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
- Preheat the oven to 350 F.
- 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.
- 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.)
- 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.)
- Remove from the oven and allow to cool on the counter.
- Serve chilled and store in the refrigerator. Enjoy!