Pumpkin pie is a staple of the fall season. While it is most popularly made as a Thanksgiving Day dessert, it can be made all season long. If you are like me, you hate a soggy pumpkin crust. With this crustless recipe there is no crust to complain about. The edges hold their shape, allowing for a pure pumpkin pie.

Ingredients

• 3/4 Cup Sugar
• 1-2 Cup Bisquick Baking Mix
• 2 Tablespoons Butter or Margarine
• 1 can (13 oz) Evaporated Milk
• 2 Eggs
• 1 can (16 oz) Pumpkin
• 2.5 teaspoons Pumpkin Pie Spice
• 2 teaspoons Vanilla Extract

Homemade Pumpkin Pie Spice Mix

• 2 teaspoon Ground Cinnamon
• 1 teaspoon Ground Ginger
• 1/2 teaspoon ground cloves
• Nutmeg to personal preference

Instructions

1. Heat oven to 350 F or 375 F for high altitudes. Grease a pie plate (10x1.5 inches).

2. Beat all ingredients until smooth, 1 minute in blender on high or 2 minutes with hand beater.

3. Pour into pie plate. Bake until knife inserted in center comes out clean, 50-55 minutes (45-50 minutes high altitudes).

4. Allow the cooked pie to cool completely. Store in the fridge until ready to eat. Top with whipped cream.