Whether you get yours fresh or buy it in the ever-reliable canned form, pumpkin in one of our favorite ingredients to use at this time of year. How are you using in the kitchen these days...sweet or savory? We'd love to hear from you!
So tell us...
What are YOUR favorite PUMPKIN recipes?
Share 'em all in today's Recipe Round-Up.
Perfect for sharing with a crowd or to enjoy with your family after supper, this dessert is always a hit...and may be habit-forming!
Crustless Pumpkin Pie
One of our all-time favorite recipes, it was shared with us by Linda Webb from Delaware, Ohio. It's a delicious dish we always share with friends this season. You'll find it in 101 Homestyle Favorites.
4 eggs, beaten
15-oz. can pumpkin
12-oz. can evaporated milk
1-1/2 c. sugar
2 t. pumpkin pie spice
1 t. salt
18-1/2 oz. pkg. yellow cake mix
1 c. chopped pecans or walnuts
1 c. butter, melted
Optional: whipped topping, chopped nuts, cinnamon
Combine eggs, pumpkin, evaporated milk, sugar, spice and salt. Mix well; pour into an ungreased 13"x9" baking pan. Sprinkle dry cake mix and nuts over top. Drizzle with butter; do not stir. Bake at 350 degrees for 45 minutes to one hour, testing for doneness with a toothpick. Serve with whipped topping, sprinkled with nuts and cinnamon. Makes 8 to 10 servings.
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