|Impossible Pie (pumpkin or sweet potato)|
Today's recipe can go a lot of ways. You can make it with pumpkin or sweet potato puree and can adjust the sugar levels to make it a slightly-sweet side dish or a full-blown dessert. I was disappointed when my grocery didn't have any canned pumpkin yet, but in the end was really pleased with the results of the canned sweet potatoes. A dollop of Chantilly cream or Cool Whip finishes this perfect Fall dish!
Impossible Sweet Potato Pie
|Cast of Characters: Bisquick, eggs, butter, evaporated milk, canned pumpkin/sweet potato, sugar, vanilla, spices.|
|Combine all dry ingredients. The recipe calls for cinnamon, ginger, and nutmeg, but you can just add Pumpkin Pie Spice to make it easy.|
|Combine and stir all wet ingredients.|
|Blend wet and dry ingredients together. (Here I am using my trusty Magic Bullet Blender-LOVE this kitchen appliance!!!)|
|Pour into buttered pie dish. Bake for 45 minutes; more time if you want it dry and less time if you'd like it custard-y. IMPORTANT: Let this pie cool in the fridge before you eat, it really needs to set.|
I feel like I've uncovered an endless treasure trove of recipes that I can't wait to try with the "Impossible Pie" recipes (especially coconut cream!). I've heard that you can make baking mix from scratch, but have never actually taken the time to do it. Do any of you have experience making a homemade baking mix verses Bisquick?
What do you all think of Bisquick ? Is it a boxed, artificial product that you tend to avoid, or a handy tool that you turn to for easy meals?