Piper'S No-Crust Pumpkin Pie - cooking recipe

Ingredients

3 eggs
2/3 c. firmly packed brown sugar
3 Tbsp. butter or margarine, softened
1 c. milk
1 c. canned pumpkin puree
1/3 c. biscuit mix
3/4 tsp. cinnamon
3/4 c. granola

Preparation

Combine eggs, sugar, butter, milk, pumpkin, biscuit mix and cinnamon in blender.
Cover and blend at low speed for 3 minutes. Pour into a greased 9-inch pie plate or quiche pan.
Let stand 5 minutes.
Bake on a cookie sheet for 20 minutes.
Sprinkle top with granola and continue to bake for another 20 minutes or until center feels firm.
Cool on wire rack.
Serve with vanilla ice cream.