Unfortunately, I have no picture to post of this deliciouis EASY pumpkin pie I made last weekend to celebrate our Canadian Thanksgiving, but it was picture perfect (well - at least in my eyes and others that consumed it in record time).
I won't lie and say that this is a family secret recipe. I was originally wanting to make a crumble pumpkin pie - but having difficulty finding something that was FatCat easy. I am a lazy baker, I like something easy. So, in my search of various online cooking websites, I came across this recipe at Allrecipes.com. I've tweaked it due to what I had in my pantry - so you can either follow my version or the one that is shown in this link above. This "pie" has no crust, which is great, as it cuts down on preparation time as well as carbs, which we diabetics and folks watching our wastelines adore. Only I think I ruined any less carb/calories affect by pumping out more of the real whipped cream onto my pie (it also tastes good just by itself).
IMPOSSIBLE PUMPKIN PIE FATCATANNA STYLE
1 (12 ounce) can of condensed milk or make your own from scratch
1 (15 ounce) can solid pack pumpkin (I used E.D. Smith)
1/4 cup sugar
1/2 cup Bisquick or biscuit/baking mix or your own homemade version
2 tablespoons butter or margarine, melted
1/2 teaspoon ginger
1 1/4 teaspoon cinnamon
1/2 teaspoon nutmeg
2 teaspoons vanilla extract
Whipped topping of your choice
- You can either whirl all of the above ingredients (except for whipped topping) in a blender as the original recipe says to use OR I just dumped everything into a large mixed bowl and used my hand held mixer until all ingredients are thoroughly mixed. Pour into a greased spring form pan that is lined with parchment paper. I used a 2 3/4 inch deep x 9 7/16 inch diameter one. The original recipe calls for a 9-inch pie plate, but I like using a spring form pan for my cakes, easier to cut, looks more "pretty" to me.
- Bake at 350F for 60-75 minutes, or until a strand of spaghetti inserted near the center comes out clean. Pull out of oven to cool and serve with whipped topping if desired.
Yields 6-8 portions depending on how you cut it.
Happy Autumn from the Pumpkin Cat!!