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Impossibly Easy Pumpkin-Pecan Pie

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%

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Member Reviews ( 13 )

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Prep Time 15 min
Total Time 1 hr 55 min
Servings 8

Ingredients

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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Directions

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.

EXPERT TIPS

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.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 250
Calories from Fat: 110),

% Daily Value

Total Fat: 13g; 13%
(Saturated Fat 4 1/2g, 4 1/2% Trans Fat 0g 0% ),
Cholesterol: 60mg; 60%;
Sodium: 170mg; 170%;
Total Carbohydrate: 28g; 28%
(Dietary Fiber 2g 2% Sugars 20g 20% ),
Protein: 6g; 6%

% Daily Value*:

Vitamin A: 100%;
Vitamin C: 0%;
Calcium: 15%;
Iron: 6%;

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.

REVIEWS & COMMENTS

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1 - 3 of 13 Reviews View All

Posted 5/3/2013 9:36:13 PM REPORT ABUSE lifeogoodies said:

Rating:

Can't wait to bake this as I love pecans too and adding them into the pumpkin especially for Holiday baking when I have to bake all the pies and usually pumpkin and pecan. Perhaps this will serve next year for both. As always I use dark brown sugar in my pumpkin pies and will with this as I love the flavor and I only like cinnamon and a little cloves for spices instead of pumpkin pie spice. Use instead of all evaporated milk 4 oz. of milk and 4 oz. of cream cheese as suggested in similar pumpkin pie. Loved by my husband who's favorite pie before has always been pumpkin with a regular crust.

This reply was: Helpful Inspiring

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