| 1 | cup canned pumpkin (not pumpkin pie mix) |
| 1/2 | cup Original Bisquick® mix |
| 1/2 | cup sugar |
| 1 | cup evaporated milk |
| 1 | tablespoon butter or margarine, softened |
| 1 1/2 | teaspoons pumpkin pie spice |
| 1 | teaspoon vanilla |
| 2 | eggs |
| Whipped topping, if desired |
| 1. | Heat oven to 350ºF. Grease 9-inch pie plate. |
| 2. | Stir all ingredients except whipped topping until blended. Pour into pie plate. |
| 3. | Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Serve with whipped topping. Store covered in refrigerator. |
| Bake about 55 minutes. |
|
| To lower the fat to just 4 grams and the calories to 170 per serving, use 1 1/2 cups of 1% milk for the evaporated milk and use reduced-calorie margarine. |
|
| For a festive presentation, sprinkle the plate with ground cinnamon. Top the pie with frozen (thawed) whipped topping and a cinnamon stick. |
|
| If you don't have pumpkin pie spice on hand, use 1/2 teaspoon each of ground cinnamon, ground nutmeg and ground ginger. |
Nutrition Information:
215 ( 70 ); 9 g ( 4 g); 90 mg; 220 mg; 31 g ( 1 g); 6 g 96 %; 2 %; 14 %; 6 % 2 ; 1