We pride ourselves on having the friendliest
and most welcoming forums for moms and moms to be! Please take a moment
for free so you can be a part of our growing community of mothers.
If you have any problems registering please drop an email to firstname.lastname@example.org.
Our community is moderated by our moderation team so you won't see spam or offensive messages posted on our forums. Each of our message boards is hosted by JustMommies hosts, whose names are listed at the top each board. We hope you find our message boards friendly, helpful, and fun to be on!
1 C Bisquick baking mix
1/2 C sugar
1 T pumpkin pie spice
2 t vanilla
1 can (15oz) pumpkin
1 can (12oz) evaporated milk
3/4 C chopped pecans
Spiced Topping (see below)
Heat oven to 350*. Grease pie plate, 10x1 1/2 inches. Stir all ingredients except pecans and spiced topping until blended. Stir in pecans, pour into pie plate.
Black uncovered 50-55mins or until knife inserted in center comes out clean; cool. Serve w/ spiced topped. Cover & refrigerate remaining pie.
1 1/2 C frozen (thawed) whipped topping
1/4 t pumpkin pie spice
Mix ingredients until smooth.
**I have made this with real pumpkin, double the amts of real pumpkin puree to 30 oz (4C). I also place pecan halves around the edge of the pie when it's halfway done (and mostly set so the pecans don't sink) to make it pretty