Impossible Pumpkin Pie

Katie:  I love everything pumpkin, especially pumpkin pie!  My favorite part is, of course, the pumpkin filling.  Making a pie crust can be a lot of work, so this “Impossible Pumpkin Pie” is the perfect solution!  Why impossible?  Because you just blend up all of the ingredients, pour the mixture into a pie pan, and stick it in the oven.  An hour later, a solidified, crustless, delicious pie is formed!

I’ve used this recipe before.  It’s from Fat Free Vegan Kitchen, but my pie isn’t vegan or fat-free since I used real eggs.

Impossible Pumpkin Pie (adapted slightly from Fat Free Vegan Kitchen)

• 1 1/2 cups milk (I used fat-free)
• 2 eggs
• 1 Tbsp. cornstarch
• 1 Tbsp. vanilla extract
• 2 cups pumpkin puree
• 1/2 cup all-purpose flour
• 2 tsp. baking powder
• 3/4 cup sugar
• 2 tsp. pumpkin pie spice
• 1/2 tsp. salt

1. Preheat the oven to 350 F.
2. Spray a 9-inch deep dish pie pan with cooking spray.  Use a deep pan, if possible, since the pie will rise a lot while cooking.
3. Put the first five ingredients in the blender and blend well. Add the pumpkin and puree. Add the remaining ingredients and blend on high for 2 minutes, stopping to scrape the sides a couple of times to make sure everything is thoroughly blended.  (I used a hand blender to help blend the top of the mixture.)
4.  Pour the mixture into the pie pan and bake for about 60 minutes. The top and edges should be solidified and light brown, but the edges should not be over-done. (Since this is a custardy pie, using the standard toothpick or knife test does not work; it will remain somewhat moist in the center, but it shouldn’t be uncooked.)
5. Remove from the oven and allow to cool on the counter.
6. Serve chilled and store in the refrigerator.  Enjoy!

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