Blender Impossible Pumpkin Pie: Powdered Milk Food Storage Recipes


So I can’t figure out why this is called “Impossible Pumpkin Pie” because in fact it is the EASIEST pumpkin pie you’ll ever make. Maybe it’s called impossible because you’d think to yourself “This pie can’t be this easy, it’s impossible” Okay, maybe the real reason is because it is CRUSTLESS. So, for all of you that really don’t like crust or you’re tired of seeing everyone throw away the crust-this is the pumpkin pie for you! It is also perfect if you have a young child that you would like to start involving in Thanksgiving because they could do this pie entirely by themselves (maybe minus putting in and taking out of the oven). You basically put all the ingredients in a blender, press blend, pour into a greased pie plate and bake. You don’t even need to bake at a certain temperature and wait around for 15 minutes to decrease the temperature like most pumpkin pies. So enough talk…here’s the recipe…

Impossible Pumpkin Pie

3/4 C. sugar
1/2 C. Bisquick
2 T. butter
1 can (12 oz.) evaporated milk (1/2 C. + 1 T. dry non-instant milk powder + 1 1/2 C. water)
2 eggs (2 T. dry egg powder + 1/4 c. water)
1 can (16 oz.) pumpkin
1 T. pumpkin pie spice
2 t. vanilla

Heat oven to 350.  Grease 9? pie plate.  Combine ingredients in blender and blend 1 minute (or until blended).  Pour into pie plate.  Bake until knife inserted in center comes out clean, about 50-55 minutes.

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