Impossibly Easy Pumpkin-Pecan Pie

 

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.