Pumpin or Pecan... How about Both

 

 

 

Many of the desserts served on Thanksgiving will be pie. Pumpkin and Pecan are among the top choices. Now with this pie the pie can be given a twist and the choice between the two is no longer needed. Every one can now enjoy pumpkin and pecan pie in the same simple slice. Yummy
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                        

 

More storesHeat oven to 350ºF. Spray 9-inch glass pie plate with cooking spray.  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.  Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour.  Stir whipped topping and 1/4 teaspoon pumpkin pie spice. Garnish pie with topping and pecan halves. Store covered in refrigerator.

 

recipe source Betty Crocker