Impossibly Easy Pumpkin Pie

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

Yield: 6 servings

Ingredients

• 1 cup canned pumpkin (not pumpkin pie mix)
• 1/2 cup Original Bisquick mix
• 1/2 cup granulated sugar
• 1 cup evaporated milk
• 1 tablespoon butter or margarine, softened
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 2 eggs
• Whipped topping, if desired

Instructions

1. Heat oven to 350 degrees F. Grease a 9-inch pie plate.
2. Stir all ingredients except whipped topping until blended. Pour into a pie plate.
3. Bake for 35 to 40 minutes or until knife inserted in center comes out clean.
4. Cool for 30 minutes.
5. Refrigerate for about 3 hours or until chilled.
6. Serve with whipped topping.
7. Store covered in refrigerator.

Notes

High Altitude (3500-6500 ft) 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

Per serving: Calories 215 (Calories from Fat 70); Total Fat 9g (Saturated Fat 4g); Cholesterol 90mg; Sodium 220mg; Total Carbohydrate 31g (Dietary Fiber 1g); Protein 6g

Percent 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.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens