Do you hear that? It’s the sound of all of the upcoming holiday festivities of which I am eagerly awaiting. You know what goes great with all of those festivities? Pumpkin, yep this time of year pumpkin goes with pretty much any of the holidays. I’m not sure if I mentioned it recently, but I really do love this time of year. I love the smells of cinnamon, cider, nutmeg, cloves…
Here at the kids belts factory, we have our annual company holiday parties which are always of the potluck variety. That is exciting in itself because I get to torture… eh… treat my employees (insert maniacal laughter here) with super delicious recipes that I happen across on the interweb. This year, I am definitely bringing this amazing piece of pumpkin deliciousness. It’s sort of like if a pumpkin pie and an apple crisp had a baby. (Appetizing, huh?) You get the creamy buttery goodness of the pumpkin pie with the crisp, crunchyness of an apple crisp.
1 Box French Vanilla Cake Mix
1 Can (16oz) Solid Packed Pumpkin
1 Can (12oz) Evaporated Milk
1 1/2 Cup Sugar
1 Tsp Cinnamon
1/2 Tsp. Salt
1/2 Cup Chopped Pecans
1 Cup Melted Butter
Vanilla Ice Cream
Preheat oven to 350. Grease the bottom of a 9×13 inch pan. Combine pumpkin, milk, eggs, sugar, cinnamon and salt in a bowl. Pour into 9×13 pan. Sprinkle dry cake mix over pumpkin mixture. Drizzle the melted butter over the top. Top with pecans. Bake at 350 for 50-55 minutes. For best results, serve warm with a scoop of vanilla ice cream.
I have to say, it is pure heaven when it’s served hot with a scoop of vanilla ice cream. The mixture of the hot and cold in this dish makes all of the flavors really pop. It’s creamy and crunchy and nutty and spicy all at the same time. It’s like a party in my mouth and all the yummyness was invited!