Several days ago, when it became apparent that we were going to be having several guests, I began to search through my recipes and books for something that might be a good and simple dessert, I found this one in a Bisquick cookbook from 2000. Now, I know that some of you may not be able to purchase Bisquick where you live. Perhaps there is a comparable product available as a baking mix. Anyway, this dessert combines both favorites - pumpkin and pecans - and is sure to satisfy many tastes.
IMPOSSIBLY EASY PUMPKIN-PECAN PIE
1 cup canned pumpkin (not pumpkin pie mix)
1 cup evaporated milk (I used skim evaporated)
1/2 cup Bisquick (I used reduced fat)
1/2 cup sugar
1 Tablespoon butter, softened
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
1/2 cup chopped pecans
1 1/2 cups frozen (thawed) whipped topping (I actually used real whipped cream, whipped)
1/4 teaspoon pumpkin pie spice
Extra pecan halves
- Heat oven to 350 degrees F. Grease pie plate, 9 x 1 1/4 inches.
- Stir all ingredients except pecans and Spiced Topping until blended. Stir in chopped pecans. Pour into pie plate.
- Bake 35-40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour. Cut pie into slices. Garnish each serving with Spiced Topping and pecan half, if desired. Store covered in refrigerator.
- To make Spiced Topping, stir ingredients until smooth.
|Easy to put together and good for dessert!|
We have had a beautiful October day here today! Our morning temperature was right around 50 degrees F! Today's high temperature is expected to reach the low seventies, and I think we are there now. The skies are beautifully blue!
Thank you for reading. I really appreciate your comments.