Sunday, February 17, 2013

Pumpkin Surprise

Alright friends- I have to confess I have been holding something back on the cooking front and not sharing one of my most coveted cookbooks.  I own 2 of these 5 cookbooks by Michelle Huxtable - Michelle's website and I love them.  To put my love in perspective on these cookbooks I don't loan them out to family or friends and I would loan all my other cookbooks.   Ill make you a copy or send you the link on how order them because don't want to risk them not returning.   I have cooked the majority of recipes, used the tablescapes, planned wedding/baby showers and  used party planning shopping lists.  Now that my most coveted cooking books are reveled I need to start sharing the recipes.

Last night my sister and brother-in-law came over for a dinner of fish tacos and a movie. I had been planning to make dessert too but we didn't end up eating dinner until 8:30  ( that's what happens when you eat lunch at 3:30) and dessert didn't happen.  I should rephrase that...dessert did happen it was just dessert from the freezer with Ice Cream Snickers and Ice Cream Twix that jumped into my cart last week at the store.

I had mentioned to Bill I was going to make Pumpkin Surprise for dessert last night.  And I know better that this man's sweet tooth would not forget that we have ingredients for dessert.   The first thing Bill said when he woke up this morning - "Lyd, I wish we had some of that pumpkin dessert".  So when we got home from church I made it.

Pumpkin Surprise 

serves 12 large portions or 20 small dessert portions
preheat oven to 350 degrees
Bake Time 40-50 mins

Ingredient List 

1 - 13-15 oz can of pumpkin puree
1- can sweetened condensed milk
1- cup sugar
3-eggs beaten
1 -Tablespoon pumpkin pie spice
1-tsp salt
1-box yellow cake mix\
3/4 cup butter- cold
pam/cooking spray for baking dishes

pick one of the 2 options for baking
2- glass pie dishes
1 - 9x13 glass baking dish

1.  Mix first 6 ingredients together until well blended.  (pumpkin, eggs, milk, sugar, salt, pumpkin pie spice)

2. Decide what size baking dishes you're using - pie dishes or a 9x13 baking dish. I used pie dishes. Spray with Pam.

3.  Divide your pie mixture into the two even dishes. 

4. Now the fun part - divide your yellow cake mix between the 2 dishes. Keep the mix on top and cover all the visible pumpkin mixture.

5.  Cut butter into small chunks and spread on top of the cake mix. Keep the butter in the fridge until you're ready to use - when its cold it's easy to cut and portion.   Then put into the oven. Check at 40 mins until golden brown on top.

6. Let cool and serve with ice cream or whipping cream.

7. Enjoy

**Recipe Source** Cookbook - A Gathering Of Friends - Michelle Huxtable 

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