Impossible Pumpkin Pie–no crust needed!
In the spirit of the upcoming food fests, here is my favorite easy pumpkin pie recipe. It turns out perfectly for me every time. Blend, pour, bake, cool, ta-da!
1 15-oz. can pumpkin
1 1/2 c. milk, or 1 13-oz. can evaporated milk
1/2 c. biscuit/pancake mix or 1/2 c. flour plus 3/4 tsp. baking powder
1 c. sugar
2 Tbl. butter, melted then cooled
2 large eggs, beaten
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
1/4 tsp. ground cloves
Preheat oven to 350F. Grease a 9-inch glass or Pyrex pie plate.
Place all ingredients in blender; blend for 2 minutes. Pour mixture into pie plate and bake for about an hour, or till center is set and tester comes out clean. Cool. Serve with vanilla or ginger ice cream, or vanilla or maple whipped cream.
November 27th, 2005 at 7:48 pm
Is there supposed to be some kind of sugar/sweetener in this? I couldn’t quite imagine a good pumpkin pie that wasn’t a little sweet, so I added 1/2 c. brown and 1/2 c. white sugar. And it was yummy.
November 28th, 2005 at 4:55 pm
Ack! Yes, and the entry has now been edited to reflect its need for 1 cup of sugar. You could use less, but it won’t taste as good. I use a full cup of white, but I’m sure the brown would be a good complement to the pumpkin.