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 large eggs
Heat oven to 350ºF.
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.
High Altitude (3500-6500 ft) Bake about 55 minutes.
Makes: 6 servings
Posted by G'ma