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A great recipe


Posted: Jan 1, 2013

A woman I met some weeks ago gave me a recipe for crustless pumpkin pie.  I went on line and found one which varied somewhat from hers.  (She uses egg beaters and Splenda in her recipe because her husband is diabetic, etc.)   The recipe I used was perfect!   If anyone would like to try it (maybe for next season) I will gladly share it.  It is great not having to worry about making a perfect crust, which is not my strong point.   I never heard of a crustless pumpkin pie before, but I will make this one many times over. 

;

Sure - would love to try it - kr

[ In Reply To ..]
Sounds great. Could you post it please? Thanks!

why the "dislikes" on this post? - Just curious...it's about a recipe

[ In Reply To ..]
don't get it.

I guess it's just a reflex for some people - grits

[ In Reply To ..]
"I didn't write it? DISLIKE"

maybe cause she posted about this great recipe - but never posted the recipe

[ In Reply To ..]
Just a thought.

Crustless Pumpkin Pie recipe - Loved it!

[ In Reply To ..]
I was waiting to see if I had any interest in the recipe. Here goes:

Preheat oven to 350 degrees.

1/2 cup sugar
1/2 cup Bisquick mix
2 eggs
2 tablespoons margarine
One 15 Oz. can of pumpkin. (Not pumpkin pie mix).
1 12 Oz. can evaporated milk
2 1/2 teaspoons vanilla extract
1 teaspoon pumpkin pie spice

Mix ingredients until smooth. Spray a
10-inch pie plate with nonstick cooking spray. Bake 50-55 minutes, or until knife inserted in center comes out clean. Garnish with Cool Whip or whipped cream.

Note: I also added 1/2 teaspoon of cinnamon in addition to the ingredients listed above, and sprinkled on top before baking. Enjoy!

Sounds yummy - and easy - Thanks!

[ In Reply To ..]
Looking forward to trying it.

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