Impossible Pumpkin Pie is a delightful and easy-to-make dessert that magically forms its own crust as it bakes. This means no rolling out dough and no hassle—just a creamy, spiced pumpkin filling with a light crust-like texture on the edges. It’s perfect for fall gatherings, holiday celebrations, or whenever you’re craving the comforting taste of pumpkin pie without all the work.
Table of Contents
- Ingredients
- Instructions
- Cooking Notes
- Variations
- Frequently Asked Questions (FAQs)
- Conclusion
Ingredients
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 (15 oz) can pumpkin puree
- 2 large eggs
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
- Optional: Whipped cream and ground cinnamon for garnish
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or spray it with nonstick cooking spray.
Step 2: Combine the Dry Ingredients
- In a large mixing bowl, whisk together the sugar, flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until well combined.
Step 3: Add the Wet Ingredients
- Add the pumpkin puree, eggs, evaporated milk, and vanilla extract to the dry ingredients.
- Mix until everything is well incorporated and the mixture is smooth.
Step 4: Pour and Bake
- Pour the mixture into the prepared pie dish and spread it out evenly.
- Bake in the preheated oven for 50-55 minutes, or until the pie is set in the middle and a toothpick inserted into the center comes out clean.
Step 5: Cool and Serve
- Allow the pie to cool on a wire rack for at least 1 hour before slicing.
- Serve with a dollop of whipped cream and a sprinkle of cinnamon if desired.
Cooking Notes
- Pumpkin Puree: Be sure to use pure pumpkin puree, not pumpkin pie filling, as the latter contains added sugar and spices.
- Cooling Time: Letting the pie cool completely helps it firm up, making it easier to slice.
- Flour: The flour in the recipe helps create a light crust-like layer as the pie bakes, giving it the classic pumpkin pie texture without needing a separate crust.
Variations
Spiced Impossible Pumpkin Pie
- Add 1/4 teaspoon of ground cardamom or a pinch of allspice to the spice mix for a unique twist.
Chocolate Chip Pumpkin Pie
- Fold in 1/2 cup of mini chocolate chips into the batter for a chocolatey surprise.
Coconut Pumpkin Pie
- Substitute the evaporated milk with coconut milk for a dairy-free version with a hint of coconut flavor.
Frequently Asked Questions (FAQs)
Why Is It Called Impossible Pie?
The name “Impossible Pie” comes from the way the pie forms its own crust while baking, making it “impossible” to need a separate pie crust. The flour sinks to the bottom and creates a thin, crust-like layer that adds structure to the dessert.
Can I Make This Pie Ahead of Time?
Yes! This pie can be made a day in advance and stored in the refrigerator until ready to serve. Let it come to room temperature before serving, or serve it chilled.
How Should I Store Leftovers?
Store any leftover pie covered in the refrigerator for up to 4 days. It’s best served at room temperature or chilled.
Impossible Pumpkin Pie is the perfect solution for those who love the taste of pumpkin pie but want a hassle-free dessert option. The creamy, spiced filling and the light crust that forms on its own make this pie a wonderful addition to your fall baking lineup. Serve it with whipped cream and a dash of cinnamon, and enjoy the comforting flavors of the season without all the fuss.
Happy baking, and enjoy every creamy, spiced bite of this Impossible Pumpkin Pie!