Impossible Pumpkin Pie II Recipe

Ingredients
<br>- ¾ cup white sugar
<br>- ½ cup biscuit baking mix
<br>- 2 tablespoons butter
<br>- 1 (12 fluid ounce) can evaporated milk
<br>- 2  eggs
<br>- 1 (15 ounce) can solid pack pumpkin puree
<br>- 2 ½ teaspoons pumpkin pie spice
<br>- 2 teaspoons vanilla extract
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
<br>step 2: 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.
<br>step 3: 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.
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Ingredients
- ¾ cup white sugar
- ½ 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 ½ teaspoons pumpkin pie spice
- 2 teaspoons vanilla extract

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
step 2: 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.
step 3: 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.

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