Happy November, Dear Readers. It’s all Souls Day today, time to remember our loved ones lost. As we grow older, there are more and more loved ones to remember. The world grows thinner. Last Saturday was Halloween, and we had ZERO trick or treaters.It was raining, which is unheard of in our desert home. No kiddies braved the weather for treats, and no witches showed up for tricks. I guess they all melted!
Next up is Thanksgiving, and for treats I’m giving you a recipe for my mother’s pumpkin pie and as well as my wonderful Tell Me Your Story guest on Nov,.20, Mary Louisa Locke.
If you bake Impossible Pumpkin Pie, you’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 you’ll ever make. This is my mother’s recipe, and I’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 don’t make a crust. The pie will make its own crust. – Donis)
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