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Recipe

Impossibly Easy Pumpkin-Pecan Pie

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Why wait for a special occasion when serving homemade pie is this easy and delicious?

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( 117 Ratings)

117 Ratings

5 Stars 67%

4 Stars 17%

3 Stars

2 Stars

1 Stars

Member Reviews ( 12 )

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PREP TIME 15 Min
TOTAL TIME 1 Hr 55 Min
SERVINGS 8

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

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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.

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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.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Serving)

Calories 250

(Calories from Fat 110),

Total Fat 13g

(Saturated Fat 4 1/2g,
Trans Fat 0g),

Cholesterol 60mg;
Sodium 170mg;
Total Carbohydrate 28g

(Dietary Fiber 2g,
Sugars 20g),

Protein 6g;

Percent Daily Value*:

Exchanges:

1 Starch;
0 Fruit;
1 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
2 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 12 Reviews View All

Posted 11/23/2012 10:08:43 PM REPORT ABUSE Angela-R-S said:

Rating:

I made this for my family this Thanksgiving and I was slightly disappointed. It was a bit too dry even though I only baked it for 34 min, and it didn't taste neither sweet nor pumpkin-y enough. Although I must say, my family liked it. I would like to make it again with a little more sugar and butter. And just a little less oven time. The pecans were a great addition.

This reply was: Helpful Inspiring

Posted 11/10/2011 11:38:29 AM REPORT ABUSE Tami28 said:

Rating:

I made this recipe for a pot luck at work. I followed the recipe exactly. Instead of baking as a pie, I used a 12 cupcake pan and filled the paper line cups half way and baked for 25 mins. Made about 20. I let the mini cheesecakes cool for over an hour and placed in refrigator overnight. Next morning placed a small amount of carmel on the top. Everyone loved them! Going to make these for our Annual Family Thanksgiving Gathering for sure!!!

This reply was: Helpful Inspiring

Posted 12/30/2010 5:59:23 PM REPORT ABUSE hbbtgrl said:

Rating:

I make this pie at least twice every year for Thanksgiving and I always end up wondering why I wait till Thanksgiving to make it. It is one of my all time favorite pies, and no one ever believes how easy it is to make.

This reply was: Helpful Inspiring