Impossible Pumpkin Pie

I like the video! It shows how easy making this really is, and for trickier recipes it can also show desired consistencies or how to mix a specific ingredient in. Good job!

This looks simply delish!

I’ve been reading your website for awhile, and I definitely love it. I think videos can be useful, as another commenter mentioned, but please don’t do only videos. You can’t print out the recipe from a video, and seriously, I personally will never take the time to watch the video.

cup measurement for the pumpkin puree, please…
I can’t buy cans of pumpkin here

Katie, we don’t have canned pumpkin here in Australia (that I am aware of!!). If I used pureed butternut pumpkin should I strain it before using to make sure it is not too wet.
thanks.

I just enjoyed a slice of this and fully plan to have another. This is really wonderful! Thank you for creating a recipe that isn’t a compromise. I wouldn’t hesitate to serve this to non vegan friends and family. It definitely wants some coconut whipped cream though. Yum!!

I think almond flour would work best in this, or maybe I’m just partial to almond flour! I use it in so many gluten-free baked good recipes!

I made this yesterday and was worried because I read “tablespoon” for the egg replacer. Oops. No worries, though, it was firm but still delicious! My son loved it, I loved it, now we just have to wait for my skeptic husband to try it, lol.
As for the videos, keep them coming! I find them very motivating. I love the quick simplicity. Don’t listen to the nay-sayers. Thanks for the great recipes!

Wow, never thought to make a crust-less pumpkin pie but I love the idea! Especially since I’m terrible at making pie crust and the filling always my favorite part anyway. I cannot wait to try this!! Thanks so much, you’re the best, Katie!

I recommend putting the pie dish on top of a sheet pan since the pie overflowed, It baked quickly with a dark skin on top. I love your recipes, but I wouldn’t make this again.

Hello, I am wanting to add eggs to the pie for extra nutition…does that work?

Katie, Thank You for all of your hard work, in putting all of this together. I’m getting more and more introduction into what you are doing, just by searching the food… Your name just keeps showing up!! I think I need to go find your page!!! Thanks again! Don’t let Anyone tear you down! (Sorry, can’t comment on video, havn’t yet seen it.). I have now gone back, viewed the video, and think that we need more like it! Most cooks are just too “full of themselves”, to do such a wonderful job!!! (Hope the person above that was so nasty reads that!!)

Excellent recipe. I used xylitol instead of maple syrup and 24 drops of NuNaturals liquid stevia (equivalent of 2 tbsp sugar). Next time I’ll use a bit less stevia. Definitely hits the spot.

Wow. This is the first recipe I’ve ever made from your website and it was great. Living in the UK, finding pumpkin is tricky, and I used up the last jar I brought back from when I visited my best friend (who moved to Texas a few years ago) at Haloween last year. And it was worth it. These are just *so* nice and so many fewer calories. Thank-you so much – I’m loving this website now I’ve found it.

Hey Katie! I love this recipe, and I love the way you bake— simple, healthier, fun. My daughter suffers from celiac, so I’ve already been researching how to best make pumpkin pie to suit her dietary needs. On Saturday I was testing this recipe out and I decided to add about a tablespoon of a seasonal vanilla ginger almond butter. It was SO good. Also, instead of making it crust less, I mixed oats and maple syrup together and press them into the pan, and then added the filling. Yum! Klarissa was thrilled?

Hi! If I choose to omit 2tbsp oil do i increase the 3/4 cup milk only to 1 cup OR 1 cup + 2tbsp?

Thank you! I’m very excite to try the recipe!

Hi! I made this and really enjoyed it. I was wondering, though, why the sweet potato pie couldn’t be crustless, too? Do you have any ideas? I’d love to try to make it crustless, but thought I’d ask for a baking suggestion beforehand from the expert! I know you won’t “know” unless you try it yourself, but is there any way to make the sweet potato pie crustless while keeping the ingredients very similar as opposed to substituting pumpkin for sweet potato in your impossible pumpkin pie? Thanks so much for any thoughts in advance! Kind regards, Lauren.

The flavor on this was suprisingly good! I substituted the pumpkin with sweet potato, but still amazing flavor. My only suprirse was that it was soooo small/thin in the 9inch pan… I kind of was hoping for a thicker pie. Maybe I thought it would rise or something? But after baking and refrigerating, the end result was like…shorter than a penny. Literally the height of a pancake. I prefer taller, thicker, heartier slices of pie–espeically if there’s no crust. I’m going to make the recipe again and just double the quantity of stuff… Hopefully, that’ll make it more like a regular pie–height and all. But otherwise, amazing flavor and work! I used Swerve confectioner’s sugar (keto) and golden maple syrup for the sugar options. Plus, I always go heavy-handed on the vanilla and pumpkin pie spice. Came out well! Thanks, author!

The flavors are amazing. I followed the directions exactly and was surprised to find that when trying to cut a slice, it was more like a custard. I used plenty of butter to grease the pan so I don’t know where I went wrong. Still so yummy even as a pudding.

Looking forward to trying this with my pumpkin pieaholic fiancé. After reading comments about the video? 😂😂😂 I finally watched the video. I LOVED it just simply because I’m impatient and HATE videos that are excessively long and have way too much talking. I prefer to read recipes because it’s faster than listening to some people talk. This video was perfect for me! Loved it and am actually going to watch a few more videos so thanks to Arielle who complained years ago hahahaha! Some people… I love these recipes soooo much and have yet to try one that isn’t amazing. My hardest part is finding the low calorie ones and ONLY making those because they are all so yummy! I started with the crazy good ranch and have been a follower since! Currently I’m obsessed with the black bean brownies since dieting and working out a lot. I CRAVE THEM SOOOOO MUCH! I have to give props for the amazing variety of recipes for all diets! Vegan, low calorie, etc yet all are made with healthy ingredients! Love love LOVE IT! Your a badass young woman Katie! Love reading the personal things along your path of running and working out. The fact that your so open and relatable is amazing. Your creativity and the way your brain works is awesome! It’s helped people like me out several times and made believers out of picky eaters I know. My kids who preferred junk food and my fiancé who would have never eaten a dessert with beans in it if he hadn’t tasted it first! Thank you! Keep on lady! Love seeing new recipes and going through them all!

Can this recipe be frozen?

Hi! I made two of these yesterday and followed recipe to T- let them cool completely and put in fridge for 12 hours. They are barely cooked? Taste delicious! But not set at all. It’s slightly thicker than eating just the batter. I included the flax seed. I’m putting back in oven to see if that’ll help (they’re not really edible so what’s the harm) but what did I do wrong? Thanks!

Hi, I’m looking forward to making this but I don’t have canned pumpkin. If I use fresh is it better to bake it or cook it? Thanks, I love your recipes!