1 C Bisquick baking mix
1/2 C sugar
1 T pumpkin pie spice
2 t vanilla
2 eggs
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.
8 servings

Spiced Toppings
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

[Faith]

Yummy!