Pumpkin bread pie
I was browsing through cookbooks at the library the other day, and came across The Dinner Doctor. I could use a dinner doctor lately, so I brought the book home with me. Naturally, I turned straight to the dessert section and found a recipe for banana bread pie*. Knowing my kids wouldn’t be crazy about that idea, I used it as a springboard for pumpkin bread pie instead.
The kids had a day off from school today, so Sam and I baked together. He’s fun to bake with, and does a little Emeril-esque “Shazam!” when he’s tossing spices around. I think I’ll try to work that into my daily cooking routine. Wouldn’t making dinner be more fun with a little “Shazam!” thrown in?
This recipe turned out to be a perfect combination of pumpkin bread and pumpkin pie. The texture reminds me a lot of bread pudding, actually, but with the portability of a snack cake. How’s that for a description? You’ll just have to try it and see for yourself. I love how easy it was to make and that Sam could do it by himself. Definitely a keeper for when we want a quick pumpkin fix.
The kids have all given it two thumbs up. They had a friend over this morning and right now it looks like Jim will be lucky to get a piece of this when he gets home from work. It’s disappearing fast!
Recipe: Pumpkin Bread Pie
(inspired by The Dinner Doctor)
1 c. pumpkin puree
1/2 c. Bisquick mix
2 large eggs
1 can (14 oz.) sweetened condensed milk
1 Tbsp. butter, melted
1 tsp. pure vanilla extract
1/2 tsp. pumpkin pie spice
Lightly spray 9″ pie plate with cooking spray and preheat the oven to 400 degrees. In a large bowl, mix all ingredients with an electric mixer, on low speed, for 1-1 1/2 minutes. Pour batter into prepared pan. Bake until firm around edges, but still slightly soft in the center, about 25-30 minutes. Remove from oven and let sit 30 minutes before serving. (I baked this for 25 minutes, and thought perhaps I’d overbaked it because it all seemed to firm up. During the 30 minute cooling time, the texture changed a little and it turned out very well.)
*If you prefer the banana bread pie version, simply substitute 1 cup of mashed bananas for the pumpkin, and omit the pumpkin pie spice.