Praline Pumpkin Dessert Makes: 12 servings
1 can (15 ounces) pumpkin (not pumpkin pie mix) 1 can (12 ounces) evaporated milk 3 eggs 1 cup sugar 4 teaspoons pumpkin pie spice 1 box Betty Crocker SuperMoist golden vanilla cake mix 1 1/2 cups chopped pecans or walnuts 3/4 cup butter or margarine, melted Whipped cream, if desired Additional pumpkin pie spice, if desired 1. Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Grease or spray bottom and sides of 13 x 9-inch pan. In medium bowl, beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice with wire whisk until smooth. Pour into pan. 2. Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top. 3. Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes. 4. To serve, cut dessert into 4 rows by 3 rows. Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice. Store covered in refrigerator. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
