My favorite part of pie is the crust. I love a flaky buttery crust. But, my favorite part of the pie is the least favorite part for the rest of my family. We were looking for an easy dessert the other night and trying to make use of all our holiday leftovers. I had a can of pumpkin puree and remembered this pie my mother used to make a long time ago. We had a bit of Bisquik left so Impossible Pumpkin Pie it was.
Verdict:
This is so easy to make. The toughest part is waiting for it to cool to eat it. We ended up eating it a bit warm (it has a lighter texture until it cools) with a bit of vanilla ice cream on it. It was good but it was much better once it was completely cooled. It tasted just like a pumpkin pie without the crust.
Impossible Pumpkin Pie
A pumpkin pie without the crust.
Ingredients:
- 1 (15 oz) can pumpkin puree
- 1 (12 oz) can evaporated milk
- 2 eggs
- 3/4 cup sugar
- 1/2 cup baking mix
- 2 tablespoons butter, melted
- 2 teaspoons vanilla
- 1 1/2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
Directions:
- Preheat oven to 350 degrees. Spray a 9″ pie plate with non-stick spray.
- Place pumpkin, evaporated milk, eggs, and sugar in a mixing bowl. With an electric mixer, mix on medium speed until smooth. Add baking mix, melted butter, vanilla extract, cinnamon, ginger, and nutmeg. Mix on medium speed until well combined and smooth.
- Pour batter into a greased 9-inch pie dish. The pie dish will be VERY full – fill it as full as you possibly can. Sometimes I do have to discard a little bit of the batter because it doesn’t fit.
- Bake for 50 to 60 minutes until a knife inserted in the center comes out clean.
- Remove pie from oven and allow to cool completely before serving.
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