Ingredients
1 1/4
cups canned pumpkin (not pumpkin pie mix)
1/2
cup Bisquick™ gluten free mix
1/2
cup sugar
3/4
cup evaporated milk
1
tablespoon butter, softened
1 1/2
teaspoons pumpkin pie spice
1
teaspoon vanilla
2
eggs
Whipped topping, if desired
Preparation
Heat oven to 350° F. Spray 9-inch glass pie plate with cooking spray.
Lightly spoon Bisquick into measuring cup, level off with knife. In large bowl, stir all ingredients except whipped topping with wire whisk until blended. Pour into pie plate.
Bake 35 to 38 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until well chilled. Serve with whipped topping. Store covered in refrigerator.
