Impossible Pumpkin Pie

4.4
(162)

This is my mom's recipe that makes its own crust. It's very easy and extremely good!

close up view of a slice of Pumpkin Pie on a plate, and Pumpkin Pie in a pie pan
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Prep Time:
25 mins
Cook Time:
50 mins
Total Time:
1 hrs 15 mins
Servings:
8
Yield:
8 servings

Ingredients

  • ¾ cup white sugar

  • 3 tablespoons butter, softened

  • 2 eggs, beaten

  • 1 (15 ounce) can pumpkin puree

  • 1 (12 fluid ounce) can evaporated milk

  • 2 teaspoons vanilla extract

  • ½ cup all-purpose flour

  • ¾ teaspoon baking powder

  • teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground allspice

  • ½ teaspoon ground ginger

  • ½ teaspoon ground nutmeg

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9-inch pie pan, and set aside.

  2. Sift together the flour, baking powder, salt, cinnamon, allspice, ginger and nutmeg.

  3. In a large bowl, beat together the sugar, butter and eggs. Mix in the pumpkin, milk and vanilla. Add the sifted ingredients, and beat until smooth. Pour into the prepared pan.

  4. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted in center comes out clean.

Nutrition Facts (per serving)

245 Calories
10g Fat
35g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 245
% Daily Value *
Total Fat 10g 12%
Saturated Fat 5g 27%
Cholesterol 72mg 24%
Sodium 309mg 13%
Total Carbohydrate 35g 13%
Dietary Fiber 2g 7%
Total Sugars 26g
Protein 6g
Vitamin C 3mg 17%
Calcium 177mg 14%
Iron 2mg 8%
Potassium 287mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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