Pumpkin Pie

This might be the perfect pie/custard/desert/breakfast food ever. It's good cold, stays good in the refrigerator for at least two weeks, is relatively light on calories, can be served on a paper towel and eaten in the car while driving to work, and it tastes delicious with coffee. The Bisquick settles around the edges and makes a very thin crust, or at least enough of a shell that the outer edges don't feel all custardy when you're eating a piece with your hands. When made with non-fat evaporated milk, and eighth of a pie is only about 200 calories.

There's one in the oven right now, and it's making the house smell fantastic. I'm in too much of an apathetic mood to write up anything more interesting today, so here's the recipe.

Impossible Pumpkin Pie

16 oz. pumpkin
12 oz. evaporated milk (regular or non-fat)
2 Tbs. butter
2 eggs
3/4 C. sugar
1/2 C. Bisquick
2 1/2 tsp. pumpkin pie spice
2 tsp. vanilla extract

Heat oven to 350. Mix all ingredients in a blender. Grease a 9-inch pie pan or a 13x9-inch dish. Pour mixture into the pan. Bake until knife inserted into center comes out clean - 50 to 55 minutes. I like to bake it a little longer, until a couple of inches of cracks form around the edges. Let it cool, then serve. I usually chill mine for about a day before serving.



It doesn't look pretty in the pan, and it's not all that visually interesting when sliced, but trust me, it's delicious. My pictures aren't doing it any justice, either, but...ugh. Not in the mood to try harder.