Impossibly Easy Pumpkin Pie

 


Ingredients

  • 1
    cup canned pumpkin (not pumpkin pie mix)
  • 1/2
    cup Original Bisquick™ mix
  • 1/2
    cup sugar
  • 1
    cup evaporated milk
  • 1
    tablespoon butter or margarine, softened
  • 1 1/2
    teaspoons pumpkin pie spice
  • 1
    teaspoon vanilla
  • 2
    eggs
  • Whipped topping, if desired

  • Steps

1 Heat oven to 350°F. Grease 9-inch pie plate.

2 Stir all ingredients except whipped topping until blended.

3 Pour into pie plate

4 Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Serve with whipped topping. Store covered in refrigerator.

Comments

Post a Comment

Popular posts from this blog

Impossibly Easy Pumpkin-Pecan Pie

Image
  Ingredients 1 cup canned pumpkin (not pumpkin pie mix) 1/2 cup Original Bisquick™ mix 1/2 cup sugar 1 cup evaporated milk (from 12-oz can) 1 tablespoon butter or margarine, softened 1 1/2 teaspoons pumpkin pie spice 1 teaspoon vanilla 2 eggs 1/2 cup chopped pecans 1 1/2 cups Cool Whip frozen whipped topping, thawed 1/4 teaspoon pumpkin pie spice 8 pecan halves, if desired Steps 1  Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. 2  In medium bowl, stir pumpkin, Bisquick mix, sugar, milk, butter, 1 1/2 teaspoons pumpkin pie spice, the vanilla and eggs until blended. Stir in chopped pecans. Pour into pie plate. 3  Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour. 4  Stir whipped topping and 1/4 teaspoon pumpkin pie spice. Garnish pie with topping and pecan halves. Store covered in refrigerator.
Read more

Green Rice with Toasted Pumpkin Seeds

Image
  Ingredients Pumpkin Seeds 1/3 cup raw unsalted hulled pumpkin seeds (pepitas), pine nuts or slivered almonds 1 tablespoon olive oil Rice 1/2 cup tightly packed fresh cilantro (stems and leaves) 1/2 cup tightly packed fresh parsley (stems and leaves) 1 medium green bell pepper, coarsely chopped (1 cup) 1 small onion, chopped (1/3 cup) 2 cloves garlic, finely chopped 1 jalapeño chile, seeded 1 1/2 teaspoons salt 1/4 teaspoon ground cumin 2 3/4 cups water 3 tablespoons olive oil 1 1/2 cups uncooked regular long-grain rice Steps 1  In 8-inch skillet, heat pumpkin seeds and 1 tablespoon oil over medium heat about 3 minutes, stirring occasionally, until seeds are lightly toasted. (Watch carefully—they can burn quickly.) Use slotted spoon to remove pumpkin seeds from pan and cool on paper towel-lined plate. 2  In food processor or blender, puree cilantro, parsley, bell pepper, onion, garlic, chile, salt, cumin and water until smooth; set aside. 3  In 3-quart saucepan, hea...
Read more

Pumpkin Seed Popcorn Snack Mix

Image
  Ingredients 8 cups unsalted plain popped popcorn 1 cup unsalted pumpkin seeds (pepitas) 1/2 cup butter or margarine 1 cup packed brown sugar 1/4 cup light corn syrup 1 teaspoon chili powder 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1/4 teaspoon ground red pepper (cayenne) Steps 1  Heat oven to 250°F. Spray 17x12-inch half-sheet pan with cooking spray. In large bowl, mix popcorn and pumpkin seeds; set aside. 2  In 2-quart saucepan, melt butter over medium-low heat; stir in brown sugar and corn syrup. Heat to boiling over medium heat; boil 2 minutes. Stir in chili powder, salt, cumin, cinnamon and red pepper. Pour over popcorn mixture; stir to coat completely. Spread mixture in pan. 3  Bake uncovered 30 minutes, stirring occasionally. Cool completely in pan on cooling rack.
Read more