Make-Ahead Pumpkin-Cream Cheese Pancake Bake
Pancakes
2 cups Original Bisquick(tm) mix
1 teaspoon pumpkin pie spice
2/3 cup milk
2 eggs
1/2 cup canned pumpkin (not pumpkin pie mix)
1 teaspoon vanilla
Filling
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
Topping
1/2 cup Gold Medal(tm) all-purpose flour
1/4 cup packed brown sugar
1/2 teaspoon pumpkin pie spice
1/4 cup cold butter, cut into cubes
1. In large bowl, mix Bisquick(tm) 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.
2. 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.
3. 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.
4. 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.
5. Heat oven to 350°F. Remove baking dish from refrigerator.
6. 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.
7. Bake about 1 hour or until topping is golden and filling is set. If topping browns too quickly, cover with foil.
8. Let stand 15 minutes before serving.
8 servings
Can be prepared the night before. The next morning, cover with topping, and bake.
If desired, make your own Pumpkin Pie Spice