Easy Pumpkin Pie
One of my favorite holiday dishes is Pumpkin Pie - I mean, who doesn't love it (and look forward to it all year)?!
Servings: 8 servings
Ingredients
- 1 cup canned pumpkin not pumpkin pie mix
- ½ cup Original Bisquick mix
- ½ cup granulated sugar
- 1 cup evaporated milk
- 1 tablespoon butter or margarine softened
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 2 large eggs
- Whipped topping if desired
Instructions
- Heat oven to 350ºF. Grease a 9-inch pie plate and set aside.
- In a large bowl, stir all ingredients except the whipped topping until well blended. Pour into the prepared pie plate.
- Bake for 35-40 minutes or until a knife inserted near the center comes out clean. Cool for 30 minutes on a wire rack.
- Refrigerate for 3 hours or until chilled.
- If desired, serve with whipped topping. Store leftovers covered in the refrigerator.
Notes
- This is the perfect recipe for when you aren't confident in pie crust. The "impossibly easy" bisquick crust makes itself!
Nutrition
Serving: 1slice | Calories: 166kcal | Carbohydrates: 23g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 160mg | Potassium: 192mg | Fiber: 1g | Sugar: 18g | Vitamin A: 4954IU | Vitamin C: 2mg | Calcium: 114mg | Iron: 1mg
