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| 1 | cup Original Bisquick® mix |
| 1/2 | cup quick-cooking oats |
| 1/2 | cup packed brown sugar |
| 1/4 | cup firm butter or margarine |
|
| 1 | can (15 oz) pumpkin (not pumpkin pie mix) |
| 1 | can (12 oz) evaporated milk |
| 2 | eggs |
| 3/4 | cup granulated sugar |
| 1/2 | teaspoon salt |
| 2 | teaspoons pumpkin pie spice |
| 1/2 | cup chopped pecans |
| 1/2 | cup packed brown sugar |
| 2 | tablespoons firm butter or margarine |
|
| 1 | cup whipping cream |
| 1 | tablespoon sugar |
| 1 | teaspoon grated orange peel |
| 1/2 | teaspoon ground cinnamon |
| 1. | Heat oven to 350°F. In medium bowl, mix all crust ingredients until crumbly. Press in ungreased 13x9-inch pan. Bake 10 minutes; cool slightly. |
| 2. | In large bowl, beat pumpkin, milk, eggs, granulated sugar, salt and pie spice until smooth. Pour over partially baked crust. Bake 20 minutes. In small bowl, mix pecans, 1/2 cup brown sugar and 2 tablespoons butter until crumbly; sprinkle over pumpkin filling. |
| 3. | Bake 15 to 20 minutes longer or until filling is set. Cool completely. |
| 4. | In chilled small bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Beat in sugar, orange peel and cinnamon until stiff peaks form. Serve dessert topped with whipped cream. Store in refrigerator. |
|
| Feel like skipping the whipping? Stir grated orange peel and cinnamon into 2 cups of frozen (thawed) whipped topping instead of beating the whipping cream. |
|
| Warm caramel topping and a sprinkle of toasted pecans make an over-the-top garnish for this flavor-packed treat. |
Nutrition Information:
375 ( 170 ); 19 g ( 7 g); 60 mg; 400 mg; 47 g ( 2 g); 6 g 100 %; 2 %; 14 %; 8 %