I heard a Greenwillow editor speak about this book, Me and the Pumpkin Queen, at a recent conference and knew right away I needed to read it. I have, twice.
I even emailed the author, Marlane Kennedy, because I loved the voice that much. And I learned a lot about pumpkin growing while reading.
I love pumpkin. Pumpkin bread, pumpkin seeds, pumpkin pancakes. My son loves making pumpkin pie. But last year, I stumbled on a pumpkin recipe that was D.I.V.I.N.E.
I know we’ve moved on from fall into more of winter, but it’s so comforting served warm with a scoop of ice cream or whipped cream. (I’m sure it would be heavenly eaten cold out of the fridge. But what uncivilized person *cough, cough* would do that?)
Perfect Pumpkin Crisp
1 (15 oz.) can pumpkin
1 (12 oz.) can nonfat evaporated milk
4 eggs
1 cup sugar
1 tsp. nutmeg
1 tsp. ginger
1 tsp. ground cloves
2 tsp. cinnamon
1/2 tsp. salt
1 box yellow cake mix
1/2 cup butter, melted
1 cup chopped pecans
1 (12 oz.) can nonfat evaporated milk
4 eggs
1 cup sugar
1 tsp. nutmeg
1 tsp. ginger
1 tsp. ground cloves
2 tsp. cinnamon
1/2 tsp. salt
1 box yellow cake mix
1/2 cup butter, melted
1 cup chopped pecans
Preheat oven to 350 degrees. Grease 9×13 pan.
In large bowl, whisk together pumpkin and dry ingredients. Stir in milk. Add eggs one at a time.
Pour mixture into pan.
Sprinkle cake mix evenly on top. Sprinkle pecans. Drizzle butter over toppings.
Bake 55 minutes. Cool slightly. Serve with scoop of ice cream.
In large bowl, whisk together pumpkin and dry ingredients. Stir in milk. Add eggs one at a time.
Pour mixture into pan.
Sprinkle cake mix evenly on top. Sprinkle pecans. Drizzle butter over toppings.
Bake 55 minutes. Cool slightly. Serve with scoop of ice cream.
This sounds yummy (and like something I could actually make!)
Do you think it would still be good if I left out the nuts? I'm not a huge nut fan.
Is it like that pumpkin thing Mel makes? And I'm sure you wouldn't have eaten it cold out of the fridge, no one would suspect such a thing. 🙂
Thanks for mentioning my book! What a compliment that you read it twice! I don't think I got your email–my email was out of commission recently. It is working now, though.
The Pumpkin Crisp recipe sounds wonderfully delicious!
Marlane
Karen – great w/o nuts. Way my family likes it.
Audra – Yes. It's just like Melanie's. And we can always blame it on the children.
Marlane – What a great surprise! Thank you for commenting. It's been a few months, but you were kind enough to write me a gracious letter back. (I saved it. =) ) Looking forward to reading Dog Days of Charlotte Hays.
Delightful! I must get a copy then.
Oh this looks so good! I've just posted a thoroughly forbidden recipe on my blog! It's something the holidays bring out! Merry Christmas to the Greys!