Impossible Pumpkin Pie s

Not as good as Gram ma's - but a whole lot easier!     1 12 oz can evaporated  milk     2 Tb butter or margarine-melted     2 eggs     3/4 c  sugar     1/2 c  Bisquick mix     1 16 oz can pumpkin     2 1/2 t. pumpkin pie spice     2 t. vanilla     Whipped cream (optional)

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Combine milk, butter, eggs, sugar, biscuit mix, pumpkin and pie spice to taste in blender. Blend until mixed. Turn into greased 9-inch deep pie pan and bake at 375F for 50 minutes or until knife inserted halfway between center and rim comes out clean. Cool. Serve with whipped cream, if desired. Yield: 8 servings  Easy as pie!

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Impossible Pumpkin Pie
(with pecan topping) 
Looks neat. Tastes good.  Easy to make.

Combine in large bowl:

3/4 cup sugar
1/2 cup Bisquick mix
2 tablespoons butter, melted
14 oz can sweetened condensed  milk
(evaporated milk for Libby brand)
l6 oz can pumpkin - Comstock brand
2 eggs
2 teaspoons vanilla
1 1/2 t. cinnamon
1/2 t. nutmeg
1/2 t. ginger
1/4 t. cloves
1/4 t. allspice
(Or 2 1/2 - 3 t. pumpkin pie spice)
(topping ingredients listed below)

With mixer, just mix till smooth.  Don't over mix.
Pour into greased and floured  9" glass pie,
tart or spring form pan or muffin tins.
Bake at 350  degrees in dark pans or glass.
(375 degrees in a shinny pan) for 55 minutes.
If you made muffins, bake about 40 minutes.
Conventional oven works better for this recipe
than a convection oven.

Make topping while pie is baking in the oven.
( From "Favorite Brand Recipes Cookbook" page 278)
1 C pecans (chop slightly in 2 C measuring cup)
2 T. butter, melted
1/2 C brown sugar
Mix and top pie the last 10 minutes of baking.

When done, if muffins, invert.
Top with powdered sugar and whip cream.
If tart pan:  Cool 10 minutes, tap sides & remove tart.
Can top with powdered sugar and whipped cream.
If spring form pan, remove pan sides.  Try ice cream!
Tastes good warm, too!

 

More quick and easy recipes coming - soon!

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