Happy Halloween, Dear Readers. Weâ€™re Trick or Treating today.
In addition to the recipe at the end of this entry, Iâ€™m entering everyone who comments between now and November 8 in a drawing to receive a free copy of my newest book, The Sky Took Him, which will be released in January. All you have to do is click on the word â€œcommentsâ€ at the very bottom of this entry, and write something in the box. You donâ€™t have to say anything profound – just write â€œhi, Donis,â€ if you wish. Iâ€™ll put your e-mail address in a hat with the others and draw a winner on November 9. Then Iâ€™ll notify the winner by e-mail, and make arrangements to send her or him a copy of the book when it comes out. Good luck!
And whether you make a comment or not, if you bake Impossible Pumpkin Pie, youâ€™ll get a treat that is also a trick! Pumpkin Pie is just the ticket for this time of year, and the following recipe is for the easiest and most amazing pumpkin pie youâ€™ll ever make. This is my motherâ€™s recipe, and Iâ€™m presenting it here exactly as she wrote it down.
Impossible Pumpkin Pie
3/4 cup sugar 2 eggs
1/2 cup biscuit mix 1 can (16 oz) pumpkin
2 tsp. butter 2 1/2 tsp. pumpkin pie spice
1 can (13 oz.) evaporated milk 2 tsp. vanilla
Heat oven to 350 degrees. Grease 9 inch pie pan. Beat all ingredients until smooth. Pour into pan. Bake until knife inserted in center comes out clean, 50-55 minutes.
(No, you donâ€™t make a crust. The pie will make its own crust. – Donis)