Pumpkin Pie

Sorry we buy ours from a store.

My little twist is that I reuse my jack-o-lanterns each year. We don't carve our jack-o-lanterns until 10/31, and then when we're done with them I cut them into pieces and pop them into the oven at 350 degrees for 1 to 1 1/2 hours. When the pieces are soft, scoop out the pumpkin meat and then use a blender or hand mixer to make it smooth. Then you have fresh pumpkin for baking and pies. One variation that I tried once for pumpkin pie was to put blueberries in the pie filling. The berries spread out and it's a good combination.

yes,intrested in some new twist.

IMPOSSIBLE PUMPKIN PIE INGREDIENTS: 1 c Bisquick baking mix 1/2 c sugar 1 ts pumpkin pie spice 2 ts vanilla 2 eggs 1 can (15 oz) pumpkin puree 1 can (12 oz) evaporated milk Topping: 1 1/2 c whipped topping, thawed, or whipped cream 1/4 ts pumpkin pie spice or cinnamon, optional PREPARATION: This pumpkin pecan pie makes its own crust. Heat oven to 350° and grease a 10-inch pie plate. Combine baking mix, sugar, 1 teaspoon pumpkin pie spice, vanilla, eggs, pumpkin puree, and evaporated milk. Pour into the prepared pie plate. Bake for 50 to 55 minutes or until knife inserted near center comes out clean; cool on rack. If desired, blend pumpkin pie spice or cinnamon into the whipped topping or whipped cream. Serve pie with whipped cream. Store pie in refrigerator.