Description
This Impossible Pumpkin Pie is a simple, wholesome dessert that combines the rich flavors of pumpkin and warm spices into a delicate, custard-like pie. Naturally sweetened with maple syrup and customizable with your choice of milk and flour, this recipe offers a comforting treat with minimal fuss. It bakes to a soft, tender texture that’s set in the fridge for a perfect slice every time.
Ingredients
Dry Ingredients
- 2 tsp cinnamon
- 2 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/3 cup flour (such as spelt, oat, almond, white, sorghum, or whole wheat)
Sweeteners
- 1/3 cup maple syrup or sugar (or sweetener of choice)
- Pinch uncut stevia OR 2 additional tbsp sugar of choice
Wet Ingredients
- 1 15-oz can pumpkin puree
- 3/4 cup + 2 tbsp milk of choice
- 2 tbsp oil OR omit and increase milk to 1 cup
- 2 1/2 tsp vanilla bean paste
Optional Ingredients
- 1 tbsp ground flax OR 2 tsp cornstarch (to improve firmness)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400°F (200°C). Grease a 9-inch round baking pan thoroughly to prevent sticking.
- Mix Ingredients: In a large mixing bowl, combine the cinnamon, baking powder, pumpkin pie spice, salt, and chosen flour. Add the maple syrup (or sugar), stevia or additional sugar, pumpkin puree, milk, oil (or extra milk if omitting oil), and vanilla bean paste. Optional: add ground flax or cornstarch if you want a firmer texture. Stir everything together until the batter is smooth and homogenous.
- Bake the Pie: Pour the batter into the prepared pan and smooth the top evenly. Place on the center rack of the preheated oven and bake for 35 minutes. The pie will be very soft and delicate when done, which is intended.
- Cool and Set: Remove the pie from the oven and let it cool completely at room temperature. Once cooled, transfer the pie uncovered or loosely covered to the fridge and allow it to set for at least 6 hours. This chilling step firms up the pie to the perfect custard-like consistency.
- Serve and Store: Slice and serve chilled. Store any leftovers covered in the refrigerator for 3-4 days.
Notes
- The pie is delicate and less firm without the optional flax or cornstarch; handle with care or consider serving it in a bowl as a pumpkin custard.
- You can use various types of flour depending on your dietary preference or availability, including gluten-free options like oat or almond flour.
- The recipe is versatile with sweeteners; maple syrup, sugar, or stevia can be adjusted to taste.
- Omitting oil requires increasing milk to maintain the right batter consistency.
- Vanilla bean paste adds a rich vanilla flavor, but vanilla extract can be substituted if needed.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
