Impossible Pumpkin Pie Recipe
Introduction
Impossible Pumpkin Pie is a simple, dairy-free dessert that combines the cozy flavors of pumpkin and warm spices. Its creamy texture and easy preparation make it perfect for a quick holiday treat or any time you crave autumn flavors.
Ingredients
- 1 ¾ cups pumpkin puree
- 1 ½ cups plant milk (such as almond or soy)
- ¾ cup sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Pinch of salt
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a blender or food processor, combine the pumpkin puree, plant milk, sugar, and spices until smooth and well blended.
- Step 2: Pour the mixture into an unbaked 9-inch pie crust and bake for about 50–60 minutes, or until the pie is set and a knife inserted near the center comes out clean.
Tips & Variations
- Use coconut sugar or maple syrup instead of granulated sugar for a natural sweetness and deeper flavor.
- Add a splash of vanilla extract for extra aroma and taste.
- If you prefer a gluten-free pie, choose a gluten-free pie crust or make a crust with nuts and dates.
- Let the pie cool completely before slicing to ensure it holds its shape.
Storage
Store leftover pie covered in the refrigerator for up to 4 days. Reheat slices gently in the microwave or enjoy chilled for a refreshing treat.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin puree for this recipe?
Yes, canned pumpkin puree works perfectly and saves time. Just make sure it’s plain pumpkin puree, not pumpkin pie filling which contains added spices and sweeteners.
Do I need a special pie crust for this pumpkin pie?
No special crust is needed. A standard pie crust works well, but you can use gluten-free or store-bought crusts to suit your dietary needs and preferences.
PrintImpossible Pumpkin Pie Recipe
A delicious and easy-to-make Impossible Pumpkin Pie that combines creamy pumpkin puree, warm spices, and plant milk for a dairy-free and vegan-friendly dessert. This pie is perfect for fall celebrations and can be quickly prepared by blending all ingredients and baking until perfectly set.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Pie Filling
- 1 15-ounce can pumpkin puree
- 1 cup plant milk (such as almond, soy, or oat milk)
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Pie Crust
- 1 pre-made 9-inch pie crust (store-bought or homemade)
Instructions
- Prepare the Filling: In a blender or food processor, combine the pumpkin puree, plant milk, sugar, cinnamon, ginger, nutmeg, cloves, and salt. Blend until the mixture is smooth and thoroughly mixed.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie.
- Pour Filling into Crust: Place the pie crust in a 9-inch pie pan and pour the blended pumpkin mixture evenly into the crust.
- Bake the Pie: Bake the pie in the preheated oven for 50 to 60 minutes, or until the filling is set and a knife inserted near the center comes out clean.
- Cool and Serve: Allow the pie to cool at room temperature for at least 2 hours before serving. Refrigerate leftovers.
Notes
- Ensure the pumpkin puree is unsweetened for best control over sweetness.
- Use any plant-based milk of your choice to keep the recipe vegan and dairy-free.
- Check the pie after 50 minutes of baking to prevent overcooking and cracking.
- Letting the pie cool fully helps achieve the best texture.
- This pie can be topped with dairy-free whipped cream or nuts if desired.
Keywords: pumpkin pie, vegan pumpkin pie, dairy-free dessert, fall dessert, plant-based pumpkin pie, easy pumpkin pie, impossible pumpkin pie
