Impossibly Easy Pumpkin-Pecan Pie

Why wait for a special occasion when serving homemade pie is this easy and delicious? ...MORE + LESS -

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

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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.

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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.