Pumpkin Spice Dessert


Makes 12 servings


1 cup Bisquick? Original baking mix

1/2 cup quick-cooking oats

1/2 cup packed brown sugar

1/4 cup firm margarine or butter

1 can (15 ounces) pumpkin

1 can (12 ounces) evaporated milk

2 eggs

3/4 cup granulated sugar

1/2 teaspoon salt

2 teaspoons pumpkin pie spice

1/2 cup chopped pecans

1/2 cup packed brown sugar

2 tablespoons firm margarine or butter

Spiced Whipped Cream (below)



Spiced Whipped Cream

1 cup whipping (heavy) cream

1 tablespoon sugar

1 teaspoon grated orange peel

1/2 teaspoon ground cinnamon


Beat whipping cream in

chilled small bowl on

high speed until soft

peaks form. Beat in

sugar, orange peel

and cinnamon until

stiff peaks form.


Heat oven to 350?. Mix baking mix, oats, 1/2 cup brown sugar and 1/4 cup margarine until crumbly. Press in ungreased rectangular pan, 13x9x2 inches. Bake 10 minutes; cool slightly.


Beat pumpkin, milk, eggs, granulated sugar, salt and pie spice; pour over baked layer. Bake 20 minutes. Mix pecans, 1/2 cup brown sugar and 2 tablespoons margarine until crumbly; sprinkle over pumpkin filling.


Bake 15 to 20 minutes longer or until filling is set. Cool completely. Serve with Spiced Whipped Cream. Refrigerate any remaining dessert.


High Altitude (3500-6500 ft): Heat oven to 375?.


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