Impossible Punkin Pie
A creamy, spicy pumpkin pie with a unique texture that everyone will enjoy, perfect for fall gatherings and holiday desserts.
Ingredients
Instructions
- Place all ingredients in a blender.
- Mix on medium speed for 3 minutes until smooth.
- Pour the mixture into a greased pie pan.
- Bake at 350°F for 40 minutes until set.
- Allow to cool, then serve with whipped topping.
Tips & Substitutions
For a smoother texture, ensure all ingredients are at room temperature before blending. If you don't have evaporated milk, you can substitute it with regular milk, but the pie may be a bit less rich. For added flavor, consider using homemade pumpkin pie spice or adjust the amount to suit your taste. This recipe is also great for using leftover pumpkin puree from other dishes.
Serving Suggestions
This Impossible Punkin Pie is delicious on its own but pairs beautifully with whipped cream or vanilla ice cream. For a festive touch, serve it alongside Our Favorite Rolls and Creamy Crock-Pot Potatoes for a complete meal. You can also garnish with a sprinkle of cinnamon or a dollop of caramel sauce for added flair.
Storage & Reheating
Store any leftover pie in an airtight container in the refrigerator for up to 3 days. To reheat, slice individual pieces and microwave for about 20-30 seconds or until warmed through. Alternatively, you can enjoy it cold, as the flavors often deepen after chilling. Be sure to serve with whipped topping for an extra treat.
Nutrition & Diet Analysis (per serving)
Each serving of Impossible Punkin Pie contains roughly 194 calories, with 4g protein, 41g carbohydrates, and 4g fat. It is an excellent source of iron (28% of the Daily Value) and vitamin A (27% of the Daily Value), and a good source of vitamin C and dietary fiber. It also contributes 5g of dietary fiber toward your daily target.
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 puree instead of canned. Just make sure to cook and puree the pumpkin until smooth. Fresh pumpkin may have a slightly different texture, so adjust the baking time if necessary.
What if I don't have pumpkin pie spice?
If you don't have pumpkin pie spice, you can make your own by combining equal parts cinnamon, nutmeg, and ginger. A pinch of allspice can also add depth. Adjust the spices to your taste, as some may prefer a spicier pie.
Can I freeze this pie?
Yes, you can freeze the pie! Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can be frozen for up to 2 months. To serve, thaw it in the refrigerator overnight and enjoy it chilled or warmed.
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).