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Pumpkin-Spice Dessert

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Serves 12 | Prep Time 15 | Cook Time 25 to 40

Why I Love This Recipe

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. I can almost smell it now!

Simplify: Feel like skipping the whipping? Stir grated orange peel and cinnamon into 2 cups of frozen (thawed) whipped topping instead of beating the whipping cream.

Special Touch: Warm caramel topping and a sprinkle of toasted pecans make an over-the-top garnish for this flavor-packed treat.

Ingredients You'll Need

1 cup Original Bisquick® mix
1/2 cup quick-cooking oats
1/2 cup packed brown sugar
1/4 cup firm butter or margarine

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


Heat oven to 350°F.

In medium bowl, mix all crust ingredients until crumbly.

Press in ungreased 13x9-inch pan. Bake 10 minutes; cool slightly.

In 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.

Bake 15 to 20 minutes longer or until filling is set.

Cool completely.

In 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.

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