baking · cooking · Dessert

Pumpkin ‘Pie’

I came across the original recipe on the Bisquick website and tweaked it to work for me. Once chilled it can be eaten like a bar. It is a thick bar, yet moist.

I used a different set of spices, instead of the usual ‘pumpkin pie blend’. Added a neat flavor!

Pumpkin ‘Pie’


1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup Bisquick® Heart Smart mix
1/2 cup sugar
1 cup non fat evaporated milk
1 tablespoon butter, softened
1 1/2 tsp chai spice
1 tsp pure vanilla extract
2 large eggs or 1/2 cup egg substitute

Heat oven to 350ºF. Spray a 8×8″ glass baking dish with cooking spray.

Whisk all the ingredients in a large bowl until blended. Pour into pan and set on a cookie sheet.

Bake for 35 to 60 minutes or until knife inserted in center comes out clean. (This will depend on the oven and how cold your ingredients are) Cool for 30 minutes, then refrigerate for 3 hours or until chilled. Store covered in refrigerator.

Cut in 9 pieces.


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