I love myself a good traditional Thanksgiving feast. BUT, I like a little variety, too. Last year we experimented with a new yummy salad & this year I'm venturing into the uncharted pumpkin dessert world with this recipe. Last week at our RS Iron Chef night, Pat B. brought a sampling of this pumpkin delicacy. Needless to say, I hunted Pat down this week in full pursuit of her recipe.So, if you're a little tired of pumpkin pie--I offer Pat's Pumpkin Pie Pleasure as a delightful alternative. (the picture above is NOT true to size OR recipe--I just grabbed a photo of a random pumpkin dessert with the thought that I could replace it later with the real thing).
Preheat oven to 350. Line a 9x13 pan with waxed paper.
Mix together and pour into waxed pan:
1 large can pumpkin
1 large can evaporated milk
1 cup sugar
3 eggs
1/4 tsp cinnamon
Pour 1 box yellow cake mix over the pumpkin mixture and sprinkle 1 cup chopped walnuts over cake mix. Spoon 2 cubes melted butter of margarine over nuts evenly. Bake 50 to 60 minutes. Cool 30 minutes. Invert and peel off wax paper. Mix together 1 (8oz) cream cheese, 1/2 cup powdered sugar and 3/4 cup Cool Whip. Frost cake while warm, then refrigerate. Best served cold. Will keep well.
1 comment:
Hi, my name is Anne Powell. I'm a friend of Tammi Law. She told me about your blog, and I've really enjoyed it! If you have a few minutes, would you tell me how your RS Iron Chef activity went (byuanne@hotmail.com). I do enrichment right now and am always looking for new ideas. Thanks!
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