Recipe of The Month
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HARVEST PUMPKIN DESSERT
Since Halloween and Thanksgiving are coming up, I was looking for a new pumpkin recipe I’ve never tried. My husband’s aunt said she’d always carve her jack-o-lantern, use it for a few days, then cut it up and cook it. I prefer to use canned or buy a fresh pumpkin. Harvest Pumpkin Dessert Preparation: Turn oven to 350 and line a 13” x 9” pan with wax paper and spray with nonstick cooking spray. Set aside. 1. In medium bowl combine pumpkin, evaporated milk, pumpkin pie spice, and cinnamon. Stir to combine. Whisk in eggs and vanilla. Set aside. 2. Melt butter in a small bowl. Set aside. 3. Place chopped pecans on a baking sheet and toast in the 350 degree oven until fragrant. Set aside. 4. Pour pumpkin mixture into the prepared pan. Sprinkle cake mix on top of pumpkin mixture. Next, drizzle butter over cake mix layer. Sprinkle with chopped, toasted pecans. Bake for 1 hour at 350 degrees until golden brown. Cool completely and refrigerate overnight. 5. In mixer combine cream cheese, confectioners sugar and vanilla extract. Combine until smooth. Fold in cool whip. Flip the cooled pumpkin dessert onto a serving platter. Frost with creamy topping and refrigerate until cold. Freeze 5 minutes before serving if desired. Cut into squares or slices & serve. Reference: Recipe found on Bing Pumpkin Desert Recipes. It was published November 17, 2008 in “Kevin & Mia’s Blog” online. |
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