This Impossible Pumpkin Pie is so easy to make and a wonderful addition to any Fall or holiday gathering! If you have followed our site for any amount of time you know we love impossible pies and they are so simple to throw together. We love that there is no crust needed and how great they taste!
Impossible Pumpkin Pie Ingredients Needed:
Pinch of Salt
As you can see this pie has flour in it, so it’s isnt gluten free. For some reason people confuse that sometimes, so I want to make that clear. We love this pie topped with whipped cream and it’s always a hit! It’s so simple to make and you can easily make it a day in advance!
Full printable recipe in recipe card below.
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Impossible Pumpkin Pie
Delicious impossible pumpkin pie, super easy to make! No crust needed!
Servings: 6 servings
- 1 (15 ounce) can 100% pure pumpkin
- 1 (12 ounce) can evaporated milk
- 2 tablespoons melted butter
- 3/4 cup white granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- Pinch salt
In a large mixing bowl combine pumpkin, evaporated milk, melted butter, sugar, eggs and vanilla extract. Mix together with a mixer. In a small bowl whisk together the flour, baking powder, cinnamon, ginger, cloves and salt.
Pour flour mixture into pumpkin mixture and mix with mixer to combine ingredients. Pour into a 10 inch deep dish pie plate that has been sprayed with cooking oil. I cook my pie placed on a baking sheet in case of spills in a preheated 425 degree oven for 15 minutes.
Turn heat down to 350 and cook for an addition 40 minutes. Check center to see if done. Remove from oven and let set for 30 minutes before cutting. Serve plain or with ice cream or whipped cream on top.
Makes 1 pie.
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