A few weekends ago Mr. E. and I participated in our first progressive dinner (i.e. there are five courses and each one is served at a different house) and it was a success! Our course for the evening was the dessert--probably my favorite part of the meal. The theme was "Autumn" and we went with a pumpkin dessert with a kick. It was a big hit!
Molly's Pumpkin Crunch
Ingredients:
24 oz can pureed pumpkin
1 12 oz. can evaporated milk
1 box yellow cake mix
3 eggs
1 stick melted butter
1.5 cups sugar
4 tsp pumpkin pie spice (3 tsp cinnamon, 1 tsp nutmeg)
1/2 tsp salt
1 cup chopped pecans
1 cup heavy whipping cream
1 T powdered sugar
1 T vanilla
To Do:
1. Preheat oven to 350 and grease bottom of 9x13 pan.
2. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, salt and pour into pan.
3. Sprinkle dry cake mix evenly over pumpkin mixture and top with pecans and the melted butter.
4.Bake for 50-55 minutes or until golden. Cool completely in refrigerator.
5. Mix up homemade whipped cream--combine the heavy cream, vanilla and powdered sugar and beat until thick whipped cream like consistency. Do not overmix or it will turn into butter.
6. Serve each piece with a generous dollop of whipped cream!
Posts
