Dairy-Free Impossible Pumpkin Pie
I have to admit that pie, in general, is not my forte. It’s a crust thing. I love to eat it, but as far as making it goes, I have never mastered that supremely tender flaky crust situation. And the fact that I have to eat dairy-free just throws another monkey wrench into the whole deal.
That’s why the concept of impossible pumpkin pie intrigued me. The idea is that you don’t have to make a crust; it magically makes its own crust right in the pan while it bakes! Say what now? I’m in!
Well, the truth is, impossible pumpkin pie comes across more like a crustless pumpkin pie than one with a crust. But it’s still a bit magic. It slices and comes out of the pie pan just like a pie with crust, in perfect pie wedges.
Plus, it’s just about the tastiest pumpkin pie around.
My fascination with the idea of impossible pumpkin pie joined up with my desire to create a dairy-free pumpkin pie with coconut milk. And so I started with this recipe, which apparently hails from a 1980’s LA Times cookbook. I experimented a lot (a LOT) with this one, ultimately replacing the milk and butter with a can of coconut milk; replacing the Bisquick with flour and baking powder; and adding some vanilla.
You literally throw it all in the blender, mix it all up, then pour it into your pie pan and bake. That’s it.
Seriously, the easiest pumpkin pie you might ever make.
I also experimented with a gluten-free flour blend instead of the all-purpose flour, and it turned out great! Ultimately the result may depend on the blend you use (I’d steer clear of bean-based blends, personally). More about the brand I used in the recipe.
I’m actually really proud of this pie recipe. While I have yet to master crust, I’ve at least mastered a dairy-free pumpkin pie without crust. So that’s something!
To further illustrate JUST HOW EASY this pumpkin pie recipe is to make, here’s a video. See?! So easy!
Dairy-Free Impossible Pumpkin Pie
This crustless pumpkin pie might just be the easiest you’ll ever make. Simply blend the ingredients together, pour into your pie pan, and bake!
- 1 (15-ounce) can coconut milk (I recommend full-fat for a richer pie, but lite also works)
- 1 cup pumpkin puree (canned or homemade)
- 4 large eggs
- 1/2 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 1/2 cup all-purpose flour (or your favorite cup-for-cup gluten-free flour blend)*
- 1 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon fine-grain sea salt or table salt
- Coconut whipped cream, for serving**
- Preheat oven to 375 degrees Fahrenheit and position rack in the middle of the oven. Spray a 9- or 10-inch pie pan with baking spray or oil the pan with coconut oil or vegan butter.
- Add the coconut milk, pumpkin, eggs, sugar, and vanilla to the pitcher of a blender. Blend until combined, about 20 seconds. Add the flour, baking powder, pumpkin pie spice, and salt. Blend again until well-combined, another 20 seconds.
- Pour filling into the pie plate. The mixture will be fairly runny. Carefully transfer to the preheated oven.
- Bake until the middle just barely jiggles, 40-50 minutes. I like to check the middle by giving the pie pan a little nudge, and if it seems like it’s no longer liquid, I’ll pull the pie out and insert a butter knife about halfway between the center and the edge. If the knife comes out relatively clean – no runny pie filling – it’s done!
- Place on a cooling rack and let cool, about 1 hour. Transfer to refrigerator to completely cool, at least one more hour (or up to 3 days in advance).
- If desired, top pie with dollops of coconut whipped cream. Or simply cut slices, transfer to a plate, and top individual servings with the whipped cream.
- Keeps in the refrigerator for 3-4 days. I suggest covering the completely cooled pie with plastic wrap if not serving right away.
* I have tested this pie recipe with only one gluten-free flour blend, and it turned out great! I used Pamela’s Gluten-Free Artisan Flour Blend.
** To make coconut whipped cream, refrigerate 1-2 cans of full-fat coconut milk. Skim the coconut cream off the top and place in a bowl. Whip with a hand mixer until the consistency of whipped cream. Add a bit of powdered sugar or pure maple syrup to sweeten, to taste, and/or a bit of vanilla extract if desired.
To freeze, let cool completely then wrap well in plastic wrap and transfer to freezer. To thaw, transfer to refrigerator 24-48 hours before serving or let sit at room temperature for 2-3 hours.
Yield: Serves 8, Serving Size: 1/8 of pie
- Amount Per Serving:
- Calories: 137 Calories
- Total Fat: 4g
- Saturated Fat: 2g
- Cholesterol: 93mg
- Sodium: 202mg
- Carbohydrates: 21g
- Fiber: 1g
- Sugar: 14g
- Protein: 4g
Adapted from LA Times via Cookistry.// All images and text © for Kitchen Treaty.