impossible easy pumpkin pie
This pumpkin pie was made without a pie crust and tasted pretty good. Plus, it's quite easy to make as well.
prep time
10 Min
cook time
35 Min
method
Bake
yield
6
Ingredients
- 1 cup canned pumpkin (I used Libby's 100% pure pumpkin)
- 1/2 cup Bisquick pancake & baking mix
- 1/2 cup granulated sugar
- 1 cup evaporated milk
- 1 tablespoon butter (or) margarine, softened
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 2 large eggs
- - whipped topping, if desired (I used extra creamy Reddi Wip)
How To Make impossible easy pumpkin pie
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Step 1Heat oven to 350° F.
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Step 2Lightly grease the inside of a 9-inch pie plate with Crisco All-Vegetable Shortening. Then set pie plate aside.
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Step 3In a bowl add the canned pumpkin, Bisquick mix, granulated sugar, evaporated milk, butter or margarine, pumpkin pie spice, vanilla extract, and eggs. Stir ingredients together.
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Step 4Pour into pie plate. Bake in the oven for 35 to 40 minutes or until a knife inserted in the center comes out clean.
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Step 5Allow pie to cool for 30 minutes, then refrigerate for about 3 hours, or until pie is completely chilled.
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Step 6Serve pie with whipped topping.
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Step 7Store remaining pie covered in the refrigerator.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pies
Tag:
#Quick & Easy
Tag:
#For Kids
Keyword:
#easy
Keyword:
#pumpkin pie
Keyword:
#crustless
Ingredient:
Vegetable
Method:
Bake
Culture:
American
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