No-crust Pumpkin Pie
No Thanksgiving dinner can be complete without some good old-fashioned pumpkin pie!
You'll Need:
| ½ cup buttermilk baking mix | 2 tsp pumpkin pie spice |
| 1 tsp vanilla extract | |
| 1 (12 fluid ounce) can evaporated milk | ½ tsp salt |
| ½ cup brown sugar | |
| 4 eggs | ½ cup white sugar |
To Prepare
1. Preheat oven to 375°F (190°C). Grease a 10 inch fluted pie pan; dust with baking mix.
2. In a large bowl, mix pumpkin, evaporated milk, milk and eggs together. Stir in baking mix, pie spice, vanilla and salt. Continue stirring while gradually adding the brown sugar and white sugar. When the mixture is thoroughly blended, pour into the prepared pan.
3. Bake in preheated oven for 10 minutes, then reduce oven temperature to 350°F (175°C). Bake for an additional 35 minutes or until knife inserted in center of pie comes out clean.
