No Crust Pumpkin Pie Good Recipes

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No Crust Pumpkin Pie

"A time saving and a awesome tasting pumpkin pie. Makes its very own crust."

Ingredients :

half cup buttermilk baking blend
1 2/3 cups canned pumpkin
1 (12 fluid ounce) can evaporated milk
1/three cup milk
4 eggs
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
half of teaspoon salt
1/2 cup brown sugar
half of cup white sugar

Instructions :

Prep : 15M	Cook : 12M	Ready in : 1H

Preheat oven to 375 degrees F (one hundred ninety ranges C). Grease a 10 inch fluted pie pan; dirt with baking blend.
In a huge bowl, blend pumpkin, evaporated milk, milk and eggs collectively. Stir in baking blend, pie spice, vanilla and salt. Continue stirring while step by step adding the brown sugar and white sugar. When the aggregate is very well blended, pour into the organized pan.
Bake in preheated oven for 10 mins, then reduce oven temperature to 350 levels F (one hundred seventy five ranges C). Bake for an additional 35 minutes or till knife inserted in middle of pie comes out smooth.

Notes :

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