IMPOSSIBLY EASY PUMPKIN PIE RECIPE - BETTYCROCKER.COM
Give the holidays a warm, delicious welcome...with a dollop of cream on top! This easy, 8-ingredient, impossibly easy pumpkin pie is prepped in just 10 short minutes thanks to Bisquick™. This makes it possible for you to whip up an amazing dessert right before your big family meal. They won't notice a thing, because the taste takes this pie to a place we call pumpkin heaven. Either way, our Bisquick™ pumpkin pie is sure to earn a permanent spot on your holiday menu!
Provided by Betty Crocker Kitchens
Total Time 4 hours 20 minutes
Prep Time 10 minutes
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Grease 9-inch pie plate.
- Stir all ingredients except whipped topping until blended.
- Pour into pie plate.
- Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Serve with whipped topping. Store covered in refrigerator.
Nutrition Facts : Calories 215 , CarbohydrateContent 31 g, CholesterolContent 90 mg, FatContent 1 , FiberContent 1 g, ProteinContent 6 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 220 mg
HONEY BUN CAKE RECIPE - BETTYCROCKER.COM
Wondering how to make a Honey Bun Cake? You may be surprised to learn that there's actually no honey in this recipe. Named for the cake's cinnamon-roll-like flavor, our delicious Honey Bun Cake recipe brings a whole lot of flavor with brown sugar, cinnamon and pecans baked into Betty Crocker™ Super Moist™ Yellow Cake Mix. Don't forget the vanilla glaze! This one's from Betty's Soul Food Collection.
Provided by Betty Crocker Kitchens
Total Time 2 hours 5 minutes
Prep Time 15 minutes
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour 13x9-inch pan, or spray with baking spray with flour.
- In large bowl, beat cake mix, oil, eggs and sour cream with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread half of the batter in pan.
- In small bowl, stir together brown sugar, pecans and cinnamon; sprinkle over batter in pan. Carefully spread remaining batter evenly over pecan mixture.
- Bake 44 to 48 minutes or until deep golden brown. In another small bowl, stir powdered sugar, milk and vanilla until thin enough to spread. Prick surface of warm cake several times with fork. Spread powdered sugar mixture over cake. Cool completely, about 1 hour. Store covered.
Nutrition Facts : Calories 480 , CarbohydrateContent 65 g, CholesterolContent 85 mg, FatContent 4 , FiberContent 0 g, ProteinContent 4 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 320 mg, SugarContent 48 g, TransFatContent 1 g
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IMPOSSIBLE PUMPKIN PIE RECIPE - ALLRECIPES.COM
Dec 05, 2005 · "This is my mom's recipe that makes its own crust. It's very easy and extremely good!" Save to favorites. Saved. ... Betty Crocker 628 455 3/21/2008. I used 1/2 can of evaporated milk like the submitter had suggested. ... I tried this pie because my husband loves pumpkin pie …
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I used this recipe to clean up the leftovers from our spaghetti dinner earlier in the week. Used the leftover, cooked, plain spaghetti for the crust, mixed some cottage cheese with ricotta, used the leftover spaghetti meat sauce, and smothered the "pie…
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