Impossibly Easy Thanksgiving Dessert

By Mary Miller Cullins

No Thanksgiving is complete without some variation of pumpkin pie, and Betty Crocker was right on time with this recipe for an Impossibly Easy Pumpkin-Pecan Pie! 

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 350 degrees.  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 35-40 minutes or until knife inserted in center comes out clean.  Cool completely, about one 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

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Posted by Mary Miller Cullins on 7:17 AM. Filed under Fun Facts. You can follow any responses to this entry through the RSS 2.0. Both comments and pings are currently closed.