Pumpkin-Spice Dessert

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. ...MORE + LESS -

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

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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: 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.