Sunday, November 7, 2010

Pumpkin Dessert

Last weekend was Halloween and I felt like I was baking all weekend. Probably because I was. But no complaints here. Last Friday Brian and I went to a couples Halloween party and I had to bring a dessert. I knew it would be something pumpkin, tis the season, but I wasn't sure which one until my mom reminded me of the Muncy School pumpkin dessert. Muncy is my mom's school and a teacher at her school, Cindy, gets requests to make it each year. My mom got the recipe and made this for us a few times and I loved it. I already had the recipe, but I hadn't made it myself yet. This is one of those pumpkin desserts that is more like pumpkin pie, not like cakes or cookies. It has a crust made with a cake mix, a crunchy topping and in between is pure pumpkin bliss. I got tons of complements on this dessert. We like it super cold straight from the fridge, and I think a little whipped cream would send this already delicious dessert over the top. I had some left over after the Friday night party and I wanted to serve it up for my dinner guests on Sunday, but I didn't want to put out a half eaten pan of dessert. So I cut pieces and put them in cupcake liners and put them on a cake plate. That worked out great. It was a super easy way to cut it up before hand and make it presentable. Add this one to your recipes under pumpkin desserts, for sure!

Pumpkin Dessert

1 yellow cake mix
1 cube cold butter
29 oz can pumpkin
12 oz evaporated milk
3 eggs
1 cup brown sugar
1/2 cup white sugar
1/2 tsp ginger
1 tsp cinnamon
1/2 tsp cloves
1/4 cup sugar
chopped walnuts (or nut of choice)

Cut cold butter into yellow cake mix with pastry cutter or knives. Save out one cup. Press remaining mix into the bottom of a 9 x 13 pan.

can of pumpkin
evaporated milk

In a new bowl mix:
brown sugar
1/2 cup white sugar
(or 2 tsp of pumpkin spice)

Mix pumpkin mixture with sugars and pour over crust.

Take 1/4 cup sugar and mix it with the 1 cup of reserved cake mix. Sprinkle over top. Sprinkle about 1 cup chopped nuts over top.

Bake at 350 for 50 minutes.

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