3/4 c. sugar
1/2 c. Bisquick
2 tbsp. butter
13 oz. can evaporated milk
2 eggs
16 oz. can pumpkin
2 1/2 tsp. pumpkin pie spice
2 tsp. vanilla

Beat all ingredients until smooth; 1 minute in blender on high speed or 3 minutes with mixer. Pour into 9 inch pie pan. Bake at 350 degrees until golden brown or until knife inserted in center comes out clean, about 50 to 55 minutes. Refrigerate any left over pie. Variations: Use an equivalent amount of cooked and mashed zucchini squash or cucumbers. If zucchini or cucumbers are matured the seeds should be removed before cooking.