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Eating Well: Yummy pumpkin dessert melt-in-your-mouth good

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It's almost fall again (the autumn season officially begins Friday) and with it comes warm, yummy desserts calling for just about everyone's favorite ingredient - pumpkin.

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On that note, sharing in our office has become commonplace, especially when it involves a sweet treat - and last week was one of those special occasions.

Staffer Jamie Grant had prepared several pumpkin desserts at home for a specialty party she and her mother were hosting, and with plenty of dessert left over the next morning, Jamie remembered fellow staff members with a wonderful sampling.

Slightly heated before serving and accented by a huge dollop of whipped cream, the Pumpkin Streusel Dessert was melt-in-your-mouth delicious.

The end result was an empty dessert dish, and an actual photo and the recipe both featured below for all of you to prepare and enjoy.

The recipe is very similar to one I have in my files titled Pumpkin Dump Cake, but that recipe doesn't call for the walnuts, which were a very nice addition, with their crunchy, sugary texture blending with the spicy pumpkin flavor.

You an also top the dessert with Cool Whip, whisked to make it even lighter, if you prefer that over the ice cream or whipped cream.

Whatever you decide, you are sure to enjoy!

Until next time, from my kitchen to yours, happy baking!

Delicious Pumpkin Streusel Dessert

1 can (15 ounces) solid pack pumpkin

1 can (12 ounces) evaporated milk

3 eggs

1 cup sugar

4 tsp. pumpkin pie spice

1 package (18 ¼ ounce) yellow cake mix

¾ cup butter or margarine, melted

1 ½ cups chopped walnuts

Vanilla ice cream or whipped cream

In a mixing bowl, combine the first five ingredients. Transfer to a greased 13x9x2 inch baking pan. Sprinkle with dry cake mix and drizzle with butter. Top with walnuts. Bake at 350 degrees for one hour or until knife inserted near the center comes out clean. Serve with ice cream or whipped cream. Yield 12-16 servings.

khuber@westfargopioneer.com

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