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Impossibly Easy Pumpkin Pie

Impossibly Easy Pumpkin Pie

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

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  • 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 extract
  • 2 eggs
  • Whipped topping, if desired


  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 35 to 40 minutes or until knife inserted in center comes out clean.
  4. Cool 30 minutes.
  5. Refrigerate about 3 hours or until chilled.
  6. Serve with whipped topping.
  7. Store covered in refrigerator.

Makes 6 servings.

High Altitude (3500-6500 ft): Bake for 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: 1 Serving: Calories 215 (Calories from Fat 70 ); Total Fat 9 g (Saturated Fat 4 g); Cholesterol 90 mg; Sodium 220 mg; Total Carbohydrate 31 g (Dietary Fiber 1 g); Protein 6 g 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.

Recipe and photo credit (used with permission): Betty Crocker 2007/TM General Mills