|Mealtime Makeovers - If he can, I can...|
Several months ago, I received a phone call that ‘someone’ had brought us a very delicious dessert to try. I was also pretty amazed that the man behind the oven mitts was none other than our friend Kip Bradley.
As time goes by details seem to fade, such as why I wasn’t home to begin with and where I was, however, that doesn’t really matter. I ventured home and found a giant Tupperware full of pumpkin goodness chilling in my refrigerator.
As I dug in, my husband informed me that the dessert was to be served warm, so in the microwave it went, and it was even more delicious after a slight nuke in the microwave.
So the story goes, I had to have the recipe, so I begged and begged our dear friend to share it with me. Finally, weeks later, I received an email containing the key to the amazing concoction contained in that clear plastic container.
Now keep in mind that the actual recipe I received was in male bachelor lingo, so I have turned that into a real recipe that we can all understand a little bit better! Enjoy!
Crustless Pumpkin Pie
4 eggs, beaten
15 oz. can pumpkin
12 oz. can evaporated milk
1 1/2 cup sugar
2 tsp. pumpkin pie spice
1 tsp. salt
1 pkg yellow cake mix
1 cup chopped pecans, optional
1 cup butter, melted
Optional whipped topping, nuts and cinnamon
Combine eggs, pumpkin, evaporated milk, sugar, spice and salt. Mix well and pour into 9x13 baking pan. Sprinkle dry cake mix over top and nuts if desired. Drizzle with butter, do not stir. Bake at 350 degrees for 45 minutes to one hour. Serve with whipped topping and cinnamon.