When I saw this recipe a week or so ago on one of the blogs I follow, I was intrigued. The author said this pie makes it's own crust. The one thing I struggle with is crust. I'm not a crust fan and making it is not on my list of favorite things to do. This pie was simple enough to slip it into my Thanksgiving cooking and was a hit with the family. What I loved about this pie is that it doesn't really have a crust but it's not so soft that it loses it's form when cut. Most of the family thought this was the perfect pie. I plan on playing with it some to make a gingerbread/apple version.
Impossible Pumpkin Pie
3/4 cup sugar
2 eggs
1/2 cup biscuit mix
1 can (16 oz) pumpkin
2 tsp. butter
2 1/2 tsp. pumpkin pie spice
1 can (13 oz.) evaporated milk
2 tsp. vanilla
Heat oven to 350 degrees. Grease 9 inch pie pan. Beat all ingredients until smooth. Pour into pan. Bake until knife inserted in center comes out clean, 50-55 minutes.
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