|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 2g||7%|
|Total Sugars 27g|
|Vitamin C 3mg||17%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If the idea of baking a Thanksgiving dessert as you plan and prep a huge meal stresses you out, this recipe is for you. It's officially the easiest pumpkin pie you'll ever make!
All the ingredients are placed in a blender, processed for one minute and that's it. The effortless batter is then poured into a greased pie plate and baked. That's it — no need to prepare and roll out a fussy pie crust.
When garnished with whipped cream and a sprinkle of nutmeg, the presentation is just as elegant as any traditional pumpkin pie. No one has to know it was a snap to make and we guarantee the rich texture will have your guests savoring every last bite.
1 (15-ounce) can pumpkin puree
1 (12-ounce) can evaporated milk
2 large eggs
3/4 cup granulated sugar
1/2 cup baking mix, such as Bisquick
2 tablespoons butter, melted and cooled
2 1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla extract
Whipped cream, for garnish
Grated nutmeg, for garnish
Gather the ingredients and preheat oven to 350 F. Lightly grease a 9-inch pie plate and set aside.
Place all of ingredients (except the garnishes) into a blender and process for 1 minute on high.
Pour the mixture into the prepared pie plate.
Bake until golden and a skewer inserted in the center comes out clean, 50 to 55 minutes.
Cool completely on a wire rack.
Prepare the whipped cream, if using a homemade one.
Pipe whipped cream along the edges of the pie and sprinkle with nutmeg. Pass any remaining whipped cream to serve with the sliced pie. The pie can be served room temperature or chilled. Refrigerate any leftovers.
- Alternately, the batter can be combined using a hand mixer or stand mixer for 2 minutes.
- Cream whips best when all of the elements are chilled. Place a metal mixing bowl and the metal whisk into the freezer for 10 to 15 minutes and use cream right from the refrigerator. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, the cream can be brought back to life by whisking for 10 to 15 seconds.