There are a plenthora of pumpkin recipes out there this time of year. But just because something has pumpkin in it, doesn't automatically equal deliciousness. I don't care for those pumkpin blob cookies. And a couple weeks ago I tried a Martha recipe for pumpkin muffins- AWful. (Sorry Maya's preschool class.) But THIS one is a keeper. It is a cross between a crumbley cake and pumpkin pie. So so good.
Pumpkin Dessert
1 yellow cake mix (reserve 1 C.)
1/2 C. soft butter
1 egg, beaten
1 (15 oz.) can pumpkin
2/3 C. canned milk (not sweetened condensed)
2 eggs, beaten
1 tsp. cinnamon
1/2 C. brown sugar
1 tsp. nutmeg
1 C. reserved cake mix
1/4 C. soft butter
1/2 C. white sugar
1/2 tsp. cinnamon
chopped nuts (if you must)
Mix butter, cake mix, and egg to make crust. Spread in lightly greased 9 by 13 baking dish. Mix pumpkin, canned milk, 2 eggs, cinnamon, brown sugar, and nutmeg together to make filling and pour over crust. Mix remaining ingredients together to make topping. Mix only til crumbly. Sprinkle over filling. Bake at 350 for 45 minutes. Serve warm, and with good vanilla ice cream.
2 comments:
Is the canned milk evaporated milk?? Thanks!! Your recipes are dynamite!!
yes- canned milk=evaporated milk. I have to double check myself every time.
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