Impossible Pumpkin Pie

Impossible Pumpkin Pie

1 cup canned pumpkin purée (not pumpkin pie mix)
1/2 cup Original Bisquick® mix
1/2 cup sugar or Equal sugar substitute
1 cup evaporated milk
1 tablespoon butter or margarine, softened
1-1/2 teaspoons pumpkin pie spice
1 tsp. vanilla extract
2 eggs
Whipped topping, if desired

Heat oven to 350º F. Grease 9" pie plate.

Stir all ingredients except whipped topping until blended. Pour into pie plate.

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.

Makes: 8 servings.

Nutrition Information:
Per serving = Calories 215 (Calories from Fat 70 ); Total Fat 9 g (Saturated Fat 4 g); Cholesterol 90 mg; Sodium 220 mg; Total Carbohydrate 31 g, (Dietary Fiber 1 g); Protein 6 g.

Diabetic Exchanges: 2 Starch, 1 Fat.

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