With the holiday season approaching and pumpkin’s in season I thought it might be nice to dust off this easy recipe. I made it for folks at the temple and was requested to share it. This is really simple to make. Probably the trickiest thing is to make sure you get the correct pumpkin pie filling (if you don’t buy the name brand recommended then you need to make sure you read the label of the product you do buy to make sure it is for use with eggs). Then the hardest thing to do when making this is to resist the urge to stir things together you aren’t supposed to stir.
Enjoy!
Ingredients:
1/2 cup butter or margarine
1 cup self-rising flour (I don’t use self-rising instead I use regular flour and then add 3 tsp baking powder)
1 cup granulated sugar
1 cup whole or low-fat milk
1 tsp vanilla extract
2 eggs beaten
Canned goods needed:
1 (5oz) can evaporated milk
1 (30oz) can pumpkin pie filling (Libby’s brand is what I use)
Preheat oven to 350 degrees
Cut butter or spoon margarine into 11×9 baking dish (no need to oil or coat dish). Place this dish into the oven to warm up and melt butter.
While Butter Melts.
Mix the flour, sugar, milk, and vanilla into a medium bowl. Set aside.
Break eggs into 2qt mixing bowl and whisk them. After eggs are beaten add the evaporated can milk and pumpkin pie filling. Stir to mix well.
Remove pan from oven, careful it will be hot and the butter should be melted.
Slowly pour the flour mixture into pan, DO NOT MIX. Then slowly pour on top of that the pumpkin pie filling, DO NO MIX.
Remember do not mix these three items together just gently pour them on top of one another. They sort themselves out while they bake. Have faith!
Bake for about 50 minutes to an hour, until crust is golden and done. Remove from the oven and let it cool for at least 20 minutes or an hour. This allows the pumpkin pie filling to set up.
You can if you wish top with whipping cream or ice cream.
