Ingredients
2
cups Original Bisquick™ mix
1
teaspoon pumpkin pie spice
2/3
cup milk
2
eggs
1/2
cup canned pumpkin (not pumpkin pie mix)
1
teaspoon vanilla
4
oz cream cheese, softened
6
eggs
1 1/2
cups milk
1
cup heavy whipping cream
1/2
cup granulated sugar
1
tablespoon vanilla
1/2
cup Gold Medal™ all-purpose flour
1/4
cup packed brown sugar
1/2
teaspoon pumpkin pie spice
1/4
cup cold butter, cut into cubes
Preparation
In large bowl, mix Bisquick™ mix and 1 teaspoon pumpkin pie spice. In medium bowl, mix 2/3 cup milk, 2 eggs, pumpkin and 1 teaspoon vanilla. Add to dry ingredients in large bowl, and stir until just combined.
Heat skillet over medium heat; grease if necessary. Pour batter by 1/3 cupfuls into skillet. Cook until edges appear dry, about 2 minutes, then turn and cook 1 minute. Repeat with remaining batter; let pancakes cool completely.
Grease 13x9-inch (3-quart) baking dish with butter or cooking spray. Spread each pancake with cream cheese, then cut in half and place cut side down into baking dish.
In large bowl, beat 6 eggs, 1 1/2 cups milk, the cream, granulated sugar and 1 tablespoon vanilla. Pour over pancakes. Cover with plastic wrap; refrigerate at least 2 hours but no longer than 8 hours.
Heat oven to 350°F. Remove baking dish from refrigerator.
In small bowl, mix flour, brown sugar and 1/2 teaspoon pumpkin pie spice. Cut in butter with pastry blender until the size of small peas. Sprinkle on top of pancakes in baking dish.
Bake about 1 hour or until topping is golden and filling is set. If topping browns too quickly, cover with foil.
Let stand 15 minutes before serving.
