Impossibly Easy Pumpkin Pie

Volunteer to bring the Impossibly Easy Pumpkin Pie this Thanksgiving. 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 9-inch pie plate.
2. Stir all ingredients except whipped topping until blended. Pour into 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 about 3 hours or until chilled.
6. Serve with whipped topping.
7. Store covered in refrigerator.

Notes

High Altitude (3500-6500 ft): Bake for about 55 minutes.

* If you don't have pumpkin pie spice on hand, use 1/2 teaspoon each of ground cinnamon, ground nutmeg and ground ginger.

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.

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