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Pumpkin-Spice Dessert 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.

Prep Time: 15 Mins | Total Time: 1 Hr 5 Mins | Makes: 12

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Ingredients:

Crust:
1 cup (250 mL) BISQUICK* mix
1/2 cup (125 mL) quick-cooking oats
1/2 cup (125 mL) packed brown sugar
1/4 cup (50 mL) firm butter or margarine
Filling:
1 can (14oz/398mL) pumpkin puree (not pumpkin pie filling)
1 can (370 mL) evaporated milk
2 eggs
3/4 cup (175 mL) granulated sugar
1/2 tsp (2 mL) salt
2 tsp (10 mL) pumpkin pie spice
1/2 cup (125 mL) chopped pecans
1/2 cup (125 mL) packed brown sugar
2 tbsp (25 mL) firm butter or margarine
Spiced Whipped Cream:
1 cup (250 mL) whipping cream
1 tbsp (15 mL) granulated sugar
1 tsp (5 mL) grated orange peel
1/2 tsp (1 mL) ground cinnamon

Method:

Heat oven to 350°F (180°C) for shiny metal pan or 325°F (160°C). In medium bowl, mix all crust ingredients until crumbly.
Press in ungreased 9x13-inch (23x33 cm) rectangular 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 (125 mL) brown sugar and 2 tbsp (25 mL) 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 granulated sugar, orange peel and cinnamon until stiff peaks form. Serve dessert topped with whipped cream. Store in refrigerator.

Tip: Feel like skipping the whipping? Stir grated orange peel and cinnamon into 2 cups (500 mL) of frozen (thawed) whipped topping instead of beating the whipping cream.

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Recipe Notes

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1 Serving: Calories 375 ; ( Calories from Fat 170 ); Total Fat 19 g ( Saturated Fat 7 g ); Cholesterol 60 mg;Sodium 400 mg;Total Carbohydrate 47 g ( Dietary Fiber 2 g ); Protein 6 g Percent Daily Value* : Vitamin A 100 %; Vitamin C 2 %; Calcium 14 %; Iron 8 %

*Percent Daily Values are based on a 2,000 calorie diet.

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