Saturday, October 9, 2010
Fall is in the air....
time to break out the recipes that remind us
of the Fall Season. We served this this morning at The Brenham House for dessert.
This recipe is a great change from your pumpkin pie at Thanksgiving
Given to me by a friend from church Debi Meschwitz
1 (15 oz) can pumpkin
1 (8 oz) can evaporated milk
4 tsp. pumpkin spice
1 yellow cake mix
1/2 c butter, melted
1 1/2 c. chopped pecans
Preheat oven to 350 degrees. Mix together the pumpkin, eggs, sugar, milk, and spices. Pour into a greased 9x13 baking dish. Sprinkle the cake mix evenly over the pumpkin mixture. Drizzle the melted butter ad sprinkle with the pecans. Bake for one hour.
I make a homemade caramel sauce to serve with it.