Impossibly Easy Pumpkin Pie

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

cup canned pumpkin (not pumpkin pie mix)

1/2

cup Original Bisquick™ mix

1/2

cup sugar

cup evaporated milk

tablespoon butter or margarine, softened

1 1/2

teaspoons pumpkin pie spice

teaspoon vanilla

eggs

Whipped topping, if desired

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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.