Preheat your oven to 350°F. Grease 9-inch pie plate and set aside.
In a medium sized bowl, combine the canned pumpkin, Bisquick, sugar, evaporated milk, butter, pumpkin pie spice, vanilla and eggs until completely smooth and blended.
Pour into the prepared pie plate.
Bake the pie for 35 to 40 minutes or until a knife inserted into the center comes out clean.
Remove from the oven and cool 30 minutes on the counter.
Refrigerate for 2-3 hours or until completely chilled through.
Serve with whipped cream and a slight dusting of cinnamon on top.
Notes
Using homemade Bisquick in this makes for a great pie!