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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Because you don't need to fuss with a crust, this twist on the classic Thanksgiving standby may be the easiest pie you've ever prepared. I'm a working mother a rely on this moist dessert every year for the holidays, says Linda Cummings of Atoka, Tennessee. Ingredients:
2 eggs |
1 can (12 ounces) evaporated milk |
1 can (15 ounces) solid-pack pumpkin |
3/4 cup sugar |
1/2 cup biscuit/baking mix |
2 tablespoons butter, melted |
2-1/2 teaspoons ground allspice |
2 teaspoons vanilla extract |
whipped topping, optional |
Directions:
1. In a blender, combine the eggs, milk, pumpkin, sugar, biscuit mix, butter, allspice and vanilla. Cover and process until smooth. Pour into a greased 9-in. pie plate (dish will be full).
2. Bake at 350° for 50-55 minutes or until a knife inserted near the center comes out clean. Serve with whipped topping if desired. Yield: 8 servings.
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