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Impossibly Easy Pumpkin Pie

1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup Gluten Free Bisquick® mix
1/2 cup sugar
1 cup evaporated milk
1 tablespoon butter or margarine, softened
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
2 eggs
Whipped topping, if desired

1.Heat oven to 350ºF. Grease 9-inch pie plate.
2.Stir all ingredients except whipped topping until blended. Pour into pie plate.
3.Bake 45 to 55 minutes or until knife inserted in center comes out clean. Check first at 45. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Serve with whipped topping. Store covered in refrigerator.

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