Impossible Pumpkin Pie Recipe
This Impossible Pumpkin Pie Recipe is actually the easiest pumpkin pie you'll ever make! As it bakes, it forms a light crust on its own and leaves behind a dense, but creamy pumpkin filling. Top it with whipped cream and it's the perfect fall dessert!
Servings: 8 people
Preheat oven to 350 degrees F.
Grease a 9-inch pie pan with butter and set aside.
Sift together the flour, baking powder, salt, and spices into a medium bowl and set aside.
In a large bowl, gently beat together the sugar, butter, and eggs. Mix in the pumpkin, evaporated milk, and vanilla.
Mix in the flour mixture and beat until smooth, then pour into the prepared pie dish. Bake for 50 to 55 minutes until toothpick comes clean from center. Allow the pie to cool completely. Pie will be domed in the middle when first removed from the oven but will settle.
- You can use anywhere between 5 and 12 ounces of evaporated milk, less milk means a denser texture. Readers have also said that they've used whole milk as well instead of evaporated milk with success.
- Recipe slightly adapted from AllRecipes.
Calories: 266kcal | Carbohydrates: 31g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 82mg | Sodium: 89mg | Potassium: 74mg | Sugar: 24g | Vitamin A: 575IU | Vitamin C: 0.2mg | Calcium: 42mg | Iron: 0.5mg