My husband Jim has never cared for anything pumpkin. Finally, finally, I have found something pumpkin that has made him change his mind. Not two minutes ago he put his fork down and said, “it’s scrumptious delicious.”
That’s a giant stride for somebody whose usual comment about something he does like is, “it’s good,” or, “it’s fine.”
On my Tuesday post I suggested that you check back in a couple days for the recipe that topped off the wonderful luncheon served last Saturday at Community Church of Forest River, N.D. I was honored to be a guest at their Cluster 5 meeting. I gave the recipes for the main course and promised the dessert one as well.
I keep my promises!
I called Frances Greer for the recipe. She and Marilyn Ferguson made the dessert that day. I had a wonderful chat with Frances, jotted down the recipe and just before we hung up she said, “I’ve never had it fail. I hope it turns out good for you.”
With Jim’s endorsement I’d say it did for sure.
PUMPKIN PIE FILLING (DESSERT)
- 1 (15 oz.) can ounce pumpkin
- ½ tsp salt
- 2 tablespoons molasses
- 3 eggs
- 1 cup evaporated milk
- 1 ½ teaspoon pumpkin pie spice
- 1 cup brown sugar
Mix the above (Frances uses an egg beater. I used my electric mixer) and pour into a Pam sprayed 9×13-inch pan. Sprinkle a yellow cake (any brand) mix over the top. Drizzle two sticks of melted butter over the cake mix and then top that with one (1) cup chopped walnuts or pecans.
Bake in a 350 degree oven for about 45 minutes. Test with a toothpick before you pull it out of the oven in case it needs another minute or two. Serve with a dollop of Cool Whip.
I hope you enjoy it as much as I did last Saturday and again tonight. I hope it turns out good for you — as it does for Frances — and did for me.