Thursday, November 21, 2013

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!
Impossibly Easy Pumpkin Pie
  • Prep Time 10 min
  • Total Time 4 hr 20 min
  • Servings 6

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

Directions

  • 1Heat oven to 350ºF. Grease 9-inch pie plate.
  • 2Stir all ingredients except whipped topping until blended. Pour into pie plate.
  • 3Bake 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.

    Expert Tips

    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.
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    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
     ; 
    % 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.