Self-Crusting Pumpkin Pie

This recipe comes via The Los Angeles Times California Cookbook. Originally published in 1981, it definitely qualifies as retro.

Based on the "Impossible" pies made famous by Bisquick, this pumpkin pie is a little lighter, creamier, and fluffier than the typical super-dense pumpkin pie.

The pie had a few cracks on the top, but that's pretty simple to hide with a dollop of fluffy whipped cream or a scoop of ice cream.

While the recipe claimed that this pie made its own crust, don't be looking for something as thick as a typical crust. But, amazingly, it was enough crust to keep the slices of pie together. While I love flaky pastry crust, I thought this was a nice departure from the usual.

Impossible Pumpkin Pie
Adapted by Donna Currie, Cookistry
From The Los Angeles Times California Cookbook

1 1/3 cups milk
3 Tablespoons butter, softened
4 eggs
1/2 cup sugar
1/2 cup Bisquick
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1/2 teaspoon salt

Preheat your oven to 400°F and spray a 9" pie pan with baking spray or oil. Or butter the pan.

Combine all of the pie ingredients in a blender an blend until well-mixed and smooth.

Pour the mixture into the prepared pan and bake at 400°F for about 30 minutes, or until a knife inserted halfway between the edge and center of the pie comes out clean.

Remove the pie from the oven and let the pan cool on a rack until it's room temperature, then refrigerate until fully chilled.