooled pie tightly in plastic wrap and then aluminum foil, or place it in an airtight container. It will stay fresh in the refrigerator for up to 4-5 days. The texture might firm up a bit in the fridge, which is why reheating is often recommended.

Freezer Instructions: This pie freezes beautifully! If you know you want to freeze some, it’s best to do so without the glaze. Wrap the cooled, unglazed pie tightly in several layers of plastic wrap, then in aluminum foil. You can also place it in a freezer-safe container. It should keep well in the freezer for up to 2-3 months. To thaw, transfer the pie to the refrigerator overnight, then let it come to room temperature or reheat it.

Glaze Timing Advice: If you plan to store the pie for more than a day or freeze it, I highly recommend waiting to add the glaze until just before serving. This prevents the glaze from becoming sticky or separated. If you’re storing it at room temperature or in the fridge for a day or two, you can add the glaze beforehand.

Reheating: To reheat a refrigerated or thawed pie, you can gently warm individual slices in the microwave for about 20-30 seconds, or pop the whole pie (or portions) into a 300°F (150°C) oven for about 10-15 minutes until warmed through. If you’re reheating a frozen pie, it’s best to thaw it in the fridge first for best results.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you absolutely can! For the main batter, you can typically substitute a good quality 1-to-1 gluten-free flour blend for the all-purpose flour. You might find you need to add a tiny bit more liquid, as gluten-free flours can sometimes absorb more moisture. It’s a good idea to start with the recommended liquid amount and see how the batter consistency looks. For the filling, the flour is just a binder, so a gluten-free blend will work there too. The texture might be slightly different, but it should still be delicious!

Do I need to peel the zucchini?

No, you do not need to peel the zucchini! The skin actually adds a little bit of texture and color to the pie, and it’s packed with nutrients. Just make sure to grate it finely and, most importantly, squeeze out all the excess moisture. That’s the key to getting that perfectly tender, moist crumb without a watery cake.

Can I make this as muffins instead?

That’s a fantastic idea! This batter would make wonderful muffins. You’ll want to fill your muffin liners about two-thirds full. Bake at 350°F (175°C) for about 18-22 minutes, or until a toothpick inserted into the center comes out clean. You can still add the filling mixture by spooning a little into the center of each muffin before baking, or swirling it in. Let them cool slightly before drizzling with the glaze.

How can I adjust the sweetness level?

You can definitely adjust the sweetness. For the main batter, you can reduce the granulated sugar by about 1/4 cup if you prefer a less sweet cake. For the filling, the brown sugar provides a nice caramel note, but you could try reducing it slightly if needed. The glaze is really where you have the most control – you can simply use less powdered sugar or a bit more liquid for a less sweet finish.

What can I use instead of the glaze?

There are so many delicious alternatives to the glaze! You could dust the cooled pie with a simple coating of powdered sugar, a sprinkle of cinnamon sugar, or even a dollop of whipped cream or a scoop of your favorite ice cream. A drizzle of caramel sauce or a warm berry compote would also be lovely. If you want something a bit more tangy, a cream cheese frosting would be divine.

Final Thoughts

So there you have it – my beloved, utterly delicious opossum pie! I hope you’re as excited to try it as I am to share it. It’s one of those recipes that truly embodies comfort food: incredibly satisfying, surprisingly simple to make, and always brings a smile to people’s faces. The unique name is just a fun little story behind a dessert that’s packed with warm spices and has the most wonderfully moist, tender crumb. It’s the perfect example of how simple, honest ingredients can come together to create something truly special. If you’re looking for a dessert that’s a little different, easy to manage, and guaranteed to be a hit, this is it. It’s the kind of bake that feels like it’s made with love, and that’s always my favorite kind of recipe. I can’t wait to hear how yours turns out! Please leave a comment below with your thoughts or any delicious variations you come up with. And if you loved this recipe, you might also enjoy my Spiced Apple Crumble Bars or my Easy Banana Bread Muffins – they’re in a similar vein of cozy, comforting bakes! Happy baking, everyone!

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No Bake Possum Pie

A delicious no-bake dessert with layers of shortbread crust, creamy filling, and a fluffy topping. Perfect for any occasion!

Prep : 10 Total : 25 minutes

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Ingredients

Crust

2 cups Shortbread cookie crumbs
6 tablespoons Unsalted butter, melted

Cream Cheese Layer

8 ounces Cream cheese, softened
0.5 cup Confectioners' sugar
0.25 cup Pecans, finely chopped

Pudding Layer

0.33 cup Instant chocolate pudding mix
0.25 cup Instant vanilla pudding mix
1.75 cups Whole milk, cold
1 teaspoon Vanilla extract

Topping

8 ounces Whipped cream for topping
Chopped pecans for topping
Chocolate shavings for topping

Instructions

Preparation Steps

In a medium bowl, combine the shortbread cookie crumbs and melted butter. Stir until evenly moistened. Press the mixture into the bottom and up the sides of a 9-inch pie pan to form the crust.
In a large bowl, combine cream cheese and confectioners' sugar. Beat until smooth and creamy. Spread the mixture over the crust.
Sprinkle chopped pecans over the cream cheese layer.
In a separate bowl, combine chocolate pudding mix, vanilla pudding mix, milk, and vanilla. Beat until thickened. Spread the pudding mixture over the pecan layer.
Cover and refrigerate for at least 2 hours, or until fully set.
Before serving, spread whipped cream over the pudding layer. Garnish with chopped pecans and chocolate shavings.
Serve chilled.