Submitted by Kathy McBride
1-16 oz can pumpkin
1-13 oz can evaporated milk
2 eggs
1 cup sugar
½ cup Bisquick
3 T melted butter
2½ tsp pumpkin pie spice
1 tsp vanilla
Mix all ingredients into a bowl. Beat with mixer for 2 minutes. Pour mixture into a lightly greased 9” pie pan and bake in a preheated 350°F oven for 50-55 minutes, or until a knife inserted through the middle comes out clean.
Hints: I use cinnamon, ginger, and cloves instead of pumpkin pie spice. Just use the amounts on the recipe on the pumpkin can. I like a little extra cinnamon.
Top with the Extra Creamy Cool Whip – it rocks!
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