One of my favorite things about the coming season is all the pumpkin desserts. Mike's sister, Kate, provided me with my new favorite recipe. It turned out perfectly. Next time I think I will try baking and serving it in little custard bowls. And "next time" will probably be today.
Pumpkin Tart
Filling
1 big can of pumpkin
1/4 tsp cloves
1 tsp salt
1 tsp cinnamon
1 can evaporated milk
1 cup sugar
4 eggs
Topping
1 stick melted butter
1 bag of yellow cake mix
Instructions
Preheat oven to 350 degrees.
Mix melted butter with cake mix until all the cake mix is clumpy and moist. Set aside.
Mix all filling ingredients together with a wire whisk.
Put filling in greased 9x13 cake pan. Sprinkle topping evenly over filling.
Bake uncovered for 40 minutes then cover with tin foil and continue baking for 5- 10 minutes. Let cool at least 20 minutes before serving. Serve with ice cream or whipped topping.
1 comment:
Note: Shyla thinks this is way better 4 days old and cold.
Post a Comment