I LOVE impossible pies because they're custardy, they're super-duper easy & they're custardy. ;o)
They're called impossible pies because they form their own crusts. But there's really no crust at all...the flour just separates into a very, very thin cakey layer, just enough to hold the custard together. I've never been that big on the crust anyway so it's a win-win for me.
Pumpkin Impossible Pie----
3/4 cup white sugar
3 tablespoons butter, softened
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
2 teaspoons vanilla extract
1/2 cup all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan, and set aside.
Sift together the flour, baking powder, salt, cinnamon, allspice, ginger and nutmeg.
In the blender (yes blender!), whirl on low speed the sugar, butter and eggs. Mix in the pumpkin, milk and vanilla. Add the sifted ingredients, and whirl again until smooth. Pour into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted in center comes out clean. (Be sure & decrease the oven temp by 25 degrees if you use a glass pan like I did)
You can use 1/2 cup of Bisquik instead of the flour, baking soda & salt & 2 & 1/2 teaspoons pumpkin pie spice instead of the spices....that'll save time in measuring.
I made a sugar doo-dad to decorate mine. Alton Brown gives fool-proof instructions here , although they'd look better w/out the globs I got in mine. *turns red* These doo-dads keep for quite awhile in an airtight container so you can have some on hand to doll up your desserts.
I featured a coconut impossible pie in this post ..both pies are excellent & are some of the easiest desserts you can make!