Pumpkin-Spice Dessert

Name: Pumpkin-Spice Dessert
Prep time: 15 min
Total time: 1 h 5 min
Yield: 12
Ingredients: 1 cup (250 mL) BISQUICK* mix; 1/2 cup (125 mL) quick-cooking oats; 1/2 cup (125 mL) packed brown sugar; 1/4 cup (50 mL) firm butter or margarine; 1 can (14oz/398mL) pumpkin puree (not pumpkin pie filling); 1 can (370 mL) evaporated milk; 2 eggs; 3/4 cup (175 mL) granulated sugar; 1/2 tsp (2 mL) salt; 2 tsp (10 mL) pumpkin pie spice; 1/2 cup (125 mL) chopped pecans; 1/2 cup (125 mL) packed brown sugar; 2 tbsp (25 mL) firm butter or margarine; 1 cup (250 mL) whipping cream; 1 tbsp (15 mL) granulated sugar; 1 tsp (5 mL) grated orange peel; 1/2 tsp (1 mL) ground cinnamon

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Prep 15 min
Total 1 hr 5 min
Servings 12

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Enjoy this dessert that's cut into squares two ways. First savor the aroma as it bakes, then delight in its sweet and spicy flavors as you eat it.

Aug 26, 2009

Ingredients

1 cup (250 mL) BISQUICK* mix
1/2 cup (125 mL) quick-cooking oats
1/2 cup (125 mL) packed brown sugar
1/4 cup (50 mL) firm butter or margarine

1 can (14oz/398mL) pumpkin puree (not pumpkin pie filling)
1 can (370 mL) evaporated milk
2 eggs
3/4 cup (175 mL) granulated sugar
1/2 tsp (2 mL) salt
2 tsp (10 mL) pumpkin pie spice
1/2 cup (125 mL) chopped pecans
1/2 cup (125 mL) packed brown sugar
2 tbsp (25 mL) firm butter or margarine

1 cup (250 mL) whipping cream
1 tbsp (15 mL) granulated sugar
1 tsp (5 mL) grated orange peel
1/2 tsp (1 mL) ground cinnamon

Steps

1

Heat oven to 350°F (180°C) for shiny metal pan or 325°F (160°C). In medium bowl, mix all crust ingredients until crumbly.
2

Press in ungreased 9x13-inch (23x33 cm) rectangular pan. Bake 10 minutes; cool slightly.
3

In large bowl, beat pumpkin, milk, eggs, granulated sugar, salt and pie spice until smooth. Pour over partially baked crust. Bake 20 minutes.
4

In small bowl, mix pecans, 1/2 cup (125 mL) brown sugar and 2 tbsp (25 mL) butter until crumbly; sprinkle over pumpkin filling.
5

Bake 15 to 20 minutes longer or until filling is set. Cool completely.
6

In chilled small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
7

Beat in granulated sugar, orange peel and cinnamon until stiff peaks form. Serve dessert topped with whipped cream. Store in refrigerator.

Expert Tips

Tip 1
Tip: Feel like skipping the whipping? Stir grated orange peel and cinnamon into 2 cups (500 mL) of frozen (thawed) whipped topping instead of beating the whipping cream.

Nutrition Information

375 Calories, 19 g Total Fat, 6 g Protein, 47 g Total Carbs

Nutrition Facts

Serving Size: 12

Calories: 375

Total Fat: 19 g

Saturated Fat: 7 g

Cholesterol: 60 mg

Sodium: 400 mg

Total Carbs: 47 g

Dietary Fiber: 2 g

Protein: 6 g

% Daily Value*:

Vitamin A: 100 %; 100%

Vitamin C: 2 %; 2%

Calcium: 14 %; 14%

Iron: 8 %; 8%

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.