Impossibly Easy Pumpkin-Pecan Pie

Impossibly Easy Pumpkin-Pecan Pie

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

Prep Time

15

Minutes

Total Time

1:55

Hr:Mins

Makes

8

servings

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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
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.

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