Susan's Impossible Pumpkin Pie
Susan's Impossible Pumpkin Pie recipe
Yield
8 servingsPrep
15 minCook
55 minReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
pumpkin
|
|
| 12 | ounces |
evaporated milk
|
|
| 2 | tablespoons |
butter
or margarine |
|
| 2 | large |
eggs
|
|
| ¾ | cup |
sugar
|
|
| ½ | cup |
biscuit baking mix (bisquick)
|
*
|
| 2 ½ | teaspoons |
pumpkin pie spice
|
|
| 2 | teaspoons |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
pumpkin
|
|
| 346.8 | ml/g |
evaporated milk
|
|
| 3E+1 | ml |
butter
or margarine |
|
| 2 | each |
eggs
|
|
| 177 | ml |
sugar
|
|
| 118 | ml |
biscuit baking mix (bisquick)
|
*
|
| 13 | ml |
pumpkin pie spice
|
|
| 1E+1 | ml |
vanilla extract
|
|
Directions
Heat oven to 350℉ (180℃) Grease pie plate, 10 x 1 1/2".
Beat all ingredients in blender on high speed 1 minute or until smooth.
If your blender doesn't hold 5 cups, beat the mixture with a mixer on medium speed about 2 minutes or until smooth.
Pour into pie plate. Bake 50 to 55 minutes or until knife inserted in center comes out clean.
