Thanksgiving is over and the leftovers are mostly gone. One of the best things about cooking at home for Thanksgiving is having plenty of leftovers. Jim was adamant about my making lots and lots of gravy. Making gravy isn't one of my strong suits, but with the help of an article from the local newspaper, I managed a pretty passable gravy - and lots of it.
Although the entire meal was pretty good, (Don't break your arm, patting yourself, Pam), I think the hit might have been the "pumpkin crisp". I thought I'd share the recipe with you, my blogger friends.
1 29 oz. can pumpkin
1 can evaporated milk
3 eggs (beaten)
1 cup sugar
1 tsp. salt
1 tsp. cinnamon
1 tsp. vanilla
1 box of cake mix ( I used spice, but yellow and gingerbread can also be used).
3/4 cup melted butter (or margarine)
1 c. toasted pecans
Preheat oven to 350 degrees
Mix first seven ingredients well, pour into a greased 9x13 cake pan. Sprinkle dry cake mix over the top and evenly drizzle with melted butter. Top with pecans. Bake at 350 degrees for an hour.
I really like pumpkin pie, but this was a nice treat.