1 can evaporated milk
3/4 c. sugar
1/2 c. Bisquick
2 tbsp. butter
2 large eggs
1 (16 oz.) can pumpkin
2-1/2 tsp. pumpkin pie spice
2 tbsp. vanilla extract

Put all ingredients in a blender and blend on medium for 1 minute. Let stand 2 minutes. Pour into buttered pie pan.

Bake 350°F for 50 minutes. Let cool and serve with low fat whipped cream.