Spiced Pumpkin Stuff - MW
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roll refrigerated sugar cookie dough
can pumpkin puree (not pumpkin pie filling)
of a 14 oz can sweetened condensed milk
brown sugar, firmly packed
pure vanilla extract
freshly grated nutmeg
Preheat oven to 350°F. Press cookie dough into a greased 13 x 9 pan.
In large bowl, whisk together pumpkin, eggs, evaporated milk, sweetened condensed milk, sugars, vanilla, cinnamon, nutmeg and ginger. Pour pumpkin mixture over cookie dough in baking dish.
Melt butter. Evenly sprinkle cake mix over the pumpkin mixture. Pour butter over cake mix. Sprinkle with pecans. Bake for 1 hour at 350°F.
Remove from oven. Let cool to room temperature then refrigerate until well chilled. Pudding is best served cold.
Top with a dollop of whipped topping and a sprinkle of cinnamon.
Notes: Somewhat based on a recipe by Nicole Murphy posted on the Live with Kelly & Michael website.
Last Updated: Thu, Dec 13, 2012