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Impossible Pumpkin Pie

Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dessert

Equipment

  • 1 9" or 10" pie plate

Ingredients

¾ cup white sugar (150 g)

½ cup Bisquick tea biscuit mix (75 g)

2 tablespoon butter, melted

1 can (13 oz) evaporated milk (384 ml)

16 oz canned pure pumpkin (475 ml)

2½ teaspoon pumpkin pie spice

2 teaspoon vanilla

2 eggs

Instructions

  • Heat the oven to 350°F (180°C).
  • Spray a 9" or 10" pie plate with non-stick spray.
  • Beat all ingredients until smooth. (I use a whisk.)
  • Pour the batter into the pie plate.
  • Bake for 55 to 60 minutes, until a toothpick inserted in the centre comes out clean.
  • Let cool and serve.

Notes

  • Whisk until smooth. Lumps of Bisquick can leave little floury spots, so take an extra minute to get the batter silky.
  • Use the right pie plate. A 9" plate gives you a slightly thicker pie, and a 10" plate gives you a slightly thinner one. Either works, but the 10" may bake a little faster.
  • Let it cool. Give the pie time to cool before slicing so the filling sets and you get neat slices.
  • Don't overbake. Start checking at 50 minutes. Overbaked pumpkin pie can crack and turn dry.