Wednesday, November 17, 2010

Pass MORE of the pumpkin please!

    This recipe I confess is apparently a repeat...I just searched my archive and saw it way back at the beginning. However, it is so very good that it is definitely deserving of another print, especially as it is so very fitting to the season. Without any further adieu, my most favorite and might I add ever popular pumpkin pie recipe. It is crustless (save on the carbs, heaven knows we all need that over the holidays!) and even the most determined self proclaimed pumpkin pie haters have been converted to the way of the crustless pumpkin pie...




     Mom’s Famous Crustless Pumpkin Pie


1 1/2 c. sugar
4 eggs
4 Tbsp butter softened
2 13 oz. can evaporated milk
1 tsp salt
1 c. Bisquick Baking Mix
2 15 oz. cans Pumpkin (or the equivalent of 4 c. fresh or 1 large 29 oz can )
2 tsp. pumpkin pie spice
4 tsp. vanilla extract


Preheat oven to 350^, spray 4  9” pie plates evenly with a light coat of cooking spray. Beat all ingredients in a large bowl till smooth. Once pie plates are evenly filled, bake until golden brown and an inserted knife comes out clean, about 50 min - 1hr depending on your oven. Let set for 10 min or so. Serve with homemade whip cream or vanilla ice cream. 


P.S. This recipe can easily be cut in half for only 2 pies. We go through ‘em like crazy though, so I always make up the whole batch. Also makes a GREAT quick breakfast. You do the math, the ingredients are no more “sugary” etc than breakfast cereal, and kids LOVE it! Serve with milk instead of ice cream and your kids just may sing to you the favorite...Bill Cosby style... morning music of    “Mom is great, gives us...Pumpkin Pie!"

1 comment:

  1. Hi chica!! I saw you on Lindsey Johnson's blog! How are you??
    I use this recipe with Bisquick all the time!!

    ReplyDelete

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