This recipe for Easy Pumpkin Pie, by Bertha Torrez, is from The Wright Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 - 16 oz can solid - pack pumpkin 1- 13oz can evaporated milk 1/2 c. egg substitute (or 2 eggs) 1/2 cup Bisquick 14 packets sugar substitute which can be baked (I add 1/4 cup sugar) 2 teas. pumpkin pie spice 2 teas. vanilla
Heat oven to 350 . Spray 9 inch pie pan with non-stick vegetable pan spray. Place all ingredients in blender or mixing bowl. Blend 1 min. or beat 2 min. with mixer. Pour into pie pan and bake 50 min. or until center is puffed up.
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