Have made this several times. To fit my rectangular casserole dish, I make one and a half times the recipe (easy)... When I do that, I use One Large Can LIBBY'S Pumpkin Pie MIX (has the sugar and spices already in it!), a 'scant' 3/4 cup Bisquick, 3 eggs, 2 capfuls vanilla, 2 small [5 oz.] cans evaporated milk (non-fat, when I can find it; or one large can)... 1-1/2 sticks melted butter... We like 'the taste' of a pumpkin pie with this casserole, so I do not add additional cinnamon [my Pumpkin Pie Mix already has the spices in it] ...However, I do add a cup of Splenda, [because the first time I made it, I forgot the pumpkin pie 'mix' already had sugar, but it was so delish with the additional Splenda, I just keep doing it the same way (optional)]. --> I USE A WHISK, so it is all MIXED WELL (I whisk the eggs first) - I bake mine in a convection oven, so I just 'test' for doneness as I would a custard pie... Try not to overbake, because it will 'set up' nicely after it is removed from the oven, but make sure it has baked 'enough'... Also, reheats well in the microwave. We like this with our meal, but it is also good cold! Yummy.
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Have made this several times. To fit my rectangular casserole dish, I make one and a half...