Impossibly Easy Pumpkin Pie

By Reneeb

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

Preparation

Step 1

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.


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.