|Frozen raspberries||10 Ounce (Thawed)|
|Sugar||1⁄4 Cup (4 tbs)|
|Pumpkin pie spice||1 Teaspoon|
|Biscuit mix||1⁄2 Cup (8 tbs)|
|Sour cream/Yogurt||3 Tablespoon|
Combine raspberries, sugar, cornstarch, and pumpkin pie spice in 1-quart micro proof casserole.
Cover with casserole lid and cook on HI, 4 to 5 minutes, or until thickened, stirring once.
Stir and set aside.
Stir together biscuit mix, sugar, sour cream, and egg yolk.
Spoon batter over fruit mixture around outside edge of casserole.
Cook on HI, 3 1/2 to 4 minutes, or until set.