While visiting one of my dearest friends last year, her mom made us the most amazing dessert EVER, Pumpkin Crunch. If I had to choose a last meal, it would be this, with a side of this and this as dessert with a scoop of vanilla ice cream. It's that good...
I'm chomping at the bit for a reason to make this... Wait, it's Thursday, right? Thursday is as good of a reason as any to me! And if I could actually muster up enough energy to get off the couch (this cold is kicking my butt), I might actually make it.
Anyway, without further ado, here is the recipe...
Pumpkin Crunch
1 Can (16oz) Solid Packed Pumpkin
1 Can (12oz) Evaporated Milk
3 Eggs
1 1/2 Cup Sugar
1 Tsp Cinnamon
1/2 Tsp. Salt
1/2 Cup Chopped Pecans
1 Cup Melted Butter
Vanilla Ice Cream
Preheat oven to 350. Grease the bottom of a 9×13 inch pan. Combine pumpkin, milk, eggs, sugar, cinnamon and salt in a bowl. Pour into 9×13 pan. Sprinkle dry cake mix over pumpkin mixture. Drizzle the melted butter over the top. Top with pecans. Bake at 350 for 50-55 minutes. For best results, serve warm with a scoop of vanilla ice cream.
Oh my word, my mouth is watering just thinking about it... Enjoy!
Happy baking!
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