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Praline Pumpkin Dessert

Well, it's been a busy week! We decided to go to my parent's house for Thanksgiving. It was so great to see everyone, I just wish we could have stayed longer.

 Thanksgiving dinner was delicious, as usual  ..... Turkey, Dressing, Cranberry Sauce, Mashed Potatoes, Honey Glazed Carrots, Shaved Brussels Sprouts with Bacon and Almonds ( my recipe), mixed greens with blue cheese, candied pecans, dried cranberries, and  pear  with a maple-mustard vinaigrette and Pumpkin Praline  for dessert.


Praline Pumpkin Dessert
( adapted from a Save-On Food flyer)

1 can (398 ml/ 14 oz) pure pumpkin
1 can (370 ml/ 12 oz) evaporated milk (not condensed milk)
3 eggs
1 cup granulated sugar
4 tsp cinnamon ( my mom used 3 tsp cinnamon and 1 tsp pumpkin pie spice)
1 box Betty Crocker  Supermoist Golden or Butter Pecan cake mix
1 1/2 cups chopped pecans
3/4 cup butter  melted
Whipped cream  if  desired

1. Preheat oven to 350*F ( 325*F for dark or non-stick pan) Grease or spray bottom and sides of a 13"x 9" pan.

2. In a medium bowl, beat pumpkin, milk, eggs, sugar and cinnamon with wire whisk until smooth. Pour into pan.

3. Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top

4. Bake for 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes

5. Serve warm or chilled with a dollop of whipped cream and dusting of cinnamon. Store covered in refridgerator.

Makes 12 servings

Everyone loved this dessert. It seems a little lighter and has more personality than a traditional pumpkin pie.

Tags: Dessert, Pumpkin

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