Well, it turns out that the Impossible Pumpkin Pie Bundt was indeed impossible, not to mention a pain in the tuckus. For this month’s “Happy Fall, Ya’ll!” themed Bundt Bakers event hosted by Teri of The Freshman Cook, I attempted to create an Autumn Bundt, using a pie recipe that has been cherished by my family for many years. Well, from the picture above, you can see how great that went for me. The pie looked absolutely gorgeous in its Bundt pan. So beautiful in fact, that it decided it didn’t want to be parted from its pan; it much preferred to live happily ever after in pie bonded to non-stick metal bliss. After much swearing, whacking, scraping, hitting, throwing, and eventually even more swearing, all I had to show for my work was a very expensive broken plate, a messy Bundt pan, and a dish disposal filled with what one could only describe as orange goo.
So, what have I learned from this experience? First of all, I need a new can opener. Mine has completely lost its can opening abilities, and therefore is completely useless. However, thanks to this, I did discover that an ice pick is great for poking holes in a can so that you can drain out what is inside. Not the most convenient method, but hey, you work with what you’ve got, right? Secondly, Bundt pans aren’t meant for every recipe. Cough, cough. Humiliation. More swearing. My Bad. Cough, cough. Even more swearing. Perhaps I’ll try making another “Happy Fall, Ya’ll” Bundt if I can ever get the orange goo scraped out of my favorite Bundt pan, or maybe I’ll just forget about the whole thing and make an Impossible Pumpkin Pie instead. If you’d like to join me in making an Impossible Pumpkin Pie, I’ve decided to post the recipe below for anyone that is interested. It’s a great pie, especially if you’re the type of person who despises crust touching their pumpkin filling. However, if you should find yourself in search of a few great Fall Bundts, make sure to check out what my fellow Bundt Bakers have to offer this month because I’ve got absolutely nothing for you.
Impossible Pumpkin Pie
- 1/2 Tablespoon Unsalted Butter
- 3/4 Cup Granulated Sugar
- 1/2 Cup Pancake or Baking Mix
- 3 Teaspoons Ground Cinnamon
- 1/4 Teaspoon Kosher Salt
- 2 Eggs
- 1 (15-oz.) Can Pumpkin Puree
- 1 (12-oz.) Can Evaporated Milk
- 2 Tablespoons Unsalted Butter, Melted
- 1 Tablespoon Vanilla Extract
- Preheat oven to 350 degrees.
- Use 1/2-tablespoon of butter to grease a pie plate; set aside.
- In a large bowl, whisk together all of the remaining ingredients for 2 minutes, or until well combined.
- Pour the batter into the prepared pie plate and bake for 50 to 60 minutes, or until the top begins to crack and the pie has set.
- After the pie has completely cooled, cover with plastic wrap and refrigerate until serving.
- I often use fat-free condensed milk in this recipe, however, you can use the full-fat version if you prefer.
- Tap the pie plate on the counter a few times before placing it into the oven. This will evenly distribute the batter and pop any large air bubbles.
- Use a silicone rubber spatula to get the pie slices out of the pie dish if they are sticking to the dish.
- Garnish with whipped cream when serving.
- Served with a banana, this pie makes the perfect breakfast.
- Instead of using a metal pie plate, use a ceramic pie dish like this Emile Henry Modern Classics Rouge Pie Dish, which will allow the pie to bake more evenly.
- Try this OXO Manual Can Opener, if you don’t have a can opener that works.
*Some affiliate links can be found in this post.
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.
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