Friday, 11 September 2009

DiAnn Mills ~ What's Cooking?

DiAnn Mills

Pumpkin Crunch


1 large can (29oz) pumpkin

3 eggs

1 cup sugar

1 cup evaporated milk (undiluted)

1 tsp cinnamon

½ tsp each: nutmeg, ground cloves, ginger
½ cup butter

1 package spice cake mix

1 cup chopped nuts


Preheat oven to 325 degrees.
Grease bottom of 9x13 pan.
Mix together all ingredients except cake mix, butter, and nuts.
Pour into pan.

Cut butter into the cake mix.
Mix until crumbly and add nuts.
Spoon over pumpkin.
Bake for 1 hour.

Refrigerate leftovers.

You can cheat on this by substituting the pumpkin for a large can of pumpkin pie mix. Eliminate the sugar and spices and proceed.

DiAnn ~ dessert recipes with pumpkin will be new for most Aussies but this one seems worth trying! Thanks for sharing it with us ;-)

DiAnn's Books

Breach of Trust ~ Sworn to Protect (April, 2010) ~ A Woman Called Sage (Mar, 2010)

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Relz Reviewz Extras

All things Mills at Relz Reviewz
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Jenny said...

This sounds heavenly...I've got to try it. (I *love* pumpkin)

Thanks for sharing, ladies. :)

Sharon Ball said...

Oh my goodness this recipe sounds delicious! Yum... Thank you, DiAnn and Rel, for sharing.

Laetitia :-) said...

No Rel,

The dessert idea won't throw us - this is the land of pumpkin scones after all - but the idea of getting pumpkin from a can probably could.

Mary S said...

That sounds very yummy!!! I'm sooo going to have to try this!!

Rel said...

True - I forgot about pumpkin scones!

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