Tuesday, October 8, 2013

Connectivity issues....,

Here it is Tuesday afternoon, and this post is just now being made!  I have had some sort of connectivity issue; therefore, I am running a bit later than  usual!  I've no idea what the problem is - or if it is actually solved - but here I am at this point.:-)

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.


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
2 eggs
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!

As it is so late in the day for this post, it will take care of the usual "Recipe Wednesday" that I have been trying to feature.  I'll just leave this up until Thursday.:-)

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.


  1. I love pecans
    I love pumpkin pie
    I see this as a win-win :)
    And yes this weather has been super wonderful hasn't it??

  2. I remember this recipe from long ago. I have always been a Bisquick fan and liked to keep it on hand to make dumplings. Now that I am alone I have not been keeping it on hand. This recipe sounds really good!

  3. That's a good combination of two Thanksgiving and Christmas favorites! OH.NO... did I just say Christmas??? Shoot me now!

  4. Mmmm, this looks delicious !
    Hope to give it a try this weekend.
    Don't you just love all the Fall comfort food ;)

  5. Wow---that looks awesome. I always have a hard time choosing either Pumpkin or Pecan Pie at Thanksgiving. Now--I can make one that includes both... Thanks for the recipe.

  6. This sounds so darn good, I am going to make it definitely. I love Bisquick and their recipes are always so good. xo

  7. Well, I'm a bit late seeing this, as I checked a few times earlier in the day, apparently when you were having those pesky problems. This really does sound like a marvelous recipe, and I just might make it this weekend for our church's Roundup Sunday meal! I'll be sharing it on FB, too, so your fame will be spread abroad! :-)

  8. Keep the pumpkin recipes coming! You can't go wrong with pecans too! I must send this to my mother.

  9. What a great combination, pecan and pumpkin. mmmm

    I'll have to try this one. I've got the pumpkin and the pecan, I just need time...

  10. Yum! Two of my favorite fall flavors . . . pecan AND pumpkin! I, too, am a firm believer in leaving the frozen whipped topping in the freezer section and whipping my own whipped cream!