Ashleigh Smith
Pumpkin pie is a staple of the fall season. While it is most popularly made as a Thanksgiving Day dessert, it can be made all season long. If you are like me, you hate a soggy pumpkin crust. With this crustless recipe there is no crust to complain about. The edges hold their shape, allowing for a pure pumpkin pie.
Ingredients
- 3/4 Cup Sugar
- 1-2 Cup Bisquick Baking Mix
- 2 Tablespoons Butter or Margarine
- 1 can (13 oz) Evaporated Milk
- 2 Eggs
- 1 can (16 oz) Pumpkin
- 2.5 teaspoons Pumpkin Pie Spice
- 2 teaspoons Vanilla Extract
Homemade Pumpkin Pie Spice Mix
- 2 teaspoon Ground Cinnamon
- 1 teaspoon Ground Ginger
- 1/2 teaspoon ground cloves
- Nutmeg to personal preference
Instructions
1. Heat oven to 350 F or 375 F for high altitudes. Grease a pie plate (10x1.5 inches).
2. Beat all ingredients until smooth, 1 minute in blender on high or 2 minutes with hand beater.
3. Pour into pie plate. Bake until knife inserted in center comes out clean, 50-55 minutes (45-50 minutes high altitudes).
4. Allow the cooked pie to cool completely. Store in the fridge until ready to eat. Top with whipped cream.
About the Author
I'm Ashleigh Smith, a native to Northern Utah. I first gained a love of gardening with my grandmother as I helped her each summer. I decided to make a career of it and have recently graduated with a Bachelor's degree in Horticulture from Brigham Young University - Idaho. My studies have focused on plant production while I also have experience in Nursery & Garden Center Operations.
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