Pumpkin-Spice Dessert Recipe

Name: Pumpkin-Spice Dessert
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup original Bisquick baking mix; ½ cup quick-cooking oats; ½ cup packed brown sugar; ¼ cup firm butter or ¼ cup margarine; 1 (15 ounce) can pumpkin puree (not pumpkin pie mix); 1 (12 ounce) can evaporated milk; 2 eggs; ¾ cup granulated sugar; ½ teaspoon salt; 2 teaspoons pumpkin pie spice; ½ cup chopped pecans; ½ cup packed brown sugar; 2 tablespoons firm butter or 2 tablespoons margarine; spiced whipped cream; 1 cup whipping cream; 1 tablespoon sugar; 1 teaspoon grated orange peel; ½ teaspoon ground cinnamon

Servings: persons

1 cup original Bisquick baking mix
½ cup quick-cooking oats
½ cup packed brown sugar
¼ cup firm butter or ¼ cup margarine
1 (15 ounce) can pumpkin puree (not pumpkin pie mix)
1 (12 ounce) can evaporated milk
2 eggs
¾ cup granulated sugar
½ teaspoon salt
2 teaspoons pumpkin pie spice
½ cup chopped pecans
½ cup packed brown sugar
2 tablespoons firm butter or 2 tablespoons margarine
spiced whipped cream
1 cup whipping cream
1 tablespoon sugar
1 teaspoon grated orange peel
½ teaspoon ground cinnamon

1
Heat oven to 350F In medium bowl, mix all crust ingredients until crumbly.
2
Press in ungreased 13x9-inch pan.
3
Bake 10 minutes; cool slightly.
4
2.
5
In large bowl, beat pumpkin, milk, eggs, granulated sugar, salt and pie spice until smooth.
6
Pour over partially baked crust.
7
Bake 20 minutes.
8
In small bowl, mix pecans, 1/2 cup brown sugar and 2 tablespoons butter until crumbly; sprinkle over pumpkin filling.
9
3.
10
Bake 15 to 20 minutes longer or until filling is set.
11
Cool completely.
12
4.
13
In chilled small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
14
Beat in sugar, orange peel and cinnamon until stiff peaks form.
15
Serve dessert topped with whipped cream.
16
Store in refrigerator.

953

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup original Bisquick baking mix, ½ cup quick-cooking oats, ½ cup packed brown sugar, ¼ cup firm butter or ¼ cup margarine, and more.

Yes, Pumpkin-Spice Dessert falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin-Spice Dessert

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions