Ingredients for Impossibly Easy Pumpkin Pecan Pie
- Canned Pumpkin
- Bisquick Baking Mix
- 1 cup granulated sugar
- Evaporated Milk
- 1/2 cup (1 stick) melted unsalted butter
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 2 large eggs
- Pecans
- Frozen Whipped Topping
- pecan halves (for garnish)
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How to Make Impossibly Easy Pumpkin Pecan Pie
- Preheat oven to 350°F (375°F for high altitude).
- Generously spray a 9-inch glass pie plate with cooking spray.
- In a medium bowl, whisk together 1 (15 ounce) can pumpkin puree, 1 cup Bisquick baking mix, 1 cup granulated sugar, 1 cup milk, 1/2 cup (1 stick) melted unsalted butter, 1 1/2 teaspoons pumpkin pie spice, 1 teaspoon vanilla extract, and 2 large eggs until thoroughly combined.
- Gently stir in 1 cup chopped pecans.
- Pour the mixture into the prepared pie plate.
- Bake for 35-40 minutes, or until a knife inserted into the center comes out clean. For high altitude, baking time may need to be slightly adjusted.
- Let the pie cool completely on a wire rack for at least 1 hour.
- In a separate bowl, gently fold 8 ounces of whipped topping with 1/4 teaspoon pumpkin pie spice.
- Garnish the cooled pie with the whipped topping mixture and pecan halves.
- Cover and refrigerate for optimal flavor before serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
72g
Fat
33g
Carbs
9g
