For dessert we had pumpkin ice cream sandwiches, yams with melted marshmallows on top, marzapon cake, pumpkin pie, karaoka, and my favorite of the night, pumpkin crunch bars. Good job Shar!
INGREDIENTS:
1 lrg can pumpkin, the fat one, (not pie filling)
1 can evaporated milk (not condensed)
1 c sugar
3 eggs
1 tsp cinnamon
1 box yellow cake mix (Duncan Hines works the best)
2-3 cups chopped pecans
2 sticks melted butter, melted and cooled
Frosting:
1 8oz cream cheese
3/4 cup cool whip
1/2 cup confectionary sugar
Line 9x13 pan with parchment paper. Mix the first five ingredients and pour into the pan. Sprinkle dry cake mix over above. Top with nuts. Spoon melted butter over nuts evenly.
Bake at 350 for 60 minutes. Cool rack for at least an hour or more until it's safe to invert. At this point, it's a good time to take the cream cheese out of the fridge to soften. It's no use to make the frosting early, it take about 3 hours for the pumpkin crunch to cool.
Invert onto cookie sheet. Put a cookie sheet over this heavy 9x13 and invert. Remove parchment paper. Allow to cool completely..another 2 hrs before frosting it.
For the cream cheese frosting, beat the cream cheese with the confectionary sugar. Fold in the cool whip. Frost. Use the extra nuts to sprinkle on top.
No comments:
Post a Comment