Impossible Pumpkin Pie
 
Ingredients
  • 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
Instructions
  1. Heat oven to 350 degrees F. Lightly grease a 9-inch pie plate; set aside.
  2. 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.
  3. 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.
  4. 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/