cups canned pumpkin (not pumpkin pie mix)
cup Bisquick™ gluten free mix
cup evaporated milk
tablespoon butter, softened
teaspoons pumpkin pie spice
Whipped topping, if desired
1Heat oven to 350° F. Spray 9-inch glass pie plate with cooking spray.
2Lightly 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.
3Bake 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.
For a festive occasion, top with whipped topping and sprinkle with ground cinnamon or top with a cinnamon stick.
To lower the fat substitute fat free evaporated milk for evaporated milk.
Always read labels to make sure each recipe ingredient is gluten free. Product and ingredient sources can change.
- Calories from Fat
- Total Fat
- Saturated Fat
- 2 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.