Biscuit Pumpkin Pie- 2 Cans of Refrigerator Biscuits
- 1 C. Pumpkin
- 3 Eggs
- Heavy Cream
- 1/2 C. Sugar
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/4 Brown Sugar
Spray pie pan with Pam. Flatten biscuits out with the palm of your hand and arrange in pie dish connecting each biscuit until entire pie pan and sides are covered with biscuit dough (save remaining biscuits). Poke holes with a fork. Bake in the oven for 10 mins. Meanwhile in food processor or blender mix pumpkin, eggs, cream, sugar and spices together. Remove biscuit dough from oven and pour pumpkin mixture over partially baked biscuits. Flatten remaining biscuits with your hand and use a cookie cutter to cut out leaf or flower shapes and arraigned on the top of the pumpkin pie mixture. Sprinkle with brown sugar and bake in 325 degree oven for 1 hour or until fork inserted comes out clean.
**This particular recipe was a bit dry with the biscuit bottom I think it would taste better with a warm sauce to help combat the dryness. Hubby liked it because it was drier I prefer more moisture myself.
- 1 Box of Yellow Cake Mix (I think it would be even better using a Spice cake mix)
- 1 Cup of canned pumpkin
- Heavy Cream
- 1 tsp. Cinnamon
- 1/2 tsp. Nutmeg
Follow the directions on the cake mix box. In place of the milk use the heavy cream. Add pumpkin, cinnamon and nutmeg (you can also use pumpkin or apple pie seasonings instead). Mix by hand and pour into 13x9 pan sprayed with Pam cooking spray. Bake at 350 until knife inserted comes out clean. Once it cools you can cut it into squares and pick it up with your hand to eat it. It won't rise like a regular cake but will instead become very dense like pumpkin pie. I will definitely be making this again!
sounds pretty yummy to me.
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