Ms. Stacey is a first time winner of our 16th Annual Thanksgiving Feast Best Dessert! This is a light and VERY TASTY pumpkin treat, sure to satisfy the pickiest pallets.
WHAT YOU NEED:
1 can of pumpkin (14 - 15 oz)
1 large can of evaporated milk
1 1/2 cup sugar
2 tsp. pumpkin pie spice
1 tsp. salt
4 eggs
1 box yellow cake mix
1 .2 cups of chopped pecans
2 sticks of margarine
1. Beat together the first 6ingredients and pour into a 13X9 greased pan.
2. Sprinkle dry, yellow cake mix evenly over the mixture in pan.
3. Add chopped pecans over cake mix.
4. Thinkly slice the margarine and place on top of the pecans.
5. Bake at 350 for 45 - 50 minutes.
6. Serve slightly warn with whipped topping (optional)
Recipe from: The Bluebonnet Cafe - Old Town Spring 281-288-4882
WHAT YOU NEED:
1 can of pumpkin (14 - 15 oz)
1 large can of evaporated milk
1 1/2 cup sugar
2 tsp. pumpkin pie spice
1 tsp. salt
4 eggs
1 box yellow cake mix
1 .2 cups of chopped pecans
2 sticks of margarine
1. Beat together the first 6ingredients and pour into a 13X9 greased pan.
2. Sprinkle dry, yellow cake mix evenly over the mixture in pan.
3. Add chopped pecans over cake mix.
4. Thinkly slice the margarine and place on top of the pecans.
5. Bake at 350 for 45 - 50 minutes.
6. Serve slightly warn with whipped topping (optional)
Recipe from: The Bluebonnet Cafe - Old Town Spring 281-288-4882
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