Saturday, November 16, 2013

Megan's Pumpkin Pudding

Thanksgiving is quickly approaching! I created my Thanksgiving menu last night and I am very excited to get an early start on some of the recipes this coming week. Here is a recipe that my is a staple at Megan's Thanksgiving dinner (my bestie, aka 3B with curly hair). She made it for our 3B dinner the other night and I decided it HAD to go on my menu! I think I will be serving it with vanilla ice cream, can't wait!!

Megan's Pumpkin Pudding
1 large can of pumpkin puree
1/2 tsp salt
2 cups sugar
1 12oz can evaporated milk
2 eggs
1 tsp pumpkin pie spice
1/2 box yellow cake mix
1 stick of melted butter
1/2 cup butterscotch chips
Preheat oven to 350

Mix together pumpkin, eggs, sugar, salt, pumpkin spice and evaporated mix. (PS we were doubling this recipe so ignore the fact that there is 4 eggs and make it with 2...)

You can use a hand mixer or put it in your trusty stand mixer.
Once blended, pour mixture into a 9x13 pan.
Now take the cake mix and shake it evenly over the top of the pumpkin mixture. If you desire to use more than half a box, go right ahead, we won't judge!

You can use your hands to evenly spread the mixture on the top.
Now drizzle the melted butter on top of the cake mix.

Sprinkle the butterscotch chips on top of that.

Bake for 40-50 minutes, until it is no longer jiggly in the middle. This make take some judgement of opening the oven, testing and putting it back in. You will know when it is right...I hope! 

Serve with whip cream or vanilla ice cream. You can't tell but there is homemade whip cream on top of this serving. PS this stuff is REALLY good leftover for breakfast with your coffee, to die for!

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