Quick and Easy Sweet and Spicy No Crust Pumpkin Pie -- Plus Pumpkin Pie Spice Recipe!
Sweet and Spicy Sets This Pumpkin Pie Apart
This pumpkin pie recipe has been a hit from the first time I made it many years ago. It is not just a great dessert, but it makes an excellent snack too.
I am including my recipe for pumpkin pie spice. Pumpkin pie spice is so expensive that I just had to figure out how to make it myself. It really was not hard to do at all. My recipe for pumpkin pie spice is spicier than the spice you can buy already mixed.
One of my peeves about frozen pumpkin pie, restaurant pumpkin pie -- and sorry, but even pumpkin pie made by some of my friends and relatives -- is that it is just too bland. I like my pumpkin pie sweet and spicy. Bland pumpkin pie is boring and frankly, a chore to eat. It is hard to keep a smile on my face when trying to choke down boring, bland, pumpkin pie.
I am convinced that those people who do not like pumpkin pie form their opinion because they have not had sweet and spicy pumpkin pie such as I make, and like my mother made before me. No, this is not my mother’s pumpkin pie recipe, but hers was sweet and spicy too.
Sweet and spicy pumpkin pie
Technically This Pie Is Not 100% from Scratch
I do not stew my own pumpkins to make this recipe, though people who want to do that can certainly substitute home stewed pumpkin for the canned pumpkin (not pumpkin pie mix) called for in this recipe. My mother used to stew the pumpkins herself when she made pumpkin pie and the hardest part was peeling the pumpkins.
One other shortcut I use that some die-hard scratch cooks may object to is that I use baking mix. I use Bisquick baking mix, which is where I originally got the recipe before I tinkered with it and tweaked it until it was just right. You can use whatever baking mix is your favorite and the results should still be fantastic.
My regular readers know that I just cannot leave a recipe alone, and even before I make it the first time I have to make changes to it to suit me. This recipe was no exception.
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Ingredients and Directions for One Pie
1 Cup Sugar
1-13oz. can Evaporated Milk, your favorite brand
½ Cup Bisquik (or your favorite other brand) baking mix
2 Eggs slightly beaten with a fork
1-16oz. can pumpkin (not pie mix but plain stewed pumpkin)
2 tsp. Vanilla
4 tsp Pumpkin Pie Spice (see recipe for this below)
1-8oz. container Cool Whip if desired, or vanilla or other favorite flavor of ice cream to serve with the pie.
* Lightly grease a 9 inch fairly deep pie plate. Preheat your oven to 350 degrees.
* Beat all ingredients together except Cool Whip, until smooth with a blender or mixer.
* I like to start with all the dry ingredients together and then add the vanilla and eggs, mix slightly, and finally add the pumpkin, mixing well after the pumpkin is added.
* I leave the evaporated milk until the very last and add only a third of it at a time so that it mixes better and is less likely to splash. Be sure to shake the can(s) of evaporated milk before opening because it does tend to separate while sitting on the shelf.
* Bake at 350 degrees for 50-60 minutes or until a knife inserted in the center comes out clean.
* Cool and serve topped with your preference of Cool Whip or ice cream if desired.
Recipe for Pumpkin Pie Spice
This recipe makes 8 tsp of pumpkin pie spice.
4 tsp cinnamon
2 tsp ginger
1 tsp nutmeg
½ tsp cloves
You can mix the above ingredients together before measuring and adding them to your pumpkin pie batter.
I usually double the pie recipe and that makes 3 pies instead of just one. I use the 29-ounce can of pumpkin when I double the recipe. The pies are gone so soon after they come out of the oven that it just seems more efficient to make three pies at a time. Also, when you make 3 pies at a time there is no pumpkin pie spice left over.
More Fantastic Pumpkin Recipes from Au Fait's Friends
- Fluffy Pumpkin Pancakes
If you like pancakes, try my recipe. I have tried many, and this one results in fluffy pancakes with the sweet, balanced taste of pumpkin, cinnamon, allspice and ginger.
© 2012 C E Clark
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