This is the best pumpkin pie I've ever had. My mom would make it for us every year, and now I love to make it too! It's super easy, and there's no dry icky crust. (Sorry, I'm not a fan of pie crusts.)
3/4 cup sugar
1/2 cup Bisquick
2 Tbsp butter or margarine, softened
1 can evaporated milk
2 eggs
1/2 tsp salt
16 oz can pumpkin (I found 15 oz can, worked fine)
2 1/2 tsp pumpkin pie spice
2 tsp vanilla
(If you don't have pumpkin pie spice, use 1/4 tsp ginger, 1/4 tsp nutmeg, 1/2 tsp allspice, and 1/2 tsp cinnamon.)
Heat oven to 350 degrees. Grease pie pan. Beat all ingredients until smooth. Pour into pie pan and bake for 50-55 minutes, or until knife inserted comes out clean.
Serve warm or cold with whipped cream. Yum!
3 comments:
Yes, and I got that recipe from my mom! Yum, yum. Just plop some whipped cream on top and you're in business. So quick and easy and so good. :)
Everybody has to make this. Its easy and fast. Not having a crust is like someone already picked all the bones out of the fish for you.
Yummy pumpkin pie, I have one cooking in the slow cooker right now should be done in another hour.Mine doesn't have a crust either. Very similar to blender pies that were crustless that was so popular about 20 years ago. I put a pinch of orange peel in my pie, Joe's Mom always made her pumpkin pie like that.
Love Aunt Linda
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