Crustless Pumpkin Pie Recipe - Impossible Pie Easy Recipe
This Imposible Pumpkin Pie is a Crustless Pumpkin Pie recipe and is so good, you won't miss the pie crust! It forms a fine, very light crust all on it's own while it bakes. It's an easy one bowl recipe that you can quickly mix up and throw into the oven. It's a great make-ahead recipe for Thanksgiving. Serve it chilled with whipped cream for a delicious and easy dessert! Just follow the step by step instructions in this easy baking tutorial, and you'll have a delightful Crustless Pumpkin Pie to enjoy during this beautiful season!
Crustless Pumpkin Pie
Ingredients:
3 Tbs melted butter
2 eggs
15 oz can pure pumpkin
12 oz can evaporated milk
1 Tbs vanilla extract
3⁄4 c sugar
1⁄2 c flour
3⁄4 tsp baking powder
1 tsp ground cinnamon
2 tsp pumpkin pie spice (or combination of nutmeg, ginger, all spice)
Instructions:
Preheat oven to 350 degrees. Measure all ingredients into a mixing bowl and mix until just combined. Pour into a well-greased 9” pie pan and bake for 50-55 minutes or until set. Let cool before slicing. Best when stored in the refrigerator. Serve with whipped cream, cool whip, or vanilla ice cream. Enjoy!
Used in this recipe:
KitchenAid Mixer (21 fun colors!)
*If you're looking for an alternative to plastic bread bags, our beeswax bread bags are a healthy way to store your bread! They are reusable, made of 100% cotton, infused with organic beeswax and coconut oil, naturally antibacterial to keep your bread from molding, and handmade by me and my daughters on our family farm!
