Monday, November 19, 2007

Make it easy with Impossible Pumpkin Pie

Supermarkets are loaded with pumpkin pies these days, but in case you like home-made best, here's a super simple "impossible" pie recipe. (Crust prepares itself.)
Taking a few small steps like making this recipe over a more time-consuming one can ease matters for the home cook who wants to put only home-prepared food on the table.

Impossible Pumpkin Pie

16 oz pumpkin
12 oz Evaporated milk
2 Tablespoons butter
2 Eggs
3/4 cup sugar
1/2 cup biscuit mix (such as Bisquit)
2 1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla

Heat oven to 350 F.
Grease a deep dish or 10" pie plate.
Beat all ingredients together with a mixer on medium speed about
two minutes or until smooth. Pour into pie plate. Bake 50 to 55 minutes
or until knife inserted in center comes out clean. Serves 8.
Serve with whipped cream.

For hundreds of more recipes, see the entire Regency House Christmas package Here

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