Impossible Pumpkin Pie Recipe
A custardy, spiced dessert that forms its own crust while baking. This Impossible Pumpkin Pie Recipe delivers classic pumpkin pie flavor with no need for traditional pastry.
6 Servings
Ingredients
- ¾ cup granulated sugar
- 3 tbs unsalted butter softened
- 2 large eggs beaten
- 1 15 oz can pumpkin puree
- 1 12 oz can evaporated milk
- 2 tsp vanilla extract
- ½ cup all-purpose flour
- ¾ tsp baking powder
- ⅛ tsp salt
- 2 tsp pumpkin pie spice
- ½ tsp ground cinnamon
Instructions
Prepare the oven and dish:
- Preheat the oven to 350°F (175°C). Lightly grease a 9-inch pie dish with butter or non-stick spray to ensure easy removal.
Combine dry ingredients:
- In a small bowl, sift together the flour, baking powder, salt, pumpkin pie spice, and ground cinnamon. Set aside.
Cream butter and sugar:
- In a large mixing bowl, beat the sugar and softened butter together until smooth and well combined.
Incorporate eggs and wet ingredients:
- Add the eggs one at a time, mixing after each addition. Stir in the pumpkin puree, evaporated milk, and vanilla extract until the mixture is evenly blended.
Combine wet and dry mixtures:
- Gradually add the dry ingredients to the wet mixture, stirring gently until the batter is smooth and free of lumps. Avoid overmixing.
Bake:
- Pour the batter into the prepared pie dish. Place in the oven and bake for 50–55 minutes, or until the center is set and a toothpick inserted near the center comes out clean.
Cool and serve:
- Remove the pie from the oven and allow it to cool on a wire rack before slicing. Serve plain or with whipped cream.
Notes
To make this Impossible Pumpkin Pie Recipe gluten-free, substitute the all-purpose flour with a certified 1:1 gluten-free flour blend that contains xanthan gum. Ensure baking powder and spices are certified gluten-free to avoid cross-contamination.