Super-Duper Impossibly Easy Pumpkin Pie Recipe
Serving Size / Yield
- 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
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.