Dear Readers,
Mimi has a great pumpkin pie recipe that makes its own crust. Impossible, you say – not really! General Mills printed this “Impossible Pumpkin Pie” recipe over 30 years ago and it’s a winner.
Impossible Pumpkin Pie
3/4 cup sugar
1/2 cup Bisquick baking mix
2 tablespoons margarine or butter
1 can (13 ounces) evaporated milk
2 eggs
1 can (16 ounces) pumpkin (not pumpkin pie mix)
2-1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla
Heat oven to 350 degrees. Grease 9″ or 10” pie plate. Beat all ingredients until smooth, 1 minute in blender on high or 2 minutes with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, 50 to 55 minutes. Garnish with whipped cream if desired.
Note: You can lower the fat and calories by using evaporated skim milk and lite Bisquick. Tastes just as good, too!
I guess you’re wondering where the punch is. There is none – but it does make an intriguing title!!!
Keep smilin’!
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