Impossible Pumpkin Pie
Impossible pumpkin pie is an easy, crustless pumpkin dessert that magically forms its own soft, tender crust as it bakes. It has all the creamy pumpkin, warm spices, and classic fall flavor you love from pumpkin pie without the hassle of dealing with a pie crust.
Servings: 8
Calories: 206kcal
Ingredients
- 3/4 cup granulated sugar
- 1/2 cup flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cups milk
- 1 cup pumpkin puree
- 1/4 cup butter melted
- 2 large eggs
- 1 1/2 tsp pumpkin pie spice
- 1 tsp vanilla extract
Instructions
- Add the sugar, flour, baking powder, and salt to a mixing bowl. Whisk together to evenly combine.3/4 cup granulated sugar, 1/2 cup flour, 1 tsp baking powder, 1/2 tsp salt
- Add the butter, eggs, milk, pumpkin, pie spice, and extract to the flour mixture and stir together until evenly combined and smoothed.1 1/4 cups milk, 1 cup pumpkin puree, 1/4 cup butter, 2 large eggs, 1 1/2 tsp pumpkin pie spice, 1 tsp vanilla extract
- Pour the batter into a greased 9" pie plate, and spread out in an even layer.
- Bake at 350° for 45 - 50 minutes, until the center's set & a toothpick inserted in the center comes out clean.
- Carefully remove the hot dish from the oven and set it aside to cool.
- Slice, serve, and enjoy!
Notes
- The pie will puff up during baking (totally normal) and will subsequently deflate while it rests and cools. Don't be scared or surprised, this is the normal process.
- Don't skip the cooling time. The impossible pie needs this to fully set.
- The batter will be on the thin side and that's ok. It will bake into a dessert that has a crust-like layer.
Nutrition
Calories: 206kcal | Carbohydrates: 29g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 66mg | Sodium: 278mg | Potassium: 151mg | Fiber: 1g | Sugar: 22g | Vitamin A: 5074IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 1mg