praline pumpkin dessert
Got this recipe from my little sister who got it from our Grandma. This is an excellent dessert, it's like pumpkin pie with a layer of delicious. You can find L's original post here. My version is as posted on this blog. Enjoy!
Ingredients:
1 can (398mL/14oz) pure pumpkin
1 can (370mL/12oz) evaporated milk
3 eggs
1 cup granulated sugar
5 tsp cinnamon
1/8 tsp nutmeg
1 box golden or butter pecan cake mix
2 cups chopped pecans or walnuts
3/4 cup butter or margarine
Directions:
1. Preheat oven to 350°F (325°F for dark or non-stick pan). Grease or spray bottom and sides of a 13”x9” pan.
2. Toast nuts in a toaster oven for 7 minutes. Toasting them in the oven on the broil setting works too but watch the nuts carefully.
3. In a medium bowl, beat pumpkin, milk, eggs, sugar, cinnamon and nutmeg with wire whisk until smooth. Pour into pan.
4. Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans or walnuts. Pour melted butter evenly over top.
5. Bake for 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes.
6. Serve warm or chilled with a dollop of whipped cream and dusting of cinnamon. I find that this dessert tastes best at room temperature. I don't bother putting the pan in the fridge and it has been fine. True it doesn't last long enough to be able to really tell if it makes a difference.
Try this for your Thanksgiving dinner! You won't be disappointed.
Ingredients:
1 can (398mL/14oz) pure pumpkin
1 can (370mL/12oz) evaporated milk
3 eggs
1 cup granulated sugar
5 tsp cinnamon
1/8 tsp nutmeg
1 box golden or butter pecan cake mix
2 cups chopped pecans or walnuts
3/4 cup butter or margarine
Directions:
1. Preheat oven to 350°F (325°F for dark or non-stick pan). Grease or spray bottom and sides of a 13”x9” pan.
2. Toast nuts in a toaster oven for 7 minutes. Toasting them in the oven on the broil setting works too but watch the nuts carefully.
3. In a medium bowl, beat pumpkin, milk, eggs, sugar, cinnamon and nutmeg with wire whisk until smooth. Pour into pan.
4. Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans or walnuts. Pour melted butter evenly over top.
5. Bake for 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes.
6. Serve warm or chilled with a dollop of whipped cream and dusting of cinnamon. I find that this dessert tastes best at room temperature. I don't bother putting the pan in the fridge and it has been fine. True it doesn't last long enough to be able to really tell if it makes a difference.
Try this for your Thanksgiving dinner! You won't be disappointed.