Impossible Pumpkin Pie
Impossible Pumpkin Pie
I made this on 17 Feb 2020, and it was very well liked by the family, my Mom loved this pie, even she said this is good pie! The beauty of this recipe, no crust is needed. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 can canned pumpkin, (15 oz can or 2 cups fresh cooked)
- 1/2 cup Bisquick Mix, Shortcut
- 1/2 cup sugar
- 1 cup evaporated milk
- 1 tablespoon butter, softened
- 2 teaspoons pumpkin pie spice, Shortcut
- 1 teaspoon vanilla extract
- 2 eggs
- whipped topping, for serving, as desired
Instructions
- Preheat your oven to 180 C (350 F) and grease a pie dish with butter.
- Add the bisquick mix, sugar, and pumpkin pie spice to a mixing bowl and use a whisk to mix together. Goal is to reduce any lumps.
- To the mixing bowl, now add the pumpkin, butter, evaporated milk, vanilla, and eggs. Whisk together, again, goal is to reduce the amount of lumps. Whisk until you have a mostly smooth mixture.
- Pour the batter into the prepared pie dish. Bake for 45 minutes or until the center is set and a knife inserted in the center comes out clean.
- Cool on a wire rack for 30 minutes then place in the fridge to chill for at least 3 hours.
- Slice, top with whipped topping as desired, serve and enjoy.
Notes
Low cost per serving.
Shortcuts: Bisquick Mix, Pumpkin Pie Spice.
Adapted from a Betty Crocker recipe and the link to the recipe is here.
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