Friday, November 18, 2005

The Great Pumpkin Pie

Is this YOUR impossible dream?

Thanksgiving has arrived and the guests will gather soon. Pumpkin pies -- from scratch -- were baked this morning. But, there was NO flour on the counter and, better yet, none on the freshly-cleaned (for company, you know!) floor!

The company that makes Bisquick baking mix made this dream possible many years ago with its "impossible pie" recipes. The variations are many, from savory to sweet.

The impossible pumpkin pie was always a winner in my family (we just never liked those Thanksgiving morning floor clean-ups that a rolled-out pie crust invariably necessitates!). It still amazes me that the crust of the impossible pie finds its way to the bottom of the pan -- but it does!

And here, for your pleasure, is a little pecan variation that goes the usual pie "one better" for we gilders of lilies!

Impossible Pumpkin Pecan Pie

1 cup Bisquick baking mix
1/2 cup sugar
1 teaspoon pumpkin pie spice
2 teaspoons vanilla
2 eggs
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3/4 cup pecans, chopped

1 1/2 cups whipped topping, thawed, or whipped cream
1/4 teaspoon nutmeg or cinnamon, optional

1. Heat oven to 350° and grease a 10-inch round (1-1/2-inch deep) pie plate.
2. Combine first seven ingredients until smooth using a hand mixer, blender or food processor.
3. Stir in pecans by hand.
4. Pour into a prepared (greased and lightly floured) pie plate.
5. Bake for 50 to 55 minutes or until a knife inserted near center comes out clean.
6. Cool on rack.
7. If desired, blend nutmeg or cinnamon into the whipped topping or whipped cream.

Serve pie with whipped cream. Store pie in refrigerator. 8 servings.

Bon appetit -- and Happy Thanksgiving!


doug said...

I kept a pumpkin from Halloween with the intent of maybe trying a pie from scratch...if we get our kitchen up and running before it goes bad ;) Does the sleuth have any insights on THAT kind of impossible pumpkin pie?

carolyn said...

Impossible pies are excellent. We've made a bunch of different kinds and liked them all. Our favorite is still the origianl one though! Good idea for Thanksgiving.

Hay said...

We'll try it!

kristi said...

Here in Atlanta we make a pie that is a lot like this and then put caramel on top to give it a praline flavor. Another topping idea.

pat r said...

This sounds really good. I'd be tempted to add the pecans on the top during the baking time just before the pie is completely set. I think that would be pretty and maybe you wouldn't even need whipped topping then.