Gluten-Free Impossibly Easy Pumpkin Pie

Recipe adapted from Betty Crocker

Ingredients

• 1 ¼ cups canned pumpkin
• ½ cup Bisquick gluten free mix
• ½ cup sugar
• ¾ cup 2% evaporated milk
• 1 Tbsp tub spread, softened
• 1 ½ tsp pumpkin pie spice
• 1 tsp vanilla
• 2 eggs
• Whipped topping, if desired

*Always read labels to make sure each recipe ingredient is gluten free.  Product and ingredient sources can change.

Directions

Heat oven to 350 degrees.  Spray a 9-inch glass pie plate with cooking spray. Lightly spoon Bisquick into measuring cup, level off with knife.  In a large bowl, stir all ingredients except whipped topping with wire whisk until blended. Pour into pie plate. Bake 35 to 40 minutes or until a knife inserted into the center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until well chilled. Serve with whipped topping if desired. Store covered in refrigerator. 

Makes 6 servings

Serving size = 1/6 of pie