Impossibly Easy Pumpkin Pie

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

Impossibly Easy Pumpkin Pie

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

  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.

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