Post by FaithSilverwolf on Feb 8, 2010 13:23:17 GMT -8
This is the BEST I do mean the BEST Pumpkin Pie that I have ever had as I normally only tolerate pumpkin pie with the normal dry crust. But this is now my favorite of Deserts. ;D This came out of the Spokesman Review about 30-40yrs ago.
No-Crust Pumpkin Pie
3/4 cup brown sugar
1/2 cup buttermilk baking mix
2 ½ teaspoons pumpkin pie spice
1-pound can pumpkin
1 tall can evaporated milk 12 fl oz
2 eggs
2 tablespoons butter
2 teaspoons vanilla
Whipped cream
In mixer bowl combine sugar buttermilk baking mix and pumpkin pie spice Add pumpkin, evaporated milk eggs butter and vanilla blend ingredients on low speed. Turn to high beat 1 minute pour into 10 inch pie pan bake at 350 degrees for 55 to 60 minutes or until silver knife inserted midway between edge and center the pie comes out clean. Serve warm or cold with whipped cream Yields 6 servings.
3/4 cup brown sugar
1/2 cup buttermilk baking mix
2 ½ teaspoons pumpkin pie spice
1-pound can pumpkin
1 tall can evaporated milk 12 fl oz
2 eggs
2 tablespoons butter
2 teaspoons vanilla
Whipped cream
In mixer bowl combine sugar buttermilk baking mix and pumpkin pie spice Add pumpkin, evaporated milk eggs butter and vanilla blend ingredients on low speed. Turn to high beat 1 minute pour into 10 inch pie pan bake at 350 degrees for 55 to 60 minutes or until silver knife inserted midway between edge and center the pie comes out clean. Serve warm or cold with whipped cream Yields 6 servings.