Impossible Pumpkin Pie
- 1 can (15 ounces) pure pumpkin (not pumpkin pie filling)
- 1 can (12 ounces) evaporated milk
- 2 eggs
- ¾ cup granulated sugar
- ½ cup Bisquick Baking Mix
- 2 Tablespoons butter, melted and cooled
- 2-1/2 teaspoons pumpkin pie spice
- 2 teaspoons vanilla extract
- Heat oven to 350 degrees F. Lightly grease a 9-inch pie plate; set aside.
- Place all ingredients into a blender and process for 1 minute on high (or with a hand mixer for 2 minutes). Pour mixture into prepared pie plate.
- Bake until golden and a knife inserted in the center comes out clean, 50-55 minutes. Cool on wire rack. Pie can be served room temperature or chilled.
- To serve, cut pie into wedges and top with dollops of whipped cream and a sprinkle of nutmeg, if desired. Refrigerate any leftovers.
Recipe by The Culinary Cellar at https://theculinarycellar.com/national-pumpkin-day/
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