|
| 1 1/2 | cups Original Bisquick® mix |
| 1/2 | cup butter or margarine, softened |
| 1/2 | cup chopped pecans |
|
| 1 | cup sugar |
| 1 | can (15 oz) pumpkin (not pumpkin pie mix) |
| 1 | can (12 oz) evaporated milk |
| 4 | teaspoons pumpkin pie spice |
| 3 | eggs |
|
| 1 | cup Original Bisquick® mix |
| 1/2 | cup packed brown sugar |
| 1/4 | cup butter or margarine |
| 3/4 | cup chopped pecans |
Serve with...
Roast Turkey with Vegetable Stuffing
Total Time:
5 hours 40 min
| 1. | Heat oven to 350F. Spray 13x9-inch pan with cooking spray. In medium bowl, mix 1 1/2 cups Bisquick and 1/2 cup pecans. Using pastry blender or fork, cut in 1/2 cup butter until mixture is crumbly. With floured fingers, press mixture in bottom of pan. Bake 10 minutes. |
| 2. | Meanwhile, in large bowl, beat filling ingredients with wire whisk until smooth; set aside. In medium bowl, mix 1 cup Bisquick mix and 1/2 cup brown sugar. Using pastry blender or fork, cut in 1/4 cup butter until mixture is crumbly. Stir in pecans. |
| 3. | Pour filling over hot partially baked base. Sprinkle topping over filling. |
| 4. | Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before cutting into squares. Serve with whipped cream, if desired. Store in refrigerator. |
|
| No pumpkin pie spice? Use 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground allspice and 1/2 teaspoon ground nutmeg. |
Nutrition Information:
370 ( 190); 21g ( 9g, 1g); 75mg; 350mg; 40g ( 2g, 25g); 5g 100%; 0%; 10%; 8% 1 1/2 ; 1 ; 0 ; 4 2 1/2