Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| \N \N | -----patti - vdrj67a----- |
| 15 ounces | Pumpkin |
| 12 ounces | Evaporated milk |
| 2 \N | Eggs |
| 2 teaspoons | Vanilla |
| 1 cup | Bisquick |
| ½ cup | Sugar |
| 1 tablespoon | Pumpkin pie spice |
| ¾ cup | Pecans; chopped ---spiced topping----- |
| 1½ cup | Cool whip; thawed |
| ¼ teaspoon | Pumpkin pie spice |
Heat oven to 350~. Grease 10" pie plate. Beat all ingredients except pecans and topping, until smooth, 1 minute in blender or 2 minutes by hand; stir in pecans. Pour into pie plate. Bake 50-55 minutes or until knife inserted in center comes out clean. Mix the Cool whip well with the pie spice; spread over pie. Garnish with additional pecans if desired.