Pumpkin Pie with Bisquick

From: www.halfmysize.com
Serves - 8

Vegetable Cooking Spray
12 oz canned evaporated skim milk
1 egg at room temperature
2 egg whites
1/2 c. Reduced Fat Bisquick
3/4 c. Splenda
2 tsp. pumpkin pie spice
2 tsp. vanilla extract
16 oz. (2 cups) canned solid pack pumpkin puree
Optional: Fat Free Cool Whip

Heat oven 350 degrees Coat a 9 or 10 inch deep dish pie pan with cooking spray.
Place all ingredients except the pumpkin puree and whipped topping in an electric blender, blend for 20 seconds. Add the pumpkin puree and blend another 20 seconds.
Pour the mixture into the pie dish and bake about 45 minutes or until the center is puffed and the tip of a knife inserted in center comes out clean. Place the pie on a wire rack to cool. .