Its funny how your tastes change when you get older and all grown up. When I was a child pumpkin pie was at the bottom of the list when it came to pies that I enjoyed.
I come from a long line of pie aficionados! We love pie in our family and we always like to say that if it is in a crust we are the first in line to enjoy. Although I wasn't terribly fond of Pumpkin Pie growing up, I still ate it because well . . . it was a pie!
I have come to really enjoy the flavor of pumpkin pie as an adult . . . with its rich velvety texture and those warm baking spices . . .
I think perhaps what did not endear me overly much to it as a child was the fact that the crust never quite baked properly and could often be a bit doughy rather than crisp.
Impossible pies are not technically pies . . . but rather velvety smooth custard desserts that separate into a thin crust like bottom and a rich flavourful topping . . . baked in a pie dish and shaped like a pie.
Normally they use a baking mix but this one doesn't. It uses a mix of flour, baking powder and warm baking spices. These are beaten into a rich pumpkin and egg custard mixture . . .
then the whole thing is poured into a buttered pie dish and baked. I quite like this version of pumpkin pie . . .
Its rich and velvety . . . that custard is dense and filled with lovely flavours . . .
Creamy pumpkin . . . cinnamon, allspice, nutmeg, ginger . . .
Its just plain delicious! But what I like even more is its ease of creation . . .
You can't ask for much easier than beat, pour and bake!
The hardest part is waiting . . . while the smell of those warm baking spices makes your whole home smell like, well . . . . Grandma's Kitchen and Home Sweet Home!
It needs nothing more than a garnish of softly whipped cream to lift it to perfection!
Yield: 8
Author: Marie Rayner
Impossible Pumpkin Pie
Perhaps one of the easiest pumpkin pies you will ever make. Simply stir everything together and bake. It magically forms a light crust on the bottom as it bakes, with a dense, creamy and beautifully spiced pumpkin fillingingredients:
- 70g plain flour (1/2 cup)
- 3/4 tsp baking powder
- 1/8 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 150g caster sugar (3/4 cup)
- 3 TBS butter, softened
- 2 large free range eggs
- 1 (425g) tin of pureed pumpkin (15-oz tin)
- 250ml single cream (1 cup light cream)
- 1 TBS pure vanilla extract
- lightly sweetened whipped cream to serve
instructions:
How to cook Impossible Pumpkin Pie
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 inch pie glass pie plate really well with butter. Set aside.
- Sift together (in a small bowl) the flour, baking powder, salt, cinnamon, allspice, ginger and nutmeg.
- Cream together the butter and sugar. Beat in the eggs. Stir in the pumpkin, cream and vanilla. Stir in the dry ingredients, beating them in well until the mixture is smooth. Pour the mixture into the prepared pie dish.
- Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely on a wire rack and then chill for several hours prior to cutting into wedges to serve. Garnish with whipped cream to serve.
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Todd really loves this dessert. He loves anything that even remotely resembles custard! If this type of pumpkin pie isn't your thing, I have a few others to choose from.
Sheet Pan Pumpkin Pie.
Pumpkin Crumb Pie.
Maple Pumpkin Pie.
You are now spoilt for choice!! I highly recommend them all!
