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.

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

No, seriously.  This is it.

All of this goes in the blender here.  See?

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.

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.)

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.

Whenever my mom got together with her Hanlon Aunts (of whom Aunt Marge was one of three at the time) – her mother’s sisters, there was certain to be some sort of Quiche – likely Impossible Ham Pie.  I loved it even as a little girl when every piece of food on my melamine Cabbage Patch Kids plate seemed to require a dollop Heinz Ketchup before I’d put it in my mouth.

The best thing about the Impossible Pie is no matter your taste, you can add the savory flavors that suit you. This past Saturday, I was in the mood for asparagus, leek and Gruyère, so I subbed it in for the ham, onions and swiss cheese and called it Impossible Asparagus Pie.

Impossible Asparagus Pie

2 C. asparagus (Use top tender parts only, cut on the diagonal)
1 leek (white and light green parts only, cut in half, then quarters and washed thoroughly)
Salt and pepper to taste
Pat of butter
1 C. shredded Gruyère
1 1/2 C. whole milk
3/4 C. Bisquick or Jiffy Baking Mix
3 eggs, room temperature

Heat oven to 400 degrees.
Lightly grease pie plate.

On medium heat in a skillet, melt butter.  Add leek and asparagus.  Season with salt and pepper until asparagus is tender–about 8 minutes.  Let stand and cool.

Sprinkle leek and asparagus in pie plate.

Beat remaining ingredients until sooth – 15 seconds in a blender or 1 minute with a hand mixer.
Pour into pie plate.

Take a deep breath.  It smells very, very good.

This pie plate is Emile Henry from Williams-Sonoma, a gift from my mother.  I’m a huge fan.

Mmmm.  Saturday.

Before Kevin and Chris dug in I yelled, “Hold up!  I need to fetch my camera and get a shot of this beautiful pie.”  I most definitely did say “fetch.”