Are you craving the comforting warmth of pumpkin pie but intimidated by complicated recipes and hours in the kitchen? Then prepare to be amazed! This Impossible Pumpkin Pie recipe is a game-changer. It's incredibly easy to make, surprisingly healthy, and tastes unbelievably like the real deal. Perfect for a quick weeknight dessert or a show-stopping holiday treat, this recipe will become your new go-to for delicious and satisfying pumpkin pie perfection. Let's get baking!
Ingredients:
This recipe uses simple, wholesome ingredients you likely already have in your pantry.
- 1 (15 ounce) can pumpkin puree
- 1 (12 ounce) can full-fat coconut milk (refrigerated overnight for best results)
- 1/2 cup maple syrup (or honey, to taste)
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
- Optional: 1/4 cup chopped pecans or walnuts for topping
Instructions:
Getting Started:
- Preheat your oven to 350°F (175°C). If using a glass pie dish, preheat it in the oven for about 10 minutes for even baking.
Making the Filling:
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In a large bowl, whisk together the pumpkin puree, maple syrup, eggs, cinnamon, ginger, cloves, nutmeg, and salt until well combined.
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Scoop out the thick cream from the top of the refrigerated coconut milk (leaving the watery liquid behind). Gently whisk this thick coconut cream into the pumpkin mixture until smooth. Stir in the vanilla extract.
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Pour the filling into your preheated pie dish.
Baking and Cooling:
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Bake for 45-55 minutes, or until the center is just set. A slight jiggle is okay. Don't overbake!
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Let the pie cool completely on a wire rack before serving. This allows the filling to set properly. This step is crucial for a creamy texture!
Optional Topping:
- Sprinkle with chopped pecans or walnuts during the last 10 minutes of baking for added crunch and flavor.
Tips for Pumpkin Pie Perfection:
- Coconut Milk Magic: Refrigerating the coconut milk overnight separates the cream from the water, resulting in a richer, creamier pie filling.
- Sweetness Level: Adjust the amount of maple syrup or honey to your preference. Start with less and add more if needed.
- Spice it Up: Feel free to experiment with other spices like cardamom or allspice for a unique flavor profile.
- Make it Ahead: This pie can be made a day or two in advance and stored in the refrigerator.
Variations:
- Vegan Pumpkin Pie: This recipe is already naturally vegan-friendly! Ensure your maple syrup is also vegan if necessary.
- Gluten-Free Crust: Use a gluten-free pie crust for a completely gluten-free dessert. You can easily find store-bought gluten-free crusts or make your own.
Nutritional Information (per serving, approximate):
Calories: Approximately 250-300 calories (depending on crust and toppings)
This is a rough estimate and will vary depending on the specific ingredients used and portion size. For precise nutritional information, use a nutrition calculator with your exact ingredients.
This Impossible Pumpkin Pie is a delightful and easy-to-make dessert. Enjoy this healthy and delicious treat! It's the perfect way to indulge your sweet cravings without sacrificing flavor or your healthy eating goals. Happy baking!