Side Pannel
Impossible Pumpkin Pie Recipe
Impossible Pumpkin Pie Recipe
- Recipe Submitted by maryjosh on 03/12/2019
Ingredients List
- 1 (15 oz.) can 100% pure pumpkin
- 1 (12 oz.) can evaporated milk
- 2 eggs
- 3/4 c. granulated sugar
- 1/2 c. biscuit baking mix
- 2 T. butter, melted
- 2 tsp. vanilla extract
- 1 ¼ tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/2 tsp. ground nutmeg
Directions
Place pumpkin, evaporated milk, eggs, and sugar in a mixing bowl. With an electric mixer, mix on medium speed until smooth. Add baking mix, melted butter, vanilla extract, cinnamon, ginger, and nutmeg. Mix on medium speed until well combined and smooth.
Pour batter into a greased 9-inch pie dish. The pie dish will be VERY full – fill it as full as you possibly can. Sometimes I do have to discard a little bit of the batter because it doesn’t fit.
Bake at 350℉ for 55-60 minutes, or until a knife tip inserted in the center comes out clean.
Allow to cool at room temperature for a while, and then refrigerate until completely cooled and chilled through.
Serve with whipped cream, if desired.
Pour batter into a greased 9-inch pie dish. The pie dish will be VERY full – fill it as full as you possibly can. Sometimes I do have to discard a little bit of the batter because it doesn’t fit.
Bake at 350℉ for 55-60 minutes, or until a knife tip inserted in the center comes out clean.
Allow to cool at room temperature for a while, and then refrigerate until completely cooled and chilled through.
Serve with whipped cream, if desired.
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