This is the pumpkin recipe I have been seeking for a long time! Delicious, excellent texture. It really does make its own "crust," if you bake it long enough and allow it to caramelize. It doubles easily, using the 29 oz can of pumpkin puree. I ommitted the butter, used 2 cups of vanilla soy milk and 1 cup of apple cider (carrot juice works well, too), substituted 3 tablespoons pumpkin pie spice and 1/2 teaspoon ginger for all of the spices listed. I only used 1 cup of sugar (I don't like it too sweet). I doubled the other items (eggs, biscuit mix), but kept the 2 teaspoons of vanilla. I will definitely keep this recipe and make it whenever I get the pumpkin jones!
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This is the pumpkin recipe I have been seeking for a long time! Delicious, excellent texture....