Ingredients
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup Bisquick™ Original Pancake & Baking Mix
- 1/2 cup granulated sugar
- 1 cup evaporated milk
- 1 tablespoon butter, softened
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon pure vanilla extract
- 2 large eggs
- Whipped topping, for serving if desired
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9-inch pie plate.
- In a large mixing bowl, combine the pumpkin puree, Bisquick™ baking mix, sugar, evaporated milk, softened butter, pumpkin pie spice, vanilla extract, and eggs.
- Whisk or stir until the mixture is completely smooth and lump-free.
- Pour the batter evenly into the prepared pie plate.
- Bake for 35 to 40 minutes, or until a knife inserted into the center comes out clean.
- Remove the pie from the oven and let it cool at room temperature for about 30 minutes.
- Refrigerate the pie for approximately 3 hours or until fully chilled and set.
- Slice and serve with whipped topping if desired.
Notes
- Use pumpkin puree, not pumpkin pie filling, for the correct flavor balance.
- The pie creates its own soft crust while baking, so no separate crust is needed.
- Chilling the pie improves both texture and flavor.
- Fresh homemade pumpkin puree may be used if it is thick and not watery.
- Add chopped nuts or caramel drizzle for extra flavor and texture.
- Store leftovers covered in the refrigerator for up to 4 days.
- Freeze tightly wrapped pie for up to 2 months.
- Warm individual slices briefly in the microwave if preferred slightly warm.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 22g
- Sodium: 240mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
