No matter how hard I try to stay away from the Christmas goodies, I find a way to be in a situation where I have to eat (and, I'll admit, enjoy) all manner of Christmas baking products. This time a close friend was reminscing with me about her mother's cookie exchanges, and we decided what a great idea. Since she is truly the best hostess in the world, she offered to hold the party and make quiche for luncheon, along with her yummy salad with spinach and strawberries in it. What she failed to mention was that she was also going to make the absolutely best pumpkin dessert I've ever eaten.
And, yes, I did eat a generous serving after taking one sample bite, then I asked for the recipe.
All you do is take a can of pumpkin (29 ounces, not mix) and pour it into a mixing bowl. Then add 1 tsp cinnamon, 1/2 tsp cloves, 3/4 tsp salt, 1 cup sugar (she said some people add 1-1/2 cups of sugar), 3 eggs and a 12-oz can evaporated milk. Mix it well so all the ingredients blend, then pour it into a 9 X 13" casserole dish.
Next, mix together 1 pkg dry yellow cake mix (with pudding works well), 1 cup chopped pecans (or walnuts, if that's what's in the pantry). Spread this dry crumbly mixture evenly over the pumpkin mixture in the casserole dish.
Finally, melt a cube of butter and pour it evenly over the dry cake mixture.
Bake in a 350 oven for about 45-55 minutes (until a knife inserted into the dessert comes out clean).
Cool, then refrigerate until serving with generous heaps of whipped cream.
It is hard to believe how good this dessert is AND how much better than a plain ole punkin' pie it is!!!
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