The Easiest Pumpkin Dessert

THE EASIEST PUMPKIN DESSERT

INGREDIENTS (Serves 12-15)

1 (15 oz.) can pumpkin puree
1 (12 oz.) can evaporated milk
3 eggs
1 C. sugar
2 tsp. ground cinnamon
1 (18.25 oz.) pkg. yellow cake mix
1 C. chopped pecans
½ C. toffee bits, optional
1 C. butter, melted
Cream cheese frosting or whipped cream

DIRECTIONS

Preheat your oven to 350° and grease 1 9×13″ baking pan.

Dump the pumpkin puree into the prepped pan. Add the evaporated milk, eggs, sugar, and cinnamon. Whisk together until well blended, scraping down the sides of the pan. 

Sprinkle the dry cake mix over the pumpkin mixture. Sprinkle the pecans and toffee bits over the cake mix. Drizzle the butter evenly over the top.

Bake for 50 to 55 minutes or until set and golden brown. Cool before cutting.

Serve at room temperature or chilled with frosting or whipped cream.

 

INGREDIENTS

  • 4 C. strawberries (sliced)
  • 1 C. sugar
  • 1 C. all-purpose flour
  • 1/2 T. cinnamon
  • 3 C. blueberries
  • 1 pie crust
  • milk
  • 1 plastic container (blueberries and strawberries might be sold in one)
  1. Slice strawberries and place into mixing bowl.
  2. In another mixing bowl, add 1/2 cup sugar, 1/2 cup all-purpose flour, and 1/2 teaspoon cinnamon. Mix together.
  3. Add strawberries to mixture and stir.
  4. In another mixing bowl, add 1/2 cup sugar and 1/2 cup flour. Stir.
  5. Add blueberries and mix together.
  6. Cut out 2 flat pieces of a plastic container.
  7. Use the plastic container pieces to separate 1/4 of the unbaked pie crust from the rest. Place blueberries in the isolated 1/4 and strawberries in the remaining area. Remove plastic and discard.
  8. Cover strawberries with unbaked dough strips and the blueberries with unbaked dough stars.
  9. Brush with milk and sprinkle with sugar. Bake at 425° for 35 to 45 minutes.
  10. Serve and enjoy!