"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Crustless Pumpkin Pie Recipe

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This recipe for Crustless Pumpkin Pie, by , is from Logan 10th Ward, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kristy Nielsen
Added: Thursday, October 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 eggs
1 can evaporated milk
1 (15 oz) can pumpkin
3/4 cups sugar
1/2 C. Bisquick
2 Tbs. melted butter
2 1/2 tsp. ground allspice
2 tsp. vanilla

Directions:
Directions:
1. Mix everything in a blender
2. Pour into a greased 9 inch pie plate
3. Bake at 350 for 50-55 minutes or until knife comes out clean.
4. Cool on counter 30 minutes and then place in fridge 3 hours or until chilled.

Personal Notes:
Personal Notes:
Preheat oven to 350.
Serve with whipped cream.
Refrigerate any leftovers.

 

 

 

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