Impossibly Easy Pumpkin Pie

Volunteer to bring the pumpkin pie this Thanksgiving. This recipe is a snap--no crust to make!

  • Prep Time 10 min
  • Total Time 4 hr 20 min
  • Servings 6

Ingredients

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
215
(
Calories from Fat
70 ),
% Daily Value
Total Fat
9 g
9 %
(Saturated Fat
4 g,
4 %
),
Cholesterol
90 mg
90 %;
Sodium
220 mg
220 %;
Total Carbohydrate
31 g
31 %
(Dietary Fiber
1 g
1 %
),
Protein
6 g
6 %
;
% Daily Value*:
Vitamin A
96%;
Vitamin C
2%;
Calcium
14%;
Iron
6%;
Exchanges:
2 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.