Impossible Pumpkin Pie
Impossible Pumpkin Pie is an easy, no-crust dessert that bakes into a creamy pumpkin custard with warm spices. Perfect for fall and Thanksgiving.
Servings 8
Calories 203kcal
Ingredients
- ¾ cup sugar
- ½ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 ¼ cups milk
- 1 cup canned pumpkin puree
- ¼ cup unsalted butter melted
- 2 large eggs
- 1 ½ tsp pumpkin pie spice
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F. Lightly grease a 9-inch pie plate.
- In a large mixing bowl, whisk together the sugar, flour, baking powder, and salt.
- Add in the melted butter, eggs, milk, pumpkin purée, pumpkin pie spice, and vanilla. Whisk until smooth and well combined.
- Pour the mixture into the prepared pie plate.
- Bake for 45–50 minutes or until the center is set and a knife inserted near the center comes out clean. The pie will puff slightly as it bakes, then settle as it cools.
- Let cool completely on a wire rack. Serve at room temperature or chilled, with whipped cream if desired.
Video
Notes
- Be sure to use pure pumpkin purée, not pumpkin pie filling.
- The pie will puff up while baking and settle as it cools—this is normal.
- Cool completely before slicing for neat pieces.
- Store covered in the fridge for up to 4 days, or freeze for up to 2 months.
Nutrition
Calories: 203kcal | Carbohydrates: 29g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 231mg | Potassium: 149mg | Fiber: 1g | Sugar: 22g | Vitamin A: 5066IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 1mg
