Monday, November 24, 2008
Not Crazy About Crust
I've never been a big fan of crust (making it or eating it), therefore pumpkin pie is only the pumpkin filling for me. Last week I found a recipe long hidden in my recipe box. I think it came from one of my old church cookbooks because it's name is....The GREAT Pumpkin Dessert! How original :) I made this for my small group but with the disclaimer "I'm really not sure how this will all turn out." Lucky for me, the group is OK with experimental desserts. It was so much better than pumpkin pie because, instead of a crust, it had a crunchy and sweet topping. And did I mention that it is very, very easy?? Bonus!
THE GREAT PUMPKIN DESSERT
One can pumpkin (15 oz)
One can sweetened condensed milk
3 tsp pumpkin pie spice
One yellow cake mix
1 stick butter, melted
In a medium mixing bowl, combine pumpkin, condensed milk, eggs, and spice until smooth. Pour into 9" x 13" dish. Dump yellow cake mix (dry) on top of the pumpkin mixture. Pour butter as evenly as possible over the top. Bake at 350°F for one hour or until knife inserted into center comes out clean.
P.S. The picture is of some pumpkin cupcakes that I had made for Emma's kindergarten class.