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Post by jewels on Nov 28, 2008 22:56:34 GMT -5
Pumpkin Crisp
15 oz. canned pumpkin
1 tsp. pumpkin pie spice
12 oz. can evaporated milk
1 cup brown sugar
3 eggs
1 pkg. Yellow cake mix
3/4 cup margarine
1 cup chopped nuts
Mix first 5 ingredients. Pour into a buttered 9x13
pan. Sprinkle DRY
cake mix over top of mixture. Melt margarine and
drizzle on top of cake
mix. Sprinkle on nuts.
Bake at 350 degrees for 1 hour. Serve warm or cold.
Top with ice cream or whipped cream.
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Post by Linda on Nov 29, 2008 0:15:33 GMT -5
Wow, that looks good. I think I can adopt it to low carb by using brown sugar  splenda and substituting a low carb bake mix for the yellow cake mix. |
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nancy
New Member
Posts: 4
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Post by nancy on Nov 29, 2008 15:33:21 GMT -5
I bought all the ingredients today. I'm going to try this tomorrow for company. It sounds so good.
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Post by jewels on Nov 29, 2008 17:21:04 GMT -5
It was wonderful Nancy. Let me know how you like it.
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Post by larrynz on Nov 29, 2008 20:22:15 GMT -5
I don't think we have pumpkin in cans, what is it like? A paste, powder or what? What is in pumpkin pie spice? I just put some seed in.  |
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Post by larrynz on Nov 29, 2008 20:30:59 GMT -5
Found part of the answer
1/2 tsp ground cinnamon + 1/4 tsp ground ginger + 1/8 tsp ground allspice + 1/8 tsp ground nutmeg = 1 tsp pumpkin pie spice
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Post by jewels on Nov 29, 2008 22:04:34 GMT -5
pumpkin in cans is just that. Pumpkin. Not watery though.
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Post by Linda on Nov 29, 2008 22:08:39 GMT -5
Yes Larry, canned pumpkin is great. We find it in the baking aisle of the grocery shops. Here is a popular canned pumpkin here and the site has some good recipes. www.verybestbaking.com/products/libbys/ |
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Post by begete on Nov 30, 2008 2:19:30 GMT -5
Wow - I think I am going to make this for my book club in 2 weeks.
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Deleted
Deleted Member
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Post by Deleted on Nov 30, 2008 21:30:44 GMT -5
I just put the reduced sugar Pillsbury Yellow Cake Mix on my shopping list too, lol. And I will use the Sugar Twin Brown Sugar that comes in a box. Seems like a good cake for alot of people!!
Doris
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Post by Linda on Nov 30, 2008 21:42:22 GMT -5
Great idea,Doris. I didn't know they made a reduced sugar cake mix. Haven't been down that aisle in years. ;D
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Post by begete on Dec 1, 2008 18:27:31 GMT -5
Question: Has anyone either assembled this in advance and frozen it or baked it and then frozen it?
or another, similar recipe?
If so, how did it work out? Did you defrost and bake? or defrost and reheat?
I have a lot of pot lucks, etc. over the next several weeks and this sounds really good, but I would like to make it in advance.
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Post by jewels on Dec 1, 2008 18:59:17 GMT -5
I haven't frozen it yet. I bake it and am sure it would hold for 4 or 5 days. It's so easy to put together and bake do you have to make it up ahead?
Pumpkin pie freezes so I guess you can try it.
I made mine in a smaller pan. Watch the edges and cover if browning too much. Still cooked in an hour.
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Post by bigsky on Oct 23, 2009 21:16:45 GMT -5
Never heard of the reduced sugar cake mix! Interesting-wonder how many carbs are in??  |
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