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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