If your celebrating Thanksgiving this year, you have probably started to plan your menu. Or maybe you’ve just thought about all the favorite traditional foods that will garnish your table. Planning and preparing everyones favorite Thanksgiving foods is all part of the holiday tradition and what makes it so special.
Every year we make quite a few pumpkin pies along with some of our other favorites. Most everyone that will sit at our dinner table loves the traditional pumpkin pie but there are a few who could do without it. So I was thinking why not change it up a little. It is possible to enjoy the same flavors of the holiday while using a totally new recipe. I love looking for recipes online and many creative cooks have come up with interesting twist on the traditional favorites of the season. Here is one I found on www.mccormick.com that I though I might give a try.
Pumpkin Pecan Crunch
1 can (15 ounces) pumpkin
1 can (12 ounces) evaporated milk
3 eggs
1 cup granulated sugar
1/2 cup firmly packed brown sugar
6 teaspoons Pumpkin Pie Spice, divided
1 tablespoon Vanilla Extract
1/4 teaspoon salt
1 package (18 1/4 ounces) yellow cake mix
1 cup chopped pecans
1 cup (2 sticks) butter, melted
Whipped cream (optional)
Spiced Pecans, recipe link below (optional)
1. Preheat oven to 350°F. Mix pumpkin, milk, eggs, sugars, 5 teaspoons of the pumpkin pie spice, vanilla and salt in large bowl until well blended. Pour into 13×9-inch baking pan which has been sprayed with no stick cooking spray. 2. Mix cake mix and remaining 1 teaspoon pumpkin pie spice in medium bowl with wire whisk. Sprinkle dry cake mix evenly over pumpkin mixture. Sprinkle with pecans. Drizzle evenly with melted butter. 3. Bake 50 minutes or until golden brown. Serve warm or at room temperature. Serve with whipped cream and spiced pecans, if desired. Store leftover dessert in refrigerator.
Make Ahead: Prepare as directed. Cool completely; cover. Refrigerate overnight. Let stand 30 minutes before serving. To serve, cut into squares with sharp knife.