Here's a tasty recipe that tastes like fall. We love pumpkin so much that I buy a case or two each fall when it's cheap and eat it all year. This pumpkin dessert is an easy alternative to traditional pumpkin pie and great if you want to feed a crowd!
Pumpkin Pie Squares
1 can (29 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
1-1/2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 package (18-1/2 ounces) butter recipe golden cake mix
1 cup butter, melted
1 cup chopped pecans
Whipped topping, optional
In a large bowl, combine the first seven ingredients; beat on medium speed until smooth. Pour into an ungreased 13-in. x 9-in. baking pan. Sprinkle with cake mix, then drizzle butter over top. Sprinkle with pecans.
Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 1 hour on a wire rack. Refrigerate for 3 hours or overnight. Remove from refrigerator 15 minutes before serving. Cut into squares and garnish each serving with whipped topping. Yield: 12-16.
Monday - Korean Beef in Lettuce Leaves, Rice
Tuesday - Homemade Pizza
Wednesday (AWANA) - Frozen Burritos, Corn Casserole
Thursday (Karate) - Franks & Beans, Ho Cakes
Friday - BBQ Meatball Sandwiches, Sauteed Green Beans
Saturday - Tamale Pie, Fresh Fruit
Our menus for past years can be found at our website. Breakfast menu is here; lunch menu is here.