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Impossible Pumpkin Pie Recipe

4.5 from 94 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie.
  3. Pour Filling into Crust: Place the pie crust in a 9-inch pie pan and pour the blended pumpkin mixture evenly into the crust.
  4. 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.
  5. 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