- 8
Ingredients
- 1 cup canned pumpkin (not pumpkin pie mix)
- 1/2 cup Original Bisquick® mix
- 1/2 cup sugar
- 1 cup evaporated milk (from 12-oz can)
- 1 tablespoon butter or margarine, softened
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla
- 2 eggs
- 1/2 cup chopped pecans
- 1 1/2 cups frozen (thawed) whipped topping
- 1/4 teaspoon pumpkin pie spice
- 8 pecan halves, if desired
Preparation
Step 1
1 Heat oven to 350ºF. Spray 9-inch glass pie plate with cooking spray.
2 In medium bowl, stir pumpkin, Bisquick mix, sugar, milk, butter, 1 1/2 teaspoons pumpkin pie spice, the vanilla and eggs until blended. Stir in chopped pecans. Pour into pie plate.
3 Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour.
4 Stir whipped topping and 1/4 teaspoon pumpkin pie spice. Garnish pie with topping and pecan halves. Store covered in refrigerator.
Expert Tips:
No pumpkin pie spice? For the pie, use 3/4 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/8 teaspoon ground allspice and 1/8 teaspoon ground nutmeg. For the garnish, sprinkle cinnamon over the whipped topping.
1 Serving Calories250 ( Calories from Fat110), Total Fat13g (Saturated Fat4 1/2g, Trans Fat0g ), Cholesterol60mg Sodium170mg Total Carbohydrate28g (Dietary Fiber2g Sugars20g ), Protein6g