Impossible Pumpkin Pie II Chef John's Recipe
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| Impossible Pumpkin Pie II |
"This is one of the 'impossibles' that we all love. A pumpkin pie that makes its own crust!"
Ingredients :
- 3/4 cup white sugar
- 1/2 cup biscuit baking mix
- 2 tablespoons butter
- 1 (12 fluid ounce) can evaporated milk
- 2 eggs
- 1 (15 ounce) can solid pack pumpkin puree
- 2 1/2 teaspoons pumpkin pie spice
- 2 teaspoons vanilla extract
Instructions :
| Prep : 10M | Cook : 8M | Ready in : 1H |
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- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
- In a large bowl, combine sugar and baking mix. Stir in butter, milk and eggs. Then beat in pumpkin, spice and vanilla to mixture until smooth. Pour into pie pan.
- Bake in preheated oven for 50 to 55 minutes, or until knife inserted in center comes out clean. Refrigerate any remaining pie. High altitude directions: Bake at 375 degrees F (190 degrees C) for 45 to 50 minutes.
Notes :
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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