Thursday, December 3, 2015

Pumpkin Crunch Dessert

You make the pumpkin custard part of the dessert by mixing together:
(1 Large can pumpkin, 3 eggs, 1 C sugar, 1 can (12 oz) evaporated milk, 1 tsp pumpkin pie spice)
Pour into a greased 9x13 baking pan lined with foil.
Top it with a yellow cake mix (dry) that you add 1 tsp pumpkin pie spice to, 1 cup chopped pecans &/or walnuts, (I use a combination of both and use about 3/4 C each for a total of about 1 1/2 C) then drizzle with 1 cup melted butter.
Bake at 350* for 60 minutes. Cool completely (overnight is best)
Invert onto a platter so the streusel "top" is the crust; remove foil; cut into squares and serve with whipped cream!!! yum-E!!!  ** If there are nut allergies - use granola or oats in place of the nuts. :)

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