Recipes: Impossible Pumpkin Pie

 Millions of Mini Pumpkins

Flickr Photo Credit: Shelly Ginger

I got this one from Quick Cooking Magazine as well. I like it because it’s very similar to another recipe my mother gave me for a custard pie which is mixed in a blender and poured into a pan to bake.

Here’s what you need: 2 eggs, 1 can (12 ounces) evaporated milk, 1 can (15 ounces) solid pack pumpkin, 3/4 cup sugar, 1/2 cup baking mix, 2 tbsp melted butter or margarine, 2 1/2 tsp ground allspice, 2 tsp vanilla, whipped topping (optional).

In a blender, combine eggs, milk, pumpkin, sugar, biscuit/baking mix, butter, allspice and vanilla. Cover and process until smooth. Pour into a greased 9-inch pie plate (the dish will probably be quite full). Bake at 350 degrees F for 50-55 minutes or until a knife inserted in the center comes out clean. Served with whipped topping or cream if desired.

Related Reading: More Recipes for Canned Pumpkin and Crispy Toasted Pumpkin Seeds.