Impossible Pumpkin Pie

INGREDIENTS:

3/4 c. sugar
1/2 c. Bisquick baking mix
2 tbsp. butter
1 (13 oz.) can evaporated milk
2 eggs, slightly beaten
1 (16 oz.) can pumpkin
2 1/2 tsp. pumpkin spice
2 tsp. vanilla extract

DIRECTIONS:

Heat oven to 350 degrees. Grease 9″ x 1 1/4″ or 10″ x 1 1/2″ pie plate. Beat all ingredients until smooth, 1 minute in blender on high speed or 2 minutes with hand beater. Pour into pie plate. Bake until knife inserted near center comes out clean, about 50 to 55 minutes. Garnish with whipped cream, if you like, or serve with ice cream.

Frosty Pumpkin Pie

INGREDIENTS:

1 (9 inch) pie shell, baked
1 c. cooked pumpkin
1/2 c. brown sugar
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ginger
1/2 tsp. nutmeg
1/2 to 1 tsp. grated orange rind
1 qt. vanilla ice cream, slightly softened

DIRECTIONS:

Combine pumpkin, brown sugar, salt, cinnamon, ginger, nutmeg and grated rind. Add pumpkin mixture to ice cream and blend well. Pour into baked, cooled pie shell. Place in freezer or freezing compartment until filling is firm.

Famous Pumpkin Pie

INGREDIENTS:

16 oz. fresh pumpkin
3/4 c. sugar
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1 (9 inch) unbaked pie shell
2 eggs, slightly beaten
1/2 tsp. salt
1/2 tsp. ground ginger
1 can (12-13 oz.) evaporated milk

DIRECTIONS:

Preheat oven to 425 degrees.
Mix pumpkin, eggs, sugar, salt, cinnamon, ginger, cloves and evaporated milk in order given; pour into pie shell. Bake 15 minutes, reduce heat to 350 degrees; continue baking 45 minutes or until knife inserted into center comes out clean. Cool completely. Garnish, if desired, with whip cream. Yield: 1- 9 inch pie.