Impossibly Easy Pumpkin Pie
Source of Recipe
This is the original, verbatim recipe from the Bisquick website – see my notes at the bottom for the changes and/or options I’ve used.
List of Ingredients
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup Original Bisquick® mix (or you can use the Reduced Fat Bisquick)
1/2 cup sugar (see notes)
1 cup evaporated milk (see notes)
1 tablespoon butter or margarine, softened
1 1/2 teaspoons pumpkin pie spice (see notes)
1 teaspoon vanilla
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.
I always use brown sugar in this recipe. You can also use Splenda or the Splenda For Baking – they are different in the equivalent measurements, so make sure to check the Splenda package for accurate measurements to equal the equivalent of the half a cup called for in this recipe.
I also usually use more spice – either a full tablespoon of pumpkin pie spice, or:
2 t cinnamon
¼ tsp ginger
¼ tsp cloves
In my kitchen, putting nutmeg in a pumpkin pie is sacrilege. Use your own judgement and taste on that matter.
If you don’t have evaporated milk on hand or if you want to reduce the fat, the Fat Free Half & Half works very well in this recipe.