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    Impossibly Easy Pumpkin Pie


    Source of Recipe


    Aunt Saunny

    This recipe is a snap--no crust to make!

    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

    1. Heat oven to 350ºF. 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.
 

 

 

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