DIABETIC IMPOSSIBLE PUMPKIN PIE

1 (16 oz.) can pumpkin
1 (13 oz.) can evaporated milk
2 Tbsp. margarine or butter, softened
2 eggs
1/2 c. fructose or (3/4 c. sugar)
1/2 c. Bisquick
2 1/2 tsp. pumpkin pie spice
2 tsp. vanilla

 

Heat oven to 350 degrees. Grease a 9 x 1 1/4-inch or 10 x
1 1/2-inch pie plate. Beat all ingredients 1 minute in a
blender on high or 2 minutes by hand. Pour into plate. Bake
until knife inserted in center comes out clean, about 50 to 55
minutes. Cool.