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Pumpkin Pie Recipe; Bisquick

And so, since I was asked, here it is. I suggest adding the bisquick slowly and not all at once. You don't want the consistancy to be too thin, and you don't want it too thick either. Watch the edges too because they tend to burn rather quickly. This is the absolute best pie ever though!!!!!



Pumpkin Pie

This Pumpkin Pie, made with Bisquick, makes its own crust.

Preheat oven to 425 degrees.

1 large can pumpkin
4 eggs
1-1/4 cups sugar
1/2 teaspoon salt
2 cups milk
2 teaspoons pumpkin pie spice

Beat above ingrediants together.

Now, add 2 cups Bisquick, making sure to mix well to avoid lumps. (Note: you may find that you need to add more bisquick or not use as much, depending on personal preference.)

Beat mixture until smoothe.

Pour into a large pirex or glass baking dish; (9X13).
Bake at 425 degrees for 15 minutes, then reduce the oven heat to 350 degrees and bake for 45 minutes or until a fork/knife inserted into the center comes out clean.

Let cool before cutting.

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