Ingredients & Directions
—–patti – vdrj67a—–
15 oz Pumpkin
12 oz Evaporated milk
2 Eggs
2 ts Vanilla
1 c Bisquick
1/2 c Sugar
1 tb Pumpkin pie spice
3/4 c Pecans; chopped
—–spiced topping—–
1 1/2 c Cool whip; thawed
1/4 ts Pumpkin pie spice
Heat oven to 350~. Grease 10″ pie plate. Beat all ingredients except pecans
and topping, until smooth, 1 minute in blender or 2 minutes by hand; stir
in pecans. Pour into pie plate. Bake 50-55 minutes or until knife inserted
in center comes out clean. Mix the Cool whip well with the pie spice;
spread over pie. Garnish with additional pecans if desired.
Yields
6 Servings