Impossible Pumpkin Pie II The Best Recipes

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Impossible Pumpkin Pie II

"This is one of the 'impossibles' that we all love. A pumpkin pie that makes its very own crust!"

Ingredients :

3/4 cup white sugar
half of cup biscuit baking blend
2 tablespoons butter
1 (12 fluid ounce) can evaporated milk
2 eggs
1 (15 ounce) can solid % pumpkin puree
2 half teaspoons pumpkin pie spice
2 teaspoons vanilla extract

Instructions :

Prep : 10M	Cook : 8M	Ready in : 1H

Preheat oven to 350 levels F (175 degrees C). Lightly grease a nine inch pie pan.
In a big bowl, combine sugar and baking blend. Stir in butter, milk and eggs. Then beat in pumpkin, spice and vanilla to aggregate until easy. Pour into pie pan.
Bake in preheated oven for fifty to fifty five mins, or until knife inserted in center comes out smooth. Refrigerate any remaining pie. High altitude instructions: Bake at 375 levels F (a hundred ninety ranges C) for forty five to 50 minutes.

Notes :

Try the usage of a Reynolds® sluggish cooker liner to your slow cooker for simpler cleanup.

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