Impossible Pumpkin Pie
Recipe: #30998
November 25, 2018
Categories: Desserts, Pumpkin, Halloween Thanksgiving, Oven Bake, Vegetarian, Pies, Kosher Dairy, more
"I first found this recipe on a blog - Sugar and Soul. When I went to make it, I realized I was out of ginger so I doubled the nutmeg. I also changed up a couple of other things. It turned out perfect even with my changes. I had a slice both warm and cold...cold was better but it was good both ways. And I didn't miss the crust at all. I could see doubling the recipe and baking it in a 9x13 pan for Thanksgiving next year. It would be easier than having multiple pies for a crowd."
Ingredients
Nutritional
- Serving Size: 1 (130.1 g)
- Calories 197.7
- Total Fat - 6.8 g
- Saturated Fat - 3.8 g
- Cholesterol - 66.6 mg
- Sodium - 123.2 mg
- Total Carbohydrate - 30.4 g
- Dietary Fiber - 0.7 g
- Sugars - 21.9 g
- Protein - 4.1 g
- Calcium - 90 mg
- Iron - 0.9 mg
- Vitamin C - 4.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F. Grease a 9-inch pie pan with butter or spray with cooking spray.
Step 2
Sift together the flour, baking powder, salt, and spices into a medium bowl. Stir in sugar.
Step 3
In a separate large bowl, gently beat together the butter, and eggs. Mix in the pumpkin, milk and vanilla.
Step 4
Mix in the flour mixture and beat until smooth, then pour into the prepared pie dish.
Step 5
Bake for 50 - 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.
Step 6
Slice and serve, topping with your favorite whipped topping if preferred.
Tips
- Sifter
- Pie plate