Crustless Pumpkin Pie

This is one of the easiest pies to make, regardless of the occasion, and it is

absolutely delicious! Fresh spices are a must for this flavorful pie. And there is no

need for a homemade pie crust! Plus, you can use canned pumpkin or your own

pumpkin purée. This is not your traditional pumpkin pie, even though it tastes just

like it but without the crust!

• I like to bake my pie until there is a slight jiggle, then I do the knife test.

• Make sure the pie doesn't burn. I've never had a problem but if you see it

happening, lay a square of foil on top.

• You could also do cookie cut-outs on top.

• Wait until the pie cools before slicing.

Serves 6 to 8

• 1 can pumpkin (16 oz)

• 1 can evaporated milk (13 oz)

• 2 eggs

• 2 Tbsp butter, room temperature

• ¾ cup sugar

• ½ cup baking mix (Bisquick or our recipe)

• 2½ tsp pumpkin pie spice (fresh is best)

• 2 tsp of a good vanilla (our recipe)

Heat oven to 350°F. Grease a pie plate using Pam or our Pan Release.

1. Place all ingredients in a blender in the order shown; blend on high

for 45 seconds to 1 minute, scraping down sides twice.

2. Pour into the prepared plate; bake on middle rack in oven until thin

knife inserted in the center comes out clean, usually about 50

minutes to an hour. Cool on a rack; slice when cool. Cover and

refrigerate to store.

• Place baked pastry cutouts (pie crust)sprinkled with brown sugar on

top of pie after about 45 minutes of baking. Or add baked cutouts

on top of pie after baking.

Just needs a dollop of whipped cream!