1 (15 oz.) can pumpkin
2 eggs
1 c. biscuit mix
1 tbsp. pumpkin pie spice
1 (12 oz.) can evaporated milk
2 tsp. vanilla extract
1/2 c. sugar
3/4 to 1 c. chopped pecans

Grease 9 inch pie plate. Combine all ingredients, except pecans, in blender and blend on high for 2 minutes or until very smooth. Stir in pecans and pour into pie pan. Bake at 350 degrees for 50 to 55 minutes or until set. Cool and spread spiced topping over top and garnish with pecan halves.

Spice Topping: Mix 1/4 teaspoon pumpkin pie spice with 1 1/2 cups whipped topping. Refrigerate any leftovers.