Impossible Pumpkin Pie Recipe

Ingredients for Impossible Pumpkin Pie

• 2 large eggs
• Pumpkin
• Sugar
• Butter
• 1 cup refrigerated biscuit mix
• 1 (12 ounce) can evaporated milk
• Water
• 1/2 teaspoon salt
• Cinnamon
• Clove
• Nutmeg
• Ginger

How to Make Impossible Pumpkin Pie

1. Preheat your oven to 350°F (175°C).
2. In a blender, combine all ingredients: 1 (15 ounce) can pumpkin puree, 1 (12 ounce) can evaporated milk, 2 large eggs, 1 cup granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, 1/2 teaspoon salt, 1 cup refrigerated biscuit mix.
3. Blend on low speed for 2 minutes, until the mixture is smooth and well combined. Scrape down the sides as needed.
4. Grease and flour a 10-inch pie plate. This helps prevent sticking.
5. Pour the pumpkin mixture into the prepared pie plate.
6. Bake for 45-50 minutes, or until a knife inserted near the center comes out clean. The pie should be set around the edges and slightly jiggly in the center.
7. Let the pie cool completely on a wire rack before serving. This allows the filling to set properly and prevents a runny pie.