I'm having some chai tea with a slice of this Impossibly Easy Pumpkin Pie, recipe courtesy of Betty Crocker.
This Friendly Village teacup by Johnson Brothers is a favorite pattern of mine for the Fall and Winter months.
Do any of you remember the "impossible pies" that were a hit back in the 1970's? The pies made their own version of a "crust" and an ingredient was Bisquick. One of my sons does not care for the crust in a pumpkin pie. I decided to try this pie and see what he thought. I made my own baking mix to use. Guess what? My son loved the pie!! When I make this again, I will increase the amount of spice.
Here's the recipe for the pie, and I don't think you'll miss the crust!
Here's the recipe for the pie, and I don't think you'll miss the crust!
- 1 cup canned pumpkin (not pumpkin pie mix)
- 1/2 cup baking mix, such as Bisquick or a homemade version, found here
- 1/2 cup sugar
- 1 cup evaporated milk
- 1 tablespoon butter or margarine, softened
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla
- 2 eggs
- Whipped topping, if desired
Directions
- Heat oven to 350ºF. Grease 9-inch pie plate.
- Stir all ingredients except whipped topping until blended. Pour into pie plate.
- Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Serve with whipped topping. Store covered in refrigerator.
This is a turkey craft that my son, who is staying with me, created for my younger grandchildren. I always like to participate, too, and this was my turkey. He created a stencil and then had the kids (and me) paint the pieces with a folded square of photo quality paper. We dipped the square into paints and painted our turkeys.
Happy Thanksgiving blessings to All of You!!
I am sharing this with: