Impossibly Easy Pumpkin Pie

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

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397 Reviews

• 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

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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.