Impossible Pumpkin Pie(Crustless)
A crustless, creamy pumpkin pie with warm spices, perfect for fall gatherings and dessert tables, suitable for vegetarians and pumpkin lovers alike.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a blender or with a hand mixer, combine all ingredients and blend until smooth, about 1-2 minutes.
- Pour the mixture into a greased 10-inch pie plate.
- Bake for 50 to 55 minutes, or until a knife inserted into the center comes out clean.
Tips & Substitutions
For a smoother texture, ensure all ingredients are at room temperature before blending. If you don't have pumpkin pie spice, you can substitute with a mix of cinnamon, nutmeg, and ginger. For a dairy-free version, use coconut milk instead of evaporated milk. This crustless pie is easy to customize by adding a bit of chocolate or nuts for added flair.
Serving Suggestions
Serve the impossible pumpkin pie warm or chilled, topped with whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Cloud 9 Ambrosia Salad for a festive meal. For an extra touch, sprinkle some cinnamon or nutmeg on top before serving to enhance the flavors.
Storage & Reheating
Store any leftovers covered in the refrigerator for up to 4 days. To reheat, place individual slices in the microwave for about 30-45 seconds or until warmed through. Alternatively, you can warm the entire pie in a preheated oven at 350°F for about 10-15 minutes to maintain its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Impossible Pumpkin Pie(Crustless) contains roughly 1601 calories, with 3g protein, 31g carbohydrates, and 163g fat. It is an excellent source of vitamin A (142% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 1749mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! Just roast and puree about 2 cups of fresh pumpkin to replace the canned version. Make sure to drain any excess moisture to avoid a watery filling, as this may impact the final texture of your pie.
What can I do if my pie doesn't set properly?
If your pie doesn't set after baking, it may need more time in the oven. Check for doneness by inserting a knife into the center; it should come out clean. If it still seems undercooked, bake it in additional 5-minute increments until fully set.
Can I freeze the pumpkin pie?
Yes, this pie can be frozen! Allow it to cool completely, then wrap it tightly in plastic wrap followed by aluminum foil. It can be frozen for up to 2 months. To thaw, place it in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).