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.
Pumpkin Crisp
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.
3 comments:
Thanks for sharing this recipe. My mother-in-law makes something like this (sounds like the same ingredients, anyway) and it is DELICIOUS! In fact, she made it yesterday too. Yum.
This recipe sounds wonderful!
Thank you for the sweet comment on my blog earlier today. I hope you enjoy the Noel CD, it is definitely my favorite this season.
I make these all the time now and am starting to like it better than pumpkin pie. Oh, so yummy! I'll have to pick up the ingredients when I go to the store again this week ;-)
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