Wednesday, November 21, 2007

10-minute pumpkin pie!

Every year somebody asks me to publish this recipe again. Ever since I discovered it my kids don't even like the "regular" pumkin pie anymore! This is SOOOOO easy and tastes like a pumpkin pie with a thin crust - the recipe actually makes its own crust. Hope this helps your life be less hectic on Thanksgiving :)

Homemade "Bisquick"
3 cups flour (you can use a mix of whole wheat, oat, white flour, rice flour and other kinds of flour but the best results come from at least ½ the flour being wheat or spelt)
1/3 cup butter or oil (olive or sunflower are both fine)
2 TBS. Baking powder

Mix all this together with a pastry fork and store in an airtight container in the refrigerator. You can make pancakes or waffles in minutes with this or the two recipes below¼


Homemade "Bisquick" Pumpkin Pie
(This REALLY tastes like pumpkin pie and it makes its own crust)

1 eggs
½ cup sugar
2 c. cream, tofu or condensed milk
¼ tsp. Cloves
½ tsp. Ginger
¼ tsp. Nutmeg
1 tsp. Cinnamon
1 ½ cups pumpkin (1 small can if using a can)½ cup Homemade Bisquick mix (see above)

3 comments:

Garden Guide said...

This recipe looks lovely! On what temperature do you bake it, and for how long?

Kristie Karima Burns, MH, ND said...

Sorry for leaving that out! You cook it 30-40 minutes at 350 degrees (until it is firm). Thanks for asking!

Garden Guide said...

Update: the pie turned out beautifully. Thanks again!