Impossible Pumpkin Pie - The Hillbilly Kitchen #recipe #food #baking #cooking #pie #pumpkin #spice

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining creaminess.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia is a low-calorie sweetener.

flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour adds protein and healthy fats.

Welcome to the Hillbilly Kitchen; today we are making a crustless pumpkin pie.

Use a whole can of pumpkin, which is about 1.5 cups.

For milk, you can use any kind; I'm using a can of milk from my pantry, about 1.5 cups.

Use about 0.5 cups of plain flour; you can substitute with self-rising flour but omit the baking powder and reduce salt.

Add 0.75 cups of brown sugar; you can adjust this to taste, and you can use light or dark brown sugar.

Add 2 eggs and 1-3 teaspoons of pumpkin pie spice; I prefer 2 teaspoons.

Include 1 teaspoon of baking powder and 0.5 teaspoons of salt; do not skip the salt.

Melt 0.25 cups of butter; this is half a stick, and we will also use more butter to grease the pie plate.

Grease the pie plate thoroughly with a cold stick of butter, ensuring all sides are coated well.

Mix the dry ingredients together; you can mix sugar with flour and spices to prevent spices from floating to the top.

Preheat the oven to 350°F (175°C).

Mix all wet ingredients together: milk, eggs, melted butter, and vanilla extract.

Add the pumpkin puree to the wet mixture and stir well.

Combine the dry ingredients with the wet ingredients until well mixed; no need for a mixer, just whisk it together.

Pour the batter into the greased pie plate and spread evenly.

Bake in the preheated oven for about 60-70 minutes, or until the center is set and a toothpick comes out clean.

Let the pie cool before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens