Monday, November 7, 2016
Self-Crusting Pumpkin Pie
Based on the "Impossible" pies made famous by Bisquick, this pumpkin pie is a little lighter, creamier, and fluffier than the typical super-dense pumpkin pie.
The pie had a few cracks on the top, but that's pretty simple to hide with a dollop of fluffy whipped cream or a scoop of ice cream.
While the recipe claimed that this pie made its own crust, don't be looking for something as thick as a typical crust. But, amazingly, it was enough crust to keep the slices of pie together. While I love flaky pastry crust, I thought this was a nice departure from the usual.
Impossible Pumpkin Pie
Adapted by Donna Currie, Cookistry
From The Los Angeles Times California Cookbook
1 1/3 cups milk
3 Tablespoons butter, softened
1/2 cup sugar
1/2 cup Bisquick
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1/2 teaspoon salt
Preheat your oven to 400°F and spray a 9" pie pan with baking spray or oil. Or butter the pan.
Combine all of the pie ingredients in a blender an blend until well-mixed and smooth.
Pour the mixture into the prepared pan and bake at 400°F for about 30 minutes, or until a knife inserted halfway between the edge and center of the pie comes out clean.
Remove the pie from the oven and let the pan cool on a rack until it's room temperature, then refrigerate until fully chilled.