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Pumpkin Pie Recipe

Give the holidays a warm, delicious welcome...with a dollop of cream on top! This easy, 8-ingredient, impossibly easy pumpkin pie is prepped in just 10 short minutes thanks to Bisquick™. This makes it possible for you to whip up an amazing dessert right before your big ..Ingredients 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 eggs Whipped topping, if desired1 Heat oven to 350°F. Grease 9-inch pie plate. 2 Stir all ingredients except whipped topping until blended. 3 Pour into pie plate. 4 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. Tips from the Betty Crocker Kitchens tip 1 To lower the fat to just 4 grams and the calories to 170 per serving, use 1 1/2 cups of 1% milk for the evaporated milk and use reduced-calorie margarine. tip 2 For a festive presentation, sprinkle the plate with ground cinnamon. Top the pie with frozen (thawed) whipped topping and a cinnamon stick. tip 3 If you don't have pumpkin pie spice on hand, use 1/2 teaspoon each of ground cinnamon, ground nutmeg and ground ginger.

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