Nov 22 2015: UPDATED

I noticed this post is getting a lot of attention lately, and I can definitely understand why, because it’s a perfect easy dessert for Thanksgiving or Christmas. But I’m a little embarrassed about the photo:

Oh gosh. Sorry, I just had to update it! It just goes to show that I’ve come a long way in the last five years (close to six!). It’s fun coming across these older posts and seeing where I started from. So I’ll leave the original photo up there, with the original recipe, but I’ll include my updated version of photos and recipe for you as well..

 

My mom used to make Impossible Pie made with coconut. She just threw all the ingredients in the blender, poured it into a pie dish, baked it, and magically it made it’s own crust. I thought this was a pretty neat idea, so I tried out this pumpkin pie version. It has all the goodness of an actual pumpkin pie, but so much easier!

 I was in a hurry and totally messed up the amounts of spices (too much cloves and nutmeg AND I forgot the vanilla), but luckily this pie is pretty forgiving so it still tasted fine. I think the whipped cream helped tone it down a bit. We had dinner at a friend’s place tonight, and this is the dessert I brought along. It went over very well. Cole actually thanked me for making it (well, he thanked my friend because he thought she made it, but she corrected him and then he thanked me). I saw Tony sneak seconds when he thought no one was looking. Bennett gobbled his up too. I would definitely make this again.

{Original Recipe}
3/4 cup sugar

1/2 cup Bisquick

2 tbsp margarine

1 can evaporated milk (13 oz)

2 eggs

1 can pumpkin (16 0z)

1 1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cloves

1/2 tsp ginger

2 tsp vanilla

Preheat oven to 350F. Grease 9 or 10″ pie plate. Put all ingredients in a blender and blend until smooth. Pour into pie plate. Bake until knife inserted into centre comes out clean (50-55 min).

Garnish with whipped cream.

 Updated Version: