The cozy flavors of fall are some of my absolute favorites. Sugar and spice and everything nice. I cannot get enough. Of the tried and true autumn recipes, pumpkin pie just might rank numero uno. It wouldn’t be Thanksgiving without this classic dish, but I love it enough to make it all fall long! Thankfully I’ve discovered this easy-peasy version: Impossible Pumpkin Pie. It’s simple enough to whip up a whim and the ingredients are mainly pantry staples.
This recipe makes for a great lower-carb option, while still getting all the pumpkin flavor. I like to serve it with a big old scoop of whipped cream, but I’ve also been known to eat a slice with my yogurt in the morning. No wrong time or place for a treat this tasty!
Impossible Pumpkin Pie
Ingredients
- ¾ cup sugar
- 3 tablespoons butter, softened
- 2 eggs, beaten
- 1 (15 oz) can pumpkin puree
- 1 (12 oz) can evaporated milk
- 2 teaspoons vanilla extract
- ½ cup all-purpose flour
- ¾ teaspoon baking powder
- ⅛ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
Preparation
- Preheat oven to 350 degrees F and grease a 9-inch pie dish.
- In a small bowl, sift together flour, baking powder, salt, cinnamon, and pumpkin pie spice.
- In a large bowl, mix sugar and butter until smooth. Beat in eggs one at a time. Add pumpkin, evaporated milk, and vanilla and mix until well combined.
- Slowly mix in dry ingredients until smooth.
- Transfer to the prepared pie dish and bake for 50-55 minutes or until set through the center.
Recipe adapted from Allrecipes.com