Impossible Pecan Pie

• Impossible Pecan Pie

• 1 c Bisquick baking mix
• 1/2 c sugar
• 1 ts pumpkin pie spice
• 2 ts vanilla
• 2 eggs
• 1 can (15 oz) pumpkin puree
• 1 can (12 oz) evaporated milk
• 3/4 c pecans, chopped
• .
• Topping:
• 1 1/2 c whipped topping, thawed, or whipped cream
• 1/4 ts pumpkin pie spice or cinnamon, optional

Preparation:

This pumpkin pecan pie makes its own crust.
Heat oven to 350° and grease a 10-inch pie plate. Combine baking mix, sugar, 1 teaspoon pumpkin pie spice, vanilla, eggs, pumpkin puree, and evaporated milk. Stir in pecans. Pour into the prepared pie plate.

Bake for 50 to 55 minutes or until knife inserted near center comes out clean; cool on rack. If desired, blend pumpkin pie spice or cinnamon into the whipped topping or whipped cream. Serve pie with whipped cream. Store pie in refrigerator.

* Diana Rattray

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