| 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 |
| 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. |
| Heat oven to 375ºF.
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| 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. |
Nutrition Information:
250 ( 110); 13g ( 4 1/2g, 0g); 60mg; 170mg; 28g ( 2g, 20g); 6g 100%; 0%; 15%; 6% 1 ; 1 ; 0 ; 2 1/2 2