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Make Cooking Simple
Thanksgiving is just around the corner, ushering in the busy winter holiday
season. Pumpkin pie is a traditional ‘must have’ on this holiday but making a
piecrust can be beyond the skill or time available for busy cooks. Impossible
Pumpkin Pie is an easy, yet homemade solution. No need to struggle with rolling
out pastry that tears or crumbles before you can get it into the pie pan. Just
blend all ingredients and pour into the pie pan. And, this makes a large 10-inch
pie, enough for 10 modest
servings that are just the right amount after the big feast.
Pumpkins are an excellent nutritional value—high in vitamin A and low in fat and
calories. Buy a few extra cans of mashed pumpkin while they are on sale this
month and make pumpkin soup, bread, muffins and cookies as well as pie. See the
recipe for Pumpkin Cookies on this month’s handout on cookie baking.
Impossible Pumpkin Pie
1
16-oz. can pumpkin
1 12-oz. can fat free evaporated milk
2 tablespoons margarine, melted
2 eggs
¾ cup sugar
½ cup biscuit mix
2 ½ teaspoons pumpkin pie spice (or 1 ½ teaspoons cinnamon + ½ teaspoon ginger +
½
teaspoon cloves)
2 teaspoons vanilla
Heat oven to 350o. Grease 10” x 1 ½” pie plate. Beat all ingredients 1 minute in
blender or in a large bowl. Pour into pie plate. Bake 50 to 55 minutes or until
table knife inserted in center comes out clean. Makes 10 servings.
Nutrition information per serving: 126 calories, 5 g. protein, 11 g.
carbohydrates, 2g fiber, 5 g. fat, 108 mg. calcium, 109mg sodium, 1066 RE
Vitamin A.
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