Impossible Pumpkin Pie II You Have To Try

Cook and World

Saturday, December 8, 2018

Impossible Pumpkin Pie II

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

Ingredients :

3/4 cup white sugar
half cup biscuit baking mix
2 tablespoons butter
1 (12 fluid ounce) can evaporated milk
2 eggs
1 (15 ounce) can solid p.C. Pumpkin puree
2 half teaspoons pumpkin pie spice
2 teaspoons vanilla extract

Instructions :

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

Preheat oven to 350 ranges F (175 ranges C). Lightly grease a nine inch pie pan.
In a massive bowl, integrate sugar and baking blend. Stir in butter, milk and eggs. Then beat in pumpkin, spice and vanilla to mixture until easy. Pour into pie pan.
Bake in preheated oven for 50 to fifty five minutes, or till knife inserted in center comes out clean. Refrigerate any closing pie. High altitude guidelines: Bake at 375 stages F (one hundred ninety ranges C) for forty five to 50 mins.

Notes :

Try using a Reynolds® slow cooker liner to your sluggish cooker for less complicated cleanup.

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