1 can (15 oz.) pumpkin (not pumpkin pie mix)
1 package (8 oz.) cream cheese, cut into 16 pieces, softened
1/4 teaspoon vanilla
3/4 cup sugar
1/2 cup bisquick mix
1 1/2 teaspoons pumpkin pie spice or use 3/4 teaspoon each ground cinnamon and nutmeg
1 cup caramel topping if desired
pecan halves optional
Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
In blender, place all ingredients except caramel topping and pecan halves. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes.) Pour into pie plate.
Bake about 45 minutes or just until puffed and center is dry (do not over bake). Cool completely, about 1 hour. Refrigerate at least 3 hours until chilled. Drizzle servings with caramel topping; garnish with pecan halves. Store covered in refrigerator