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Pumpkin Impossible Pie
Easy pumpkin impossible pie with creamy custard texture and warm spice flavor. A no-crust, one-bowl dessert perfect for fall or holidays.
Servings: 7 slices
slices
Ingredients
- ¾ cup sugar
- ½ cup all-purpose flour, *use gluten free flour if gluten intolerant
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1¼ cups milk
- 1 cup canned pumpkin puree
- ¼ cup unsalted butter, melted
- 2 large eggs
- 1½ teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Lightly grease a 9-inch pie plate.
- In a large mixing bowl, whisk together the sugar, flour, baking powder, and salt.
- Add in the melted butter, eggs, milk, pumpkin purée, pumpkin pie spice, and vanilla. Whisk until smooth and well combined.
- Pour the mixture into the prepared pie plate.
- Bake for 45–50 minutes or until the center is set and a knife inserted near the center comes out clean. The pie will puff slightly as it bakes, then settle as it cools.
- Let cool completely on a wire rack. Serve at room temperature or chilled, with whipped cream if desired.
Nutrition Facts
Pumpkin Impossible Pie
Amount per Serving
Calories
233
% Daily Value*
Fat
9
g
14
%
Saturated Fat
5
g
31
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
69
mg
23
%
Sodium
204
mg
9
%
Potassium
228
mg
7
%
Carbohydrates
34
g
11
%
Fiber
1
g
4
%
Sugar
25
g
28
%
Protein
4
g
8
%
Vitamin A
5789
IU
116
%
Vitamin C
2
mg
2
%
Calcium
101
mg
10
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
