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Impossibly Easy Pumpkin-Pecan Pie

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  • Prep 15 min
  • Total 1 hr 55 min
  • Servings 8
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Why wait for a special occasion when serving homemade pie is this easy and delicious?
Created Aug 18, 2017
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Ingredients

  • 1 cup canned pure pumpkin (not pumpkin pie mix)
  • 1/2 cup Original Bisquick™ mix
  • 1/2 cup sugar
  • 1 cup evaporated milk
  • 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 Cool Whip™ frozen whipped topping, thawed
  • 1/4 teaspoon pumpkin pie spice
  • 8 pecan halves, if desired

Steps

  •  
    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 centre 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

  • Tip 1
    Trademarks referred to herein are the properties of their respective owners.
  • Tip 2
    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

No nutrition information available for this recipe
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