3 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon ground black pepper
3/4 cup white sugar
2 eggs
1 tablespoon vegetable oil
1/2 cup milk
1 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice
1/2 cup butter, melted
1 cup milk
1 cup coarsely chopped pecans
1 (10 ounce) package, frozen whipped topping, thawed
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9-inch pie pans.
In a large bowl, mix flour, baking powder and pepper. Mix in sugar, eggs, oil, milk and vanilla. Mix until well blended. Beat in flour mixture. Pour batter into prepared pans.
Bake in preheated oven for 25 minutes. Remove from oven and cool completely. In a large bowl, combine whipped topping and pecans. Beat until fluffy and spread on top of pie. Cover and refrigerate pie while you prepare all other baking and pie crusts.
Pie crusts should be completely cooled. Serve warm with whipped topping or frost on top and sides of pie.