Best 2 Impossibly Easy Pumpkin Pecan Pie Recipes
When fall arrives, there's nothing quite like the aroma of fresh pumpkin and warm spices filling the air. If you're looking for an effortlessly delicious dessert that screams autumn, look no further than our impossibly easy pumpkin pecan pie. With its creamy, velvety pumpkin filling, crunchy pecan topping, and flaky crust, this pie is sure to become a seasonal favorite. So gather your ingredients, preheat your oven, and get ready to indulge in a taste of autumnal bliss.
Here are our top 2 tried and tested recipes!
IMPOSSIBLY EASY PUMPKIN-PECAN PIE
Why wait for a special occasion when serving homemade pie is this easy and delicious?
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
- In medium bowl, stir pumpkin, Bisquick mix, sugar, milk, butter, 1 1/2 teaspoons pumpkin pie spice, the vanilla and eggs until blended. Stir in chopped pecans. Pour into pie plate.
- Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour.
- Stir whipped topping and 1/4 teaspoon pumpkin pie spice. Garnish pie with topping and pecan halves. Store covered in refrigerator.
Nutrition Facts : Fat 2 1/2, ServingSize 1 Serving, TransFat 0 g
IMPOSSIBLY EASY PUMPKIN-PECAN PIE
Number Of Ingredients 14
Steps:
- 1. Heat oven to 350°. Grease pie plate, 9 x 1 1/4 inches.2. Stir all ingredients except pecans and Spiced Topping until blended. Stir in chopped pecans. Pour into pie plate.3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour. Cut pie into slices. Garnish each serving with Spiced Topping and pecan. Store covered in refrigerator.Spiced Topping1 1/2 cups frozen (thawed) whipped topping1/4 teaspoon pumpkin pie spiceStir ingredients until smooth.HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 375°.NUTRITION FACTS: 1 Serving: Calories 225 (Calories from fat 110) Fat 12g (Saturated 4g) Cholesterol 60mg Sodium 180mg Carbohydrate 26g (Dietary Fiber 2g) Protein 5g % DAILY VALUE: Vitamin A 74% Vitamin C 0% Calcium 12% Iron 6% DIET EXCHANGES: 1 Starch 2 Vegetable 2 FatFrom "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
Tips:
- Use fresh pumpkin: Fresh pumpkin has a more intense flavor than canned pumpkin. If you're using canned pumpkin, be sure to drain it well before using.
- Don't overmix the batter: Overmixing the batter will make the pie tough. Mix just until the ingredients are combined.
- Bake the pie in a preheated oven: This will help the pie to bake evenly.
- Let the pie cool completely before serving: This will allow the filling to set and the flavors to meld.
- Store the pie in the refrigerator for up to 3 days: Cover the pie tightly with plastic wrap or aluminum foil.
Conclusion:
This impossibly easy pumpkin pecan pie is the perfect dessert for any occasion. It's made with simple ingredients and can be easily customized to your liking. Whether you're a pumpkin pie lover or a pecan pie lover, you're sure to enjoy this delicious pie.
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