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I made this recipe for a pre-holiday 'gathering'. It turned out much better than the pumpkin fudge.

You can find the original recipe at the Betty Crocker website. I've made some slight variations.

Enjoy!

Pumpkin-Spice Dessert

Crust

1 cup Low-fat Bisquick® mix

1/2 cup quick-cooking oats

1/2 cup packed brown sugar

1/4 cup firm margarine

Filling

1 can (15 oz) pumpkin (not pumpkin pie mix)

1 can (12 oz) fat-free evaporated milk

2/3 egg substitute

3/4 cup granulated sugar

1/2 teaspoon salt

2 teaspoons pumpkin pie spice

1/2 cup chopped pecans

1/2 cup packed brown sugar

2 tablespoons firm margarine

1. Heat oven to 350°F. In medium bowl, mix all crust ingredients until crumbly. Press in ungreased 13x9-inch pan. Bake 10 minutes; cool slightly.

2. In large bowl, beat pumpkin, milk, egg substitute, granulated sugar, salt and pie spice until smooth. Pour over partially baked crust. Bake 20 minutes. In small bowl, mix pecans, 1/2 cup brown sugar and 2 tablespoons margarine until crumbly; sprinkle over pumpkin filling.

3. Bake 15 to 20 minutes longer or until filling is set. Cool completely.

4. Store in refrigerator.