Crustless Pumpkin Pie
1 can(s)pumpkin, canned or cooked
1 can(s)evaporated milk
1/2 cbrown sugar, lightly packed
2 tsppumpkin pie spices
1/4 chazlenut creamer (liquid)
1/2 cbisquick or your favorite baking mix
How to Make Crustless Pumpkin Pie
- Preheat oven to 350. Spray an 11x8 inch pan with cooking spray, set aside (I've also used my oblong 2 qt Corningware dish).
- Ok, now this is the complicated part... ready? Dump everything in a bowl. Mix it up. That's it. Really, that's all there is to it! You can use a whisk, or a handheld mixer, or a blender, or a food processor (which is what I use). Mix really well, so that everything's evenly combined.
- Pour the goop into your prepared pan. Stuff it in the oven for 50 minutes, til it's set in the center (don't over-bake!). A sharp knife inserted near the center should come out mostly clean. It will continue to set up as it cools.
- Let it cool to room temp, then refrigerate. Serve with whipped cream, or be really bad and serve with a scoop of butter pecan or cinnamon ice cream.