SUBMITTED BY:
Niki Kelly
1 ½ cups canned pumpkin
½ tsp salt
¾ to 1 cup sugar
½ cup self rising flour
2 eggs
1 ½ tsp pumpkin pie spice
2 tbsp margarine
1 large can cream (evaporated milk)
Directions:
Preheat oven to 350°. Put all ingredients into a blender and blend on high speed for 2 minutes or until extra smooth. (You can use an electric mixer as well, mix until extra smooth). Pour into well-greased 9” pie pan. Bake for 45 minutes. Top with cool whip if desired.
*NOTE: No crust needed. This is one of those “impossible” pies that makes its own crust…which is why I like it…I’m too lazy to make a crust…
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