[Annette]

Crustless Pumpkin Pie Recipe

Ingredients:
1/2 cup sugar
1/2 cup Bisquick
2 tablespoons margarine
1 can (13 oz.) evaporated milk
2 eggs
1 can (16 oz.) pumpkin
1 teaspoon pumpkin pie spice
2 1/2 teaspoons vanilla

Directions:

Spray pie plate with PAM (10 x 1-1/2"). Heat oven to 350 degrees. Beat all ingredients until smooth.

Pour into plate. Bake 50 - 55 minutes or until knife inserted in center comes out clean. Garnish with dollop of whipped cream, if desired.


*****On a side note, I usually make it in the blender, much faster too. Also, my Mother would make a double batch of this and bake it in a 9 x 13 inch cake pan with the same great results.


Naked Pumpkin Pie

Egg substitute equal to 4 eggs
(1) 29 oz can of pumpkin
(1) 14 oz can sweetened condensed milk (reg. or low fat)
(1) 12 oz can evaporated milk (reg. or low fat)
(1) tsp salt
(1) tsp ginger
(2) tsp cinnamon
(1/2) tsp ground cloves

Spray 9x13 pan with PAM. In bowl mix all ingredients together in order given. Beat well. Pour into dish. Bake 15 minutes at 450 degrees. Decrease temp to 350 degresses and bake 40-50 minutes more. Cool.

Pumpkin Custard

(2) eggs
(1) 12 oz can evaporated skim milk
(1) 16 oz can of pumpkin
(1/4) cup brown sugar
(1) tsp pumpkin pie spice
(2) tsp vanilla
veg cooking spray

Combine eggs and 1/2 of milk; beat at med speed until well blended. Add remaining milk, pumpkin, brown sugar, spice and vanilla; beat at low until well blended. Sppon into 1 quart casserole coated with spray. Bake at 325 degrees, uncovered, for 1 hour, 25 minutes or until set.