One of my favorite desserts growing up was Pumpkin Something. Pumpkin what? Yes, it was called Pumpkin Something. I recently made it for the first time since I've been married. My husband fell even more in love with me!
Duncan Hines has a recipe for Pumpkin Pie Crunch, which is pretty similar to my mom's Pumpkin Something (minus the pecans). If you're looking for something a little sweeter than pumpkin pie on Thanksgiving, give this a try. I promise it will be a hit!
Pumpkin Pie Crunch/Pumpkin Something
Ingredients:
1 16oz. can pumpkin puree
1 12 oz. can evaporated milk
3 large eggs
1-1/2 cups sugar
4 tsp. pumpkin pie spice
1 tsp. salt
1 box Duncan Hines yellow cake mix
1 cup butter or margarine
1 cup chopped pecans (optional)
1 16oz. can pumpkin puree
1 12 oz. can evaporated milk
3 large eggs
1-1/2 cups sugar
4 tsp. pumpkin pie spice
1 tsp. salt
1 box Duncan Hines yellow cake mix
1 cup butter or margarine
1 cup chopped pecans (optional)
Instructions:
1. Preheat oven to 350 degrees. Grease bottom of 13x9 pan.
2. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt in large bowl. Stir until well blended. Pour into pan. Sprinkles dry cake mix evenly over pumpkin mixture. Drizzle with melted butter.
3. Bake at 350 degrees for 50-55 minutes. Cool completely. Top with whipped cream (optional). Refrigerate leftovers, if any.
1. Preheat oven to 350 degrees. Grease bottom of 13x9 pan.
2. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt in large bowl. Stir until well blended. Pour into pan. Sprinkles dry cake mix evenly over pumpkin mixture. Drizzle with melted butter.
3. Bake at 350 degrees for 50-55 minutes. Cool completely. Top with whipped cream (optional). Refrigerate leftovers, if any.
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