1 can (15 ounces) pure pumpkin (not pumpkin pie filling)
1 can (12 ounces) fat-free evaporated milk
1 tablespoon light butter, softened
2 eggs
1/2 cup sugar
1/2 cup reduced-fat biscuit baking mix*
2-1/2 teaspoons pumpkin pie spice*
2 teaspoons vanilla extract*

   1. Preheat oven to 350°F. Coat a 9-inch deep-dish pie plate with nonstick cooking spray.
   2. Blend all ingredients together in a blender on high speed for 1 minute, or place all ingredients in a large bowl and beat 2 minutes with a hand beater. Pour mixture into pie plate.
   3. Bake 1 hour, or until a knife inserted in center comes out clean.
   4. Let cool then cover and chill at least 2 hours before serving.

*To make this a gluten-free recipe, use nonstick cooking spray with no flour added, gluten-free biscuit mix and vanilla extract, and seasoning with no added starch from a gluten-containing source.

SERVING SUGGESTION: If you want to fancy this up a bit, top with dollops of light whipped cream and a cinnamon stick.

Recipe adapted from Bisquick.

For a fresh and fruity good-for-you dinner, try my Mango Tango Fillets.