vendredi 29 juillet 2016

Pumpkin Crunch Dessert

Pumpkin Base:

4 eggs
3 cups (not cans) of canned pumpkin-just plain pumpkin, not the spiced canned pumpkin
1 1/2 cups sugar
1 tsp salt
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp gound cloves
3 1/3 cups evaporated milk

Other Ingredients:
1 box of white cake mix
1/2 cup melted butter
1/2 cup chopped walnuts or pecans
Whipped topping to serve with


1-Mix Pumpkin Base ingredients in order given.

2-Spray 9x13" pan with Pam and pour pumpkin mixture in.

3-Sprinkle cake mix evenly over the top. Drizzle melted butter on top. 

Note: It will spill easily, so be careful when you pick up the dish to put in the oven-I learned this the hard way. 

4-Bake at 350 degrees F. for 50 minutes. Sprinkle walnuts over the top, then bake 10 more minutes, 1 hour total.

Don't forget to serve with whipped topping!!! 

Note: when I buy the ingredients for this recipe, 1 large can of pumpkin is enough, and I buy 2 large cans and 1 small can of the evaporated milk.

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