Post by mandie68 on Nov 6, 2005 23:50:21 GMT -5
Easy Pumpkin-Pecan Pie
Post by mandie68 on Today at 11:48pm
1 cup canned pumpkin (not pumpkin pie mix)
1 cup evaporated milk
1/2 cup Bisquick mix
1/2 cup Splenda
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
Heat oven to 350 degrees F. Spray 9" glass pie plate with cooking spray.
In large bowl, stir pumpkin, milk, Bisquick mix, Splenda, butter, 1-1/2 teaspoons pumpkin pie spice, vanilla and eggs 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.
In small bowl, stir whipped topping (Cool Whip) and 1/4 teaspoon pumpkin pie spice. Servce pie with topping; top with pecan halves. Store covered in refrigerator.
Yields: 8 servings.
Post by mandie68 on Today at 11:48pm
1 cup canned pumpkin (not pumpkin pie mix)
1 cup evaporated milk
1/2 cup Bisquick mix
1/2 cup Splenda
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
Heat oven to 350 degrees F. Spray 9" glass pie plate with cooking spray.
In large bowl, stir pumpkin, milk, Bisquick mix, Splenda, butter, 1-1/2 teaspoons pumpkin pie spice, vanilla and eggs 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.
In small bowl, stir whipped topping (Cool Whip) and 1/4 teaspoon pumpkin pie spice. Servce pie with topping; top with pecan halves. Store covered in refrigerator.
Yields: 8 servings.