Impossible Pumpkin Pie

Step 1: Preheat & Prepare

1. Preheat oven to 350°F (175°C). Grease a 9-inch pie dish or use nonstick spray.

Step 2: Combine Dry Ingredients

1. In a large bowl, whisk together sugar, flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.

Step 3: Add Wet Ingredients

1. Add pumpkin puree, eggs, evaporated milk, and vanilla extract to the dry ingredients.
2. Mix until smooth and well combined.

Step 4: Bake

1. Pour mixture into the prepared pie dish and spread evenly.
2. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.

Step 5: Cool & Serve

1. Let cool on a wire rack for at least 1 hour before slicing.
2. Serve with whipped cream and cinnamon, if desired.

Cooking Notes

• Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling.
• Cooling Time: Cooling completely firms the pie for easier slicing.
• Flour: The flour creates the magic crust!

Variations

Spiced Impossible Pumpkin Pie

• Add 1/4 teaspoon cardamom or a pinch of allspice.

Chocolate Chip Pumpkin Pie

• Fold in 1/2 cup mini chocolate chips.

Coconut Pumpkin Pie

• Use coconut milk instead of evaporated milk.

Frequently Asked Questions (FAQs)

Why Is It Called Impossible Pie?

The “impossible” part? It creates its own crust – no separate crust needed!

Can I Make This Ahead?

Yes! Make it a day ahead and refrigerate. Let it reach room temperature before serving, or serve chilled.

How to Store Leftovers?

Refrigerate covered for up to 4 days. Best served at room temperature or chilled.

Enjoy this incredibly easy and delicious Impossible Pumpkin Pie! Happy baking!