Impossibly Easy Pumpkin Pie
Volunteer to bring the pumpkin pie this Thanksgiving or Christmas. This recipe is a snap - no crust to make!
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.
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 extract
- 2 eggs
- Whipped topping, if desired
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.
Instructions
- Heat oven to 350 degrees F. Grease a 9-inch pie plate.
- Stir all ingredients except whipped topping until blended. Pour into a pie plate.
- Bake for 35 to 40 minutes or until knife inserted in center comes out clean.
- Cool for 30 minutes.
- Refrigerate for about 3 hours or until chilled.
- Serve with whipped topping.
- Store covered in refrigerator.
Yield: 6 servings
High Altitude (3500-6500 ft) Bake about 55 minutes.
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 used with permission from: Betty Crocker