Impossibly Easy Pumpkin-Pecan Pie

By carvalhohm

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

Details

Servings 8
Adapted from bettycrocker.com

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