Super-Duper Impossibly Easy Pumpkin Pie Recipe

Super-Duper Impossibly Easy Pumpkin Pie Recipe

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Forget store-bought pies for the holidays! With this incredibly easy pumpkin pie, you can serve your family and friends this delicious homemade pie!

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Chicago

Time needed

10 min preparation + 40 min cooking

Serving Size / Yield

8 servings

Ingredients

  • 1 C. canned pumpkin (not pumpkin pie mix)
  • 1/2 C. Original Bisquick mix or Reduced Fat Bisquick mix
  • 1/2 C. sugar
  • 1 C. evaporated milk
  • 1 Tbs. butter or margarine, softened
  • 1 1/2 tsp. pumpkin pie spice
  • 1 tsp. vanilla
  • 2 lg. eggs
  • whip cream, if desired

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Directions

Heat oven to 350 degrees. Grease 9-inch glass pie plate with shortening.

In large bowl, stir all ingredients except whipped cream with fork or wire whisk until blended. To prevent spilling, place pie crust on oven rack. Pour filling into pie plate.

Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool on wire rack 2 hours. Serve with whipped cream. After cooling, pie can remain at room temperature up to an additional 4 hours, then should be covered and refrigerated.

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