Bisquick Impossible Pumpkin Pie

• 1 (16 ounce) can pumpkin
• 1 (13 ounce) can evaporated milk
• 2 tablespoons margarine or 2 tablespoons butter, softened
• 2 eggs
• 3/4 cup sugar
• 1/2 cup Bisquick baking mix
• 2 1/2 teaspoons pumpkin pie spice
• 2 teaspoons vanilla

1. Heat oven to 350u0b0F Grease pie plate, 9 inch or 10 inch. Beat all ingredients 1 minute in blender on high or 2 minutes with hand beater. Pour into pie plate. Bake until knife inserted in center comes out clean, 50 to 55 minutes; cool.
2. High Altitude Directions (3500 to 6500 feet): Heat oven to 375u0b0F Decrease bake time to 45 to 50 minutes.
3. MICROWAVE: Grease microwavable 10 inch pie plate. Beat all ingredients until smooth, 1 minute in blender on high or 2 minutes with hand beater. Pour into plate. Microwave on inverted microwavable dinner plate on medium-high (70 %), rotating pie plate 1/4 turn every 5 minutes, until knife inserted in center comes out clean, 22 to 28 minutes. Cool on flat, heatproof surface (do not cool on wire rack).
4. High Altitude Directions: (3500 to 6500 feet): Increase microwave time to 26 to 32 minutes.
5. The Best of Bisquick From Betty Crocker.

pumpkin, milk, margarine, eggs, sugar, bisquick baking mix, pumpkin pie spice, vanilla

Taken from www.food.com/recipe/bisquick-impossible-pumpkin-pie-268347 (may not work)