This recipe appeared in a magazine ad (probably for Bisquick) in the late 1960’s and was an instant hit in our family. Mom was not a pie crust maker, so this was a great compromise. It tastes to us like a cross between pie and pumpkin souffle, which she did make occasionally, until this recipe came out.
3/4 cup white sugar
1/2 cup biscuit baking mix
2 tablespoons butter
1 (12 fluid ounce) can evaporated milk
1 (15 ounce) can solid pack pumpkin puree
2 1/2 teaspoons pumpkin pie spice *
2 teaspoons vanilla extract
*Can substitute 1 tsp cinnamon, 1 tsp allspice, ½ tsp ginger, ½ tsp nutmeg, or combination to your liking
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 or 10 inch pie pan.
In a large bowl, combine sugar and baking (biscuit) mix. Stir in butter, milk and eggs. Then beat in pumpkin, spice and vanilla to mixture until smooth. Pour into pie pan.
Bake in preheated oven for 50 to 55 minutes, or until knife inserted in center comes out clean. Refrigerate any remaining pie.
Notes: Using a blender to mix this produces a smoother pie. Mixing by hand produces a more cake-like pie. Using an electric mixer is somewhere in between.
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