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Cook'n with Betty Crocker 
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Impossibly Easy Pumpkin Pie |
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Serves: 8 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Impossibly Easy Pumpkin Pie recipe on the web!!Prep: 7 min; Bake: 40 min; Cool: 2 hr Impossibly easy? Yes, because this pie forms a light crust as it bakes. Because there’s no crust to make, it’s truly a one-step pie. _ cup canned pumpkin (not pumpkin pie mix) ___ cup Original Bisquick® ___ cup sugar _ cup evaporated milk _ tablespoon butter or stick margarine, softened _ 1/2 teaspoons pumpkin pie spice 1 teaspoon vanilla extract _ large eggs Sweetened whipped cream, if desired 1. Heat oven to 350°. Grease pie plate, 9 X 1 1/4 inches, with shortening. 2. Mix all ingredients with fork until blended. To prevent spilling, place pie plate on oven rack. Pour filling into pie plate. 3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool on wire rack 2 hours. Serve with Sweetened Whipped Cream. After cooling, pie can remain at room temperature up to an additional 4 hours, then should be covered and refrigerated. Store pie covered in refrigerator. *Spreads with at least 65% vegetable oil can be used. NUTRITION FACTS: 1 Serving Calories 155 (Calories from Fat 45); Fat 5g (Saturated 2g); Cholesterol 60mg; Sodium 170mg; Carbohydrate 23g (Dietary Fiber 1g); Protein 5g % DAILY VALUE: Vitamin A 72%; Vitamin C 0%; Calcium 12%; Iron 4% DIET EXCHANGES: 1 Starch; 1 Vegetable; 1 Fat From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. German Chocolate Cake Chocolate Snack Cake Silver White Cake Starlight Yellow Cake Buttery Snack Cake with Broiled Topping Broiled Coconut Frosting Pound Cake Carrot Cake Applesauce Cake Jeweled Fruitcake FOAM CAKES Angel Food Cake Coffee and Cream Chiffon Cake Coffee Cream Filling Lemon Chiffon Cake Jelly Roll TIPS FOR FROSTING Fudge Frosting Chocolate Buttercream Frosting Vanilla Buttercream Cream Cheese Frosting Caramel Frosting White Mountain Frosting Chocolate Glaze Vanilla Glaze Chocolate Ganache Coconut-Pecan Filling and Topping Lemon Filling Raspberry Filling PIES AND PASTRY BASICS Pastry for Pies and Tarts Baked Tart Shells Buttermilk Pastry Pat-in-the-Pan Oil Pastry Cookie Tart Pastry Graham Cracker Crust Apple Pie Apple Wrapper Pie Cherry Pie Peach Pie Blueberry Pie Rhubarb Pie Upside-Down Plum-Pecan Pie Cranberry-Apple Pie Lemon Berry Tart Coconut Cream Pie Lemon Meringue Pie Strawberry Glacé Pie Key Lime Pie Pumpkin Pie Impossibly Easy Pumpkin Pie Custard Pie Pecan Pie Classic French Silk Pie Grasshopper Pie Fluffy Strawberry Pie Mud Pie Raisin-Rum Ice-Cream Pie Blueberry Cream Tart Pink Lemonade Pie CAKE BASICS SHORTENING CAKES HOW TO FROST A TWO LAYER CAKE HOW TO MAKE PASTRY LATTICE PIE TOP CHOOSING PANS CHOCOLATE CURLS AND SHAVINGS SPECIAL TOP CRUSTS |
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