Tuesday, November 20, 2007

Pumpkin Delight

This is a nice, but very rich, alternative to pumpkin pie. It is a little like a pumpkin pudding with a buttery crust on top. I think it is absolutely delicious. My 2 year old loves it, too. She calls it "Punk."

Pumpkin Delight

Beat together:

5 eggs
1 cup sugar
1 14 ounce can sweetened condensed milk
1 29 ounce can pumpkin
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg

Pour the mixture into a greased 9 x 13 inch glass baking dish.

Sprinkle over the top:

1 standard sized yellow cake mix (butter flavor is REALLY good)

Thinly sliver 2 sticks of butter and lay on top of the cake mix.

Sprinkle over the butter 1/2 to 3/4 cup chopped pecans (optional, I don't).

Bake at 300 F for 1-1 1/2 hours until set (no butter pooling on top) and crust is a nice dark golden color.

Serve with whipped cream if desired.

Warm regards,

Shannon

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