Too Easy Pumpkin Pie
You don't need to make a crust (so it's easy) and it's pumpkiny (so it's good!).
- 1 5-ounce can of pumpkin
- 1 12-ounce can of evaporated milk
- 2 ttbsp butter
- 2 eggs
- ¾ cup sugar
- ½ cup biscuit mix (like Bisquick)
- 2 ½ tsp pumpkin pie spice
- 2 tsp vanilla extract
- whipped topping
Heat oven to 350°F.
Grease a 9-inch pie plate.
Place the pumpkin, evaporated milk, butter, eggs, sugar, biscuit mix, pumpkin pie spice and vanilla extract in blender.
Blend on medium speed until smooth.
Pour into pie plate.
Bake 50 to 55 minutes or until a knife inserted in the center of the pie comes out clean.
Cool, slice and serve with whipped topping.
- If you don't have pumpkin pie spice, substitute ½ teaspoon of cinnamon, ½ teaspoon of nutmeg and ½ teaspoon of ground cloves.
Submit!
