"Gather ye rose-buds while ye may." Robert Herrick

"Gather ye rose-buds while ye may." Robert Herrick

Hello Friends!

Friends, Romans, countrymen...y'all. Foodies, gardeners, artists and collectors - let's gather together to share and possibly learn a thing or two in the mix.

Donna Baker

Tuesday, October 13, 2009

PUMPKIN DESSERT








For all you pumpkin eaters out there, I give you a recipe old Peter would enjoy. It is a pumpkin pie riff with a topping. Yes you could use your own pumpkin. It is easy. All you have to do is slice it up and put it face down on a cookie sheet and bake till tender. Mash it up and viola! I love the texture the fresh pumpkin gives a pie filling and the lighter color too. This recipe will work wonderfully too. And, make sure and smother it with real whipped cream, not the oily stuff.
Pumpkin Dessert
16 oz. can pumpkin, 1 tsp. ginger
13 oz. can evap. milk, 1 tsp. cinnamon
4 eggs, 1/2 tsp. cloves
1 tsp. salt, 1/2 c. sugar
Mix and pour into large cake pan (8x13 or9x13). Picture 2.
2 1/2 c. flour, 2 1/2 tsp. baking powder
1 1/2 c. sugar, 1 tsp. salt
3/4 c. shortening, 1 cup pecans or walnuts
Mix with pastry cutter and sprinkle evenly over pumpkin mixture. Picture 3.
1/2 c. melted butter, 1/2 c. milk.
Stir together and spoon evenly over top of flour/streusel mixture. Be sure to completely cover entire top with the mixture. Picture 4. Bake 325 degrees for 1 1/2 hours.


6 comments:

  1. Mmmmmmmmmmm
    I'm going to give this recipe to my hubby and see if he'll make it for me.

    ReplyDelete
  2. Ooh this looks like a great pumpkin dessert, so moist looking.
    I'll be sure and pick up the ingredients next visit to the grocery store.
    Thanks for sharing Donna !

    ReplyDelete
  3. already filed this away for Thanksgiving!
    Debbie

    ReplyDelete
  4. Donna
    It´s a girl!
    I´m very happy :D
    Greetings from Chile

    ReplyDelete

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