A mother-daughter conversation on food and cooking (mostly)

Wednesday, November 7, 2007

Impossible Pumpkin Pie

How can this be so good? It's a recipe throwback from the seventies, first seen on the back of a Bisquick box. It's not really a pie--more like a pudding. Easy and delicious.

Impossible Pumpkin Pie

3/4 cup sugar
1/2 cup Bisquick or other biscuit mix*
1 16-ounce can pumpkin
2 tablespoons soft butter
1 12-ounce can evaporated milk
2 eggs
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 teaspoon ginger
1/2 teaspoon salt
1 or 2 teaspoons vanilla

Mix all ingredients in a blender, or beat in a bowl, until smooth. Pour into a 10-inch pie plate coated with cooking spray. Bake at 350 degrees for 50 minutes.

*Here's a healthy alternative to Bisquick:

Light Baking Mix

3 cups whole wheat pastry flour
1/2 cup dry milk powder
1 tablespoon baking powder
1 teaspoon salt
1/3 cup vegetable oil

Mix thoroughly. Store, tightly covered, in cool dry place. Use in place of Bisquick.

1 comment:

Eva said...

Oh, hooray! I remember this now. I want some.