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.
Pumpkin-Spice Dessert
- Prep Time 15 min
- Total 1 hr 5 min
- Servings 12
- Ingredients 17
Ingredients
Crust
- 1 cup Original Bisquick™ mix
- 1/2 cup quick-cooking oats
- 1/2 cup packed brown sugar
- 1/4 cup firm butter or margarine
Filling
- 1 can (15 oz) pumpkin (not pumpkin pie mix)
- 1 can (12 oz) 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 butter or margarine
Spiced Whipped Cream
- 1 cup whipping cream
- 1 tablespoon sugar
- 1 teaspoon grated orange peel
- 1/2 teaspoon ground cinnamon
Instructions
-
Step1Heat oven to 350°F. In medium bowl, mix all crust ingredients until crumbly. Press in ungreased 13x9-inch pan. Bake 10 minutes; cool slightly.
-
Step2In large bowl, beat pumpkin, milk, eggs, granulated sugar, salt and pie spice until smooth. Pour over partially baked crust. Bake 20 minutes. In small bowl, mix pecans, 1/2 cup brown sugar and 2 tablespoons butter until crumbly; sprinkle over pumpkin filling.
-
Step3Bake 15 to 20 minutes longer or until filling is set. Cool completely.
-
Step4In chilled small bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Beat in sugar, orange peel and cinnamon until stiff peaks form. Serve dessert topped with whipped cream. Store in refrigerator.
Nutrition
375
Calories
19 g
Total Fat
6 g
Protein
47 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 375
- Calories from Fat
- 170
- Total Fat
- 19 g
- Saturated Fat
- 7 g
- Cholesterol
- 60 mg
- Sodium
- 400 mg
- Potassium
- 300 mg
- Total Carbohydrate
- 47 g
- Dietary Fiber
- 2 g
- Protein
- 6 g
% Daily Value*:
- Vitamin A
- 100%
- 100%
- Vitamin C
- 2%
- 2%
- Calcium
- 14%
- 14%
- Iron
- 8%
- 8%
Exchanges:
Tips from the Betty Crocker Kitchens
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