A Variation on Betty's No-Crust Pumpkin Pie

I love pumpkin pie, but I HATE pie crust. Tastes like play-doh to me, no matter who makes it. So, when I found Betty Crocker's Impossibly Easy Pumpkin Pie, I knew I had to give it a shot.

The texture is almost the same as a normal pumpkin pie, but it slides right out of the pie plate.  The bisquick makes a dry but spongie layer on the top and bottom, very, very thin that makes this pie so easy to remove even without crust.

I made a few changes of course, but they were simple.

You need:

1 cup pureed pumpkin, not pie mix (see earlier post of pureeing your own)
1/2 cup Bisquick mix-really any brand will do, we use HyVee or Jiffy
1/2 cup brown sugar
1 cup whole milk (you may also use evaporated or rice milk, but we found coconut was a no go for some reason)
1 Tbsp. butter, almost completely melted
1 tsp. vanilla
2 eggs
3/4 tsp. each ground cinnamon, nutmeg and ginger

Preheat oven to 350 F
Grease a 9 inch pie plate with butter.
Combine everything and give a good stir.  Pour into blender.  Pulse until smooth. Pour into pie plate. Bake 40-50 minutes-until butte rknife stuck in middle comes out clean.