Alex requested that I make his work some cupcakes this week and since I’ve been on such a pumpkin kick I decided to keep with that theme. I’ve read a lot about impossible pumpkin pie, the pie where you don’t put a crust down, but one appears from the ingredients you put in. I decided I had to try this. Since it would be pretty hard for Alex to transport a whole pie to work I decided to change these into cupcakes.I received rave reviews from both Alex and coworkers who tried these. They really loved the pumpkin flavors that shone through. Alex told me that these really put him in the mood for a pumpkin pie (so keep your eyes on the blog for a pumpkin pie recipe next week!)Instead of creating a heavy icing for these cupcakes I’ve topped them with Cool Whip. Since I was prepping them ahead of time, I decided to use cool whip even though I would typically use fresh whipped cream. If you are serving them right after topping them I would suggest using fresh whipped cream, if they are going to sit for any length of time I suggest using cool whip since it won’t melt or slide anywhere. I’ve sprinkled nutmeg on top to pull out the savory flavors of the cake. If you want to showcase the sweet portion simply use cinnamon instead.[amd-yrecipe-recipe:115]Source: Adapted from Allrecipes.com
I love this pie, it is probably my favorite pie of all time. I have fond memories of my Dad making these the morning of any holiday that contained a family gathering. I have really never found any pumpkin pie that compares to this one.This pie is super quick and easy. Personally, I prefer to use prepared pie crusts since (imho) the effort you put into making your own isn’t worth the end result. This makes the recipe even easier. If you need a gluten free option simply replace the pie crust with a gluten free one and you’re all set! It’s entirely gluten free.[amd-yrecipe-recipe:154]
