Another recipe that was on the back of a Bisquick box and from my childhood that I changed to be dairy-free.

Ingredients:

• 3⁄4 cup sugar
• 1⁄2 cup Bisquick
• 2 tbsp. Earth Balance butter substitute
• 1 cup evaporated milk substitute (see below)
• 2 eggs
• 1 cup canned pumpkin
• 2 1⁄2 tsp. pumpkin spice
• 2 tsp. vanilla

Directions:

Add 2 3/4 rice milk to a saucepan. Cook over medium-low heat, stirring constantly, until the volume is reduced to 1 cup.
Lightly grease pie pan. Blend all ingredients in blender. Pour into pie pan. Bake at 350° for 50-55 minutes.