Impossible Pumpkin Pie.

After reading the post on Impossible Pie, my friend Rita sent the recipe for Impossible Pumpkin Pie.  I’d never tried baking an impossible sweet pie.

A Sunday morning with Ludi and Amy at the National Western Stock Show and a hang-out on their front porch rockers in the afternoon lazing around in cowboy hats got me in a cozy mood.  A mood for a pumpkin dessert.

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These are all the ingredients you need to make this pie.

No, seriously.  This is it.

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All of this goes in the blender here.  See?

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And then you press Blend, or Mix or Puree – whatever your machine has for buttons – until it’s well-blended.

Then you pour it in a greased pie plate.

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Hello.  Could this be any more impossibly easy?

And then you bake it.

It’s a lovely, simple treat!  Impossible, because you can’t tell there’s actually no pumpkin in the pie.

By the time I got to the kitchen to take a look at the cooled pie, there was already a slice missing.  C won.  Luckily, the second slice was just as yummy as the first (I’m told.)

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Impossible Pumpkin Pie

In a blender, combine 2 eggs, 1/2 C. sugar, 1/2 tsp. salt, 2 TBS. pumpkin pie spice* (Rita uses heaping TBS.), 1 large can evaporated milk (1 2/3 C.), 2 TBS. melted butter, 1/2 C. Bisquick baking powder.

Blend well.  Pour into greased 9″ pie plate or pan.

Bake at 350 F for 40-50 min.

Let cool before serving.

*Pumpkin Pie Spice is a blend of ground clove, ginger, cinnamon and nutmeg.  I didn’t have any on hand but bought some.  I’m glad I did.  Check out other uses for this combination spice from thekitchn.

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