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!
Posted in Dessert
Tagged pie, pumpkin
Matthew: I spent a beautiful fall Sunday at the apple orchard and wanted to use the apples right away for some baking. I opted for a slab pie, which is sort of like a really big turnover. And, by really big, I mean that I used 3 sticks of butter and 15 apples! The pie weighed in at about 6.5 pounds. I’ll be sharing this with all my friends and probably freezing some too. For the recipe, I followed the crust and baking instructions from this Smitten Kitchen recipe and just filled the pie with 15 thinly sliced apples, mixed with 1 cup brown sugar, a good sprinkling of cinnamon, and a dash of nutmeg. The pie turned out really well. I think the crust-to-filling ratio is good and I like the extra glaze that goes on top.
Matthew: Well, I finally got around to using the hot fudge sauce in a delicious ice cream pie. The whole thing was pretty quick to put together and was really tasty. And, I made a video to go along! Here’s the recipe and video:
Matthew: To use up the lamb leftover from our Easter meal, we decided to make miniature pies. I found this recipe in the same Irish cookbook I used to make Irish soda bread. These are called Dingle Pies, after the Dingle Peninsula in southwest Ireland where the recipe originated. Since we already had cooked lamb with herbs, mom just sauteed some carrots, onions, and celery, added some cornstarch and beef stock to make a gravy, and then added the diced lamb into the mixture. I made the pastry crust and cut out the circles using the top of a beer mug. Next time I would try to make them a tad bit bigger so that the filling to pastry ratio was higher. They browned up very nicely in the oven and made for a great Easter day lunch. I think everyone enjoyed them.
Matthew: I’ve been getting sweet corn for several weeks now from my CSA, but this was the first week with lots of tomatoes. I immediately thought of this recipe which introduced me to the concept of vegetable pies last August when it was originally published over on Smitten Kitchen. Since then, I’ve made the original recipe and several variations with different combinations of vegetables. This time around, I didn’t have the herbs, but I did substitute them with a large jalapeño, finely diced. Next time, I would probably decrease the amount of lemon juice. I liked the flavor, but it was just a little too prominent. Overall, this was a great success and a recipe that I will continue to make.