"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pumpkin Spice Dessert Recipe

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This recipe for Pumpkin Spice Dessert, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dorothy Siegel
Added: Monday, September 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup Bisquick
1/2 cup oatmeal
1/2 cup packed brown sugar
1/4 cup margarine
1 can (16-oz) pumpkin
1 can (13-oz) evaporated milk
2 eggs
3/4 cup white sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/2 cup chopped pecans
2 tablespoon margarine

Directions:
Directions:
Heat oven to 350. Mix oatmeal, Bisquick, 1/2 cup brown sugar and 1/4 cup margarine until crumbly. Press in 9x13-inch pan. Bake 10 minutes, cool slightly.

Beat pumpkin, milk, eggs, white sugar, salt and spices; pour over baked layer. Bake 20 minutes. Mix pecans, 1/2 cup brown sugar and 2 tablespoons margarine until crumbly; sprinkle over filling. Bake until set. about 15-20 minutes. Cool completely. Serve with whipped cream.

SPICED WHIPPED CREAM: Beat 1 cup whipping cream in chilled bowl until soft peaks form. Beat in 1 tablespoon brown sugar, 1 teaspoon grated orange peel and 1/2 teaspoon cinnamon until stiff peaks form.

 

 

 

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