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Impossibly Easy Pumpkin Pie

Impossibly Easy Pumpkin Pie
  • Prep 10 min
  • Total 4 hr 20 min
  • Ingredients 9
  • Servings 6
Volunteer to bring the pumpkin pie dessert this Thanksgiving. This recipe is a snap--no crust to make!

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

  • 1
    Heat oven to 350°F. 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
215
Calories from Fat
70
Total Fat
9 g
Saturated Fat
4 g
Cholesterol
90 mg
Sodium
220 mg
Potassium
250 mg
Total Carbohydrate
31 g
Dietary Fiber
1 g
Protein
6 g
% Daily Value*:
Vitamin A
96%
96%
Vitamin C
2%
2%
Calcium
14%
14%
Iron
6%
6%
Exchanges:
2 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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