Impossibly Easy Pumpkin Pie

Volunteer to bring the pumpkin pie this Thanksgiving. 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

Heat oven to 350 F. Grease 9-inch pie plate.
Stir all ingredients except whipped topping until blended. Pour into pie
plate. 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.

Prep: 10 min
Start To Finish: 4 hr 20 min
Makes 6 servings

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

TIPS from the kitchens

Health Twist
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.

Special Touch
For a festive presentation, sprinkle the plate with ground cinnamon. Top
the
pie with frozen (thawed) whipped topping and a cinnamon stick.

Substitution
If you don't have pumpkin pie spice on hand, use 1/2 teaspoon each of
ground
cinnamon, ground nutmeg and ground ginger.


The trademarks referred to herein are trademarks of General Mills, Inc.
or
its affiliates.
Printed from BettyCrocker.com
FROM ANN IN FLA


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