- 3/4 cup sugar
- 1/2 cup Bisquick
- 2 tbs butter
- 1 can (13 oz) evaporated skim milk
- 1/4 cup egg substitute
- 1 16 oz can pumpkin
- 2-1/2 tsp pumpkin pie spice
- 2 tsp vanilla
- Grease pie pan.
- Beat all ingredients till smooth for 2 minutes with a hand mixer.
- 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.
