Fresh Pumpkin Pie

We made this a while ago, but I'm posting it now.

Look closely. Notice anything missing?

This is my MIL's recipe. We used markers on our pumpkins this year for Halloween and wanted to use them for pies. So this started as whole pumpkin, which we baked and pureed and strained. Feel free to use canned! Its a lot easier!

Impossible Pumpkin Pie:
D. Harvey
3/4 cup Sugar
1/3 cup Bisquick
2 tbsp Butter
13 oz can Evaporated Milk
2 eggs
16 oz Pumpkin
2 1/2 tsp Pumpkin Pie Spice
2 tsp Vanilla
Blend it all together in a blender. Pour into a 9inch pie plate that has been greased with shortening. Bake on 350* for 50-55 minutes.

Looks perfect, doesn't it? I will tell you, the Bisquick gives it a crust feel, without the crust. So it IS drier than your regular pumpkin pie, but it is tasty!